High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

Pietsch, Valerie L.; Buhler, J.M.; Karbstein, Heike P.; Emin, M. Azad

doi:10.1016/j.jfoodeng.2019.01.001

Cited by 151 publications

(115 citation statements)

References 51 publications

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“…Solubility of SPC increased from B1 to B2 and to B3 ( Figure 6 ), showing that both noncovalent and covalent bonds keep it from solubilizing. Similar trends have been reported for SPI [ 44 ], SPC [ 30 ], and wheat gluten [ 45 , 46 ]. Chen et al [ 47 ] state that the importance of noncovalent bonds outweighs that of covalent bonds after extrusion of SPI.…”

Section: Resultssupporting

confidence: 85%

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Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Buhler

Dekkers

Bruins

et al. 2020

Foods

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We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

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Section: Resultssupporting

confidence: 85%

“…Protein–protein interactions were analyzed using a method previously described in [ 30 ], with certain changes. A 0.2-mol L −1 sodium phosphate buffer (SPB) was used to disrupt electrostatic interactions.…”

Section: Methodsmentioning

confidence: 99%

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Buhler

Dekkers

Bruins

et al. 2020

Foods

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“…Pommet et al [64] performed one of the first studies using a CCR for food biopolymers and investigated the aggregation/degradation behavior of wheat gluten/glycerol blends at elevated temperature under shear conditions. Further studies by our research group [43,[65][66][67][68][69][70][71] confirmed the applicability of this rheometer to study the reaction behavior of various protein and proteinpolysaccharide systems under defined extrusion-like conditions. To the best of our knowledge, however, the potentials of this rheometer in characterizing the complex rheological behavior of highly concentrated biopolymers have not yet been reported.…”

Section: Introductionmentioning

confidence: 54%

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheo-logical properties of biopolymers influence considerably both process conditions and product properties. Therefore, characterization of rheological properties under extrusion-relevant conditions is crucial to process and product design. Since conventional rheological methods are still lacking for this purpose, a novel approach is presented. A closed cavity rheometer known in the rubber industry was used to systematically characterize a highly concentrated soy protein, a very relevant protein in extruded meat analogues. Rheological properties were first determined and discussed in the linear viscoelastic range (SAOS). Rheo-logical analysis was then carried out in the non-linear viscoelastic range (LAOS), as high deformations in extrusion demand for measurements at process-relevant high strains. The protein showed gel behavior in the linear range, while liquid behavior was observed in the nonlinear range. An expected increase in elasticity through addition of methylcellulose was detected. The measurements in the non-linear range reveal significant changes of material behavior with increasing strain. As another tool for rheological characterization, a stress relaxation test was carried out which confirmed the increase of elastic behavior after methylcellulose addition.

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“…Optimization of the extrusion process in order to improve the texture of HMMA is one of the most challenging aspects when it comes to extrusion cooking. There have been many established extrusion processes and patents for HMMA production using soybean [6][7][8][9][10][11], but only a few studies have been carried out on formulations based on plant proteins other than soy [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Zahari

Ferawati

Helstad

et al. 2020

Foods

163

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The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

Cited by 151 publications

References 51 publications

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

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