Scholarlink

<p>Low-moisture extrusion cooking is an established technology for transforming globular plant proteins into texturized products, however, the importance of processing parameters in the modulation of physical, techno-functional, and nutritional properties of texturized pea protein (TPP) has not been comprehensively examined. The objective of this study was to examine the impact of extrusion feed moisture content (MC) [30, 35 and 40% wet basis], barrel temperature (BT) [50-65-85-95-100 for BT100, 60-80-100-110-115 for BT115, and 75-95-115-125-130&#xa0;°C for BT130] and screw speed (SS) [250, 350 and 450&#xa0;rpm] on physical, techno-functional and in vitro protein digestion characteristics of TPPs. Extrusion resulted in an enhanced oil holding capacity and reduced water holding capacity of pea protein, with no change in its in vitro protein digestibility. An increase in MC increased the rehydration ratio and bulk density of TPPs. However, the oil holding capacity, springiness, cohesiveness, and resilience were reduced at higher MC conditions. In contrast, higher BT resulted in increased springiness, cohesiveness, and resilience of TPPs. Replacing beef with 10% TPP (equivalent to 25% beef extension) that was produced at BT115, MC 40%, and SS 250&#xa0;rpm enhanced cooking yield and moisture retention, and decreased the diameter and thickness change of the hybrid burger patties. The vegan TPP patties were harder, gummier and chewier than Beyond Meat patties. Overall, this research showcased that the variations in extrusion process parameters can produce TPPs with diverse physical and techno-functional properties, demonstrating the potential for creating tailored TPP-based end products such as hybrid and vegan burger patties.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties

  • 期刊论文

  • 发表日期：

    2025年2月28日

查看全文
  • Ravinder Singh,
  • Maria Guerrero,
  • Yineth Ruiz Garcia,
  • Andrea Stone,
  • Yuk Chu Lui,
  • Michael T. Nickerson,
  • Filiz Koksel

摘要

Low-moisture extrusion cooking is an established technology for transforming globular plant proteins into texturized products, however, the importance of processing parameters in the modulation of physical, techno-functional, and nutritional properties of texturized pea protein (TPP) has not been comprehensively examined. The objective of this study was to examine the impact of extrusion feed moisture content (MC) [30, 35 and 40% wet basis], barrel temperature (BT) [50-65-85-95-100 for BT100, 60-80-100-110-115 for BT115, and 75-95-115-125-130 °C for BT130] and screw speed (SS) [250, 350 and 450 rpm] on physical, techno-functional and in vitro protein digestion characteristics of TPPs. Extrusion resulted in an enhanced oil holding capacity and reduced water holding capacity of pea protein, with no change in its in vitro protein digestibility. An increase in MC increased the rehydration ratio and bulk density of TPPs. However, the oil holding capacity, springiness, cohesiveness, and resilience were reduced at higher MC conditions. In contrast, higher BT resulted in increased springiness, cohesiveness, and resilience of TPPs. Replacing beef with 10% TPP (equivalent to 25% beef extension) that was produced at BT115, MC 40%, and SS 250 rpm enhanced cooking yield and moisture retention, and decreased the diameter and thickness change of the hybrid burger patties. The vegan TPP patties were harder, gummier and chewier than Beyond Meat patties. Overall, this research showcased that the variations in extrusion process parameters can produce TPPs with diverse physical and techno-functional properties, demonstrating the potential for creating tailored TPP-based end products such as hybrid and vegan burger patties.