Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate

Abstract

This study focused on investigating the influence of elevated temperature (95–140 °C) and high pressure treatments (30–6000 bar) in different model process systems on protein-protein interactions, particularly in the domain of high-moisture extrusion (HME) conditions, with a specific emphasis on plant-based proteins. The effects of thermomechanical treatments on soy protein concentrate (SPC) were examined at different scales. Macroscopic analysis showed structural changes only at heat treatments exceeding 95 °C, while the application of high pressure alongside elevated temperature treatments did not result in additional changes. On a microscopic scale, protein melting occurred at temperatures above 95 °C, leading to alterations in tertiary and secondary protein structures. For significant protein denaturation and structure formation, a material-temperature threshold of 120 °C for 60% moistened SPC was required. This study sheds light on the key parameters influencing texturization complexity during elevated temperature and high pressure processes like HME. The findings enhance our understanding of protein texturization mechanisms under these conditions.