Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Wang, Kaili; Zhao, Xu; Gantumur, Munkh-Amgalan; Li, Jinzhe; Huang, Yuxuan; Sukhbaatar, Narantuya; Tian, Bingbing; Jiang, Zhanmei

doi:10.1016/j.fochx.2023.100719

Cited by 2 publications

(1 citation statement)

References 38 publications

(25 reference statements)

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“…A similar result was also obtained by Ma et al [43] . Furthermore, more SPI congregated through hydrophobic interactions after high-temperature extrusion, which encapsulated more hydrophobic groups within the aggregates [44] . Therefore, extruded SPI was less reactive in HPNBs during storage and was less likely to self-aggregation by hydrophobic interactions, thus alleviating hardening.…”

Section: Surface Hydrophobicity Of Spimentioning

confidence: 99%

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Xu,

Gao,

et al. 2023

Food Science of Animal Products

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Most high-protein nutrition bars (HPNBs) would harden during storage, seriously affecting the acceptability of consumers. In this work, soy protein isolate (SPI), extruded at 50, 75, 100, 125, and 150 ℃, was formulated for HPNBs to investigate whether extrusion protein could relieve hardening and improve quality characteristics of HPNBs during 45 days of storage at 37 ℃. HPNBs prepared with extruded SPI were notably softer. And they had higher sensory scores than HPNBs produced with unextruded SPI during storage (P < 0.05). But there were no significant differences in hardness and total color change with the increase of extrusion temperature after 45 days of storage (P > 0.05). According to the correlation analysis, HPNBs prepared by SPI extruded at 50 ℃ had the best physicochemical properties. This study provides an effective way to relieve the hardening of HPNBs during shelf life or even longer.

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Section: Surface Hydrophobicity Of Spimentioning

confidence: 99%

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Xu,

Gao,

et al. 2023

Food Science of Animal Products

Self Cite

View full text Add to dashboard Cite

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Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins

Liu,

Yang,

Liu

et al. 2024

Foods

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The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value.

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Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Cited by 2 publications

References 38 publications

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins

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