Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.

Mika Immonen,Juhani Sibakov,Minna Poikelispää,Angga Chandrakusuma,Tuula Sontag-Strohm

doi:10.3390/foods10071517

Mika Immonen, Juhani Sibakov + Show 3 more

Open Access

https://doi.org/10.3390/foods10071517

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Abstract

Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

Highlights

In recent years, heightened concerns over the sustainability of animal protein production and the influence of red and processed meat on health have boosted the demand for plant-based high-protein foods [1]
Traditional plant-based foods that have been used as meat replacers include tofu and tempeh, which are produced from soybean or fava beans, and seitan made from wheat gluten [4,5,6]
Modern meat analogs, such as sausages or patties, are generally made from soy or pea protein [7]. These types of meat-analog products are made from texturized vegetable protein obtained through low-moisture extrusion using a combination of hydrocolloids, such as carrageenan and methylcellulose [8,9]

Summary

Introduction

In recent years, heightened concerns over the sustainability of animal protein production and the influence of red and processed meat on health have boosted the demand for plant-based high-protein foods [1]. Traditional plant-based foods that have been used as meat replacers include tofu and tempeh, which are produced from soybean or fava beans, and seitan made from wheat gluten [4,5,6]. Modern meat analogs, such as sausages or patties, are generally made from soy or pea protein [7]. These types of meat-analog products are made from texturized vegetable protein (usually soy) obtained through low-moisture extrusion using a combination of hydrocolloids, such as carrageenan and methylcellulose [8,9]

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