Article 2022 · 108 atıf

Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion

Zhang, Bairu, Kang, Xueming, Cheng, Yunhui, Cui, Bo, Abd El-Aty, A. M.

Özet

A twin-screw extruder was used to extrude pea protein isolate (PPI) hydrated with different moisture content (30, 40, 50, and 60%); natural PPI with a moisture content of 6.84% was used as a control. The impacts of extrusion on PPI's functional properties and structure were then investigated. The results showed that extrusion significantly reduced (P < 0.05) PPI's solubility and foaming capacity. Foam stability of PPI extrudates decreased with increasing moisture content. Compared with natural PPI, the emulsifying activity and emulsifying stability index increased from 18.32 m(2)/g and 25.98 min to 28.67 m(2)/g and 39.69 min, respectively. The particle size of all PPI extrudates increased significantly (P < 0.05) with increasing moisture content. Fourier transform infrared spectroscopy (FTIR) indicated the conversion of beta-sheet and alpha-helix structures to beta-turn and random coil structures. PPI's maximum fluorescence emission wavelength (lambda(max)) was red-shifted in the fluorescence spectrum, demonstrating a change in protein conformation. In summary, extrusion can improve the functional characteristics of PPI.

Anahtar Kelimeler

Pea protein isolate Extrusion Moisture content Foam stability Emulsifying activity index MOLECULAR-WEIGHT DISTRIBUTION SOY PROTEIN SECONDARY STRUCTURE SOLUBILITY COOKING MICROFLUIDIZATION SPECTROSCOPY TEMPERATURE DISULFIDE MEAL

WoS Kategorileri

Chemistry, Applied Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: FOOD HYDROCOLLOIDS
Yıl: 2022
Cilt: 127
ISSN: 0268-005X
eISSN: 1873-7137
DOI: 10.1016/j.foodhyd.2022.107508
WoS UID: WOS:000748960600002

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