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; Hassıbelnaby, Abdelaty Mostafa Abdelaty

doi:10.1016/j.foodhyd.2022.107508

Makale Tam Makale Uluslararası 2022

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

Bairu Zhang, Xueming Kang, Yunhui Cheng, Bo Cui, Abdelaty Mostafa Abdelaty Hassıbelnaby

Food Hydrocolloids Cilt 127 · 01.06.2022

DOI ile aç

Özet

© 2022 Elsevier LtdA 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 m2/g and 25.98 min to 28.67 m2/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 β-sheet and α-helix structures to β-turn and random coil structures. PPI's maximum fluorescence emission wavelength (λmax) 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

EXTRUSION Pea protein isolate Moisture content Foam stability Emulsifying activity index

Atıf için künye

Zhang, B., Kang, X., Cheng, Y., Cui, B., & Hassıbelnaby, A. M. A. (2022). Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocolloids, 127. https://doi.org/10.1016/j.foodhyd.2022.107508

BibTeX

@article{zhang2022-209714,
  author = {Zhang, Bairu and Kang, Xueming and Cheng, Yunhui and Cui, Bo and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
  title = {Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion},
  journal = {Food Hydrocolloids},
  year = {2022},
  volume = {127},
  issn = {0268-005X},
  doi = {10.1016/j.foodhyd.2022.107508},
  url = {https://akademik.atauni.edu.tr/yayinlar/209714-impact-of-high-moisture-contents-on-the-structure-and-functional-properties-of}
}