Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking

Abstract

Summary Ten groups of peanut protein powder (PPP)–soy protein isolate (SPI)/wheat gluten (WG) mixtures were prepared and extruded under the moisture content of 55%. Extrusion response parameters (specific mechanical energy (SME) and die temperature) during the extrusion were determined. Microstructure and textural properties of the extrudates were analysed. Results suggested that blending the PPP with SPI led to a lower SME and a higher die temperature during the extrusion, which led to a smoother and denser structure in the extrudates. While blending the PPP with WG resulted in a higher SME and a constant high die temperature during the extrusion, showing a rougher and looser structure in the extrudates. Compared with WG, SPI played a major role for the texturisation behaviour of PPP‐SPI‐WG mixtures during high moisture extrusion and for the extrudates. Both SPI and WG are required to improve the textural quality of texturised peanut protein.

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

“…As seen in Figure 2a, an increase in the SWP/CS proportion decreased the SME, while an increasing PBP content at concentrations of 0–25 g/100 g SWP/CS increased the SME, and 0–20 g/100 g SWP/CS and 110–165°C ET resulted in the maximum SME values (Figure 2b). An increase in the SWP/CS proportion decreased the SME because as the SWP content increased, the CS content decreased, and it has been reported that an increasing proportion of protein in the mixture could promote fusion, forming a gel with greater strength, whereby this stronger gel with a denser structure could increase the degree of filling of the barrel; this effect would promote the flow of the melt with a greater mass flow during extrusion, leading to a significantly lower SME (Zhang, Liu, Zhu, & Wang, 2018). This effect was observed by other investigations: Onwulata, Smith, Konstance, and Holsinger (2001) using whey proteins, Zhang et al (2018) using soy protein isolate, and Beck et al (2018) employing pea protein.…”

“…An increase in the SWP/CS proportion decreased the SME because as the SWP content increased, the CS content decreased, and it has been reported that an increasing proportion of protein in the mixture could promote fusion, forming a gel with greater strength, whereby this stronger gel with a denser structure could increase the degree of filling of the barrel; this effect would promote the flow of the melt with a greater mass flow during extrusion, leading to a significantly lower SME (Zhang, Liu, Zhu, & Wang, 2018). This effect was observed by other investigations: Onwulata, Smith, Konstance, and Holsinger (2001) using whey proteins, Zhang et al (2018) using soy protein isolate, and Beck et al (2018) employing pea protein. The increased PBP content in the mixture increased the fiber content and decreased the SME, which could be due to the presence of sugars in PBP since low molecular weight carbohydrates can reduce the viscosity of the melt, acting as plasticizers (Karkle, Keller, Dogan, & Alavi, 2012) and decreasing the SME.…”

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

“…This may be because materials with high fiber and protein content could reduce swelling and make the product less porous. In addition, Zhang, Liu, Zhu, and Wang () have shown that a high total protein concentration can promote gel formation. The gel structure was dense, resulting in more dense extrudates, thicker cell walls, and smaller air cell sizes.…”

Meat analogs: Protein restructuring during thermomechanical processing

“…The latter involves the interaction of amino group with reducing sugars in the system (Li et al, 2018). During TMP, the temperatures range from 95 to 190 • C along with intermediate to high moisture level (40% to 60%) are being used to impart fibrosity in various concentrated protein systems to create structured meat analogs (Samard & Ryu, 2019a;Zhang et al, 2018). Such extreme conditions during TMP lead to polymerization because extensive disulfide cross-linkages result in irreversible aggregation of the protein molecules (Figure 1) (Chen, Wei, et al, 2011;Langstraat et al, 2015;Liu & Hsieh, 2007, 2008Pietsch et al, 2019a;.…”

“…Oil or lipids act as a lubricating agent or emulsifier for the protein phase during TMP and affects the melt rheology, system parameters, and corresponding product characteristics (Ralston & Osswald, 2008). The presence of oil (2% to 10%) in the protein feed has been reported to enhance the protein network formation (protein aggregates), resulting from noncovalent interactions (hydrophobic and electrostatic) and disulfide bonding during extrusion processing (Vaz & Arêas, 2010; Zhang, et al., 2018). The presence of 15% palm fat in a 30% Ca‐caseinate dispersion undergoing shear‐induced structuring in a shear cell imparted a fibrous character in Ca‐caseinate‐based structured meat analogs but did not have any effect on the fiber thickness (Manski et al., 2007b).…”