Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein.
J Sci Food Agric
; 2024 Sep 10.
Article
in En
| MEDLINE
| ID: mdl-39253887
ABSTRACT
BACKGROUND:
Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%-15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates.RESULTS:
WP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more -SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross-linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more ß-sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI.CONCLUSION:
The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI-based meat analogs. © 2024 Society of Chemical Industry.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Sci Food Agric
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
Reino Unido