Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Wu, Min; Huang, Xin; Gao, Fei; Sun, Yu; Duan, Hua; Li, Dong

doi:10.1111/ijfs.13963

Cited by 24 publications

(25 citation statements)

References 39 publications

(49 reference statements)

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“…Currently, the use of a twin extruder at high moisture conditions of above 40% is the most widely used and efficient process for production of meat analogues using starches and proteins as raw materials (Lin, Huff, & Hsieh, 2000, 2002; Osen, 2016; Riaz, 2000; Wu et al., 2019). By combination of thermomechanical shear treatment, the protein–water mixture is plasticized converted into a viscoelastic fluid which is then extruded through a cooling die.…”

Section: Introductionmentioning

confidence: 99%

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Kiiru

Kinyuru

Kiage

et al. 2020

Food Science & Nutrition

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Due to the increasing global population and unsustainable meat production, the future supply of animal‐derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and “novel” source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a screw speed of 150 rpm, to produce meat analogues using full‐ or low‐fat cricket flours (CF) and soy protein isolate (SPI). Effects of water flow rate (WFR), cooking temperature (9 and 10 ml/min; 120, 140, and 160°C, respectively), and CF inclusions levels of 0, 15, 30, and 45% were analyzed. Cooking temperature and CF inclusion had a significant effect (p < .05) on both tensile stress in parallel and perpendicular directions, while WFR had no significant effect (p = .3357 and 0.7700), respectively. The tensile stress increased with temperature but decreased with CF inclusion at both WFRs. Comparatively, the tensile stress was stronger at WFR of 9 ml/min than at 10 ml/min; however, the tensile stress in parallel was mostly greater than tensile stress in perpendicular directions. Fibrous meat analogues with high anisotropic indices (AIs) of up to 2.80 were obtained, particularly at WFR of 10 ml/min and at inclusions of 30% low‐fat CF. By controlling HMEC conditions, full‐/low‐fat cricket flours at 15% and 30% inclusions can offer an opportunity to partially substitute SPI in manufacturing of fibrous meat analogues.

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Section: Introductionmentioning

confidence: 99%

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Kiiru

Kinyuru

Kiage

et al. 2020

Food Science & Nutrition

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“…Response surface graph (Figure a) showed that ER increased with the increase in the moisture content from 18% to 22%. If the moisture content is high and the starch viscosity is low, it will be advantageous for uniform heating and mixing of materials, which will eventually lead to the increase of starch gelatinization (Lawton & Handerson, ), and form porous and complex fiber structure (Wu et al, ). It was obvious from Figure b that ER increased as temperature decreased.…”

Section: Resultsmentioning

confidence: 99%

Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend

Xiong

2019

J Food Process Preserv

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Response surface methodology was applied to study the extrusion product of peanut–buckwheat–rice by a twin screw extruder. Effects of peanut–buckwheat flour (PBF) (25%–35%), feed moisture (18%–22%), barrel temperature (120–140°C), and screw speed (15–25 Hz) on the expansion ratio (ER), breaking strength (BS), bulk density (BD), and overall acceptability (OA) of extrusion product were studied based on the central composite rotatable design. Remarkable regression models that explored influences of peanut–buckwheat, feed moisture, barrel temperature, and screw speed were established. A desired product was obtained by 25% PBF, 22% feed moisture, 120°C extruder barrel temperature, and 25 Hz screw speed. The corresponding reactions were 2.983 ER, 0.472 kgf BS, 0.105 g cm3 BD, and 7.707 OA. Practical applications This project studied that peanut and buckwheat can effectively use basic extrusion conditions to produce extruded snacks by choosing appropriate extrusion parameters. The selected ingredients are easy to obtain and cheap. As a potential functional food, it will be favored by the consumer.

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“…Rheological property experiments were operated in a controlled-stress HAAKE MARS-III rheometer (Thermo Scientific Corp, Waltham, Germany), according to the method of Wu et al [20]. The frozen dough was thawed at room temperature in a 20 mm diameter steel plate, gapped by 1 mm.…”

Section: Methodsmentioning

confidence: 99%

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Cui

Liu

et al. 2019

Polymers

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

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Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Cited by 24 publications

References 39 publications

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

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