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Huang Y, Liu L, Sun B, Zhu Y, Lv M, Li Y, Zhu X. A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion. Foods 2024; 13:2215. [PMID: 39063299 PMCID: PMC11276047 DOI: 10.3390/foods13142215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.
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Affiliation(s)
- Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
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2
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Ribeiro G, Piñero MY, Parle F, Blanco B, Roman L. Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods 2024; 13:1748. [PMID: 38890977 PMCID: PMC11171804 DOI: 10.3390/foods13111748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical properties to understand their structuring behavior during high-moisture extrusion. SPI presented higher degrees of protein denaturation and aggregation, least gelation concentration and lower essential amino acid contents. Thus, an SPI:SPC combination (1:9 ratio, 70% protein) was extruded at three different screw speeds (300, 350, and 400 rpm) and two temperature profiles (120 and 140 °C maximum temperature). The effects of the processing parameters on the extrudates were evaluated for their appearance (fibrousness), texture (TPA, cutting force, and anisotropy), color, protein structure (FTIR), and trypsin inhibitors. Higher temperatures resulted in softer and darker extrudates, with increased visual and instrumental anisotropy. Increasing screw speeds led to softer and lighter extrudates, without a clear fibrousness effect. β-sheet structures decreased and intermolecular aggregates (A1) increased after extrusion, especially at 140 °C, together with the formation of intramolecular aggregates (A2). Extrusion also significantly decreased the amount of trypsin inhibitors (>90%). This study demonstrates that extrusion parameters need to be carefully selected to achieve meat analogs with optimal textural and nutritional characteristics.
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Affiliation(s)
- Gabriela Ribeiro
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
| | - María-Ysabel Piñero
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
| | - Florencia Parle
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
| | - Belén Blanco
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
| | - Laura Roman
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
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3
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Gao Y, Lian W, Zhang H, Zhu Y, Huang Y, Liu L, Zhu X. Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones. Int J Biol Macromol 2024; 268:131621. [PMID: 38631588 DOI: 10.1016/j.ijbiomac.2024.131621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 04/11/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
In this study, the fibrous structure formation mechanism of soybean protein during high moisture extrusion processing was investigated using a dead-stop operation, and based on the interaction between soybean protein concentrate (SPC) and L-cysteine (CYS). The thermal properties, SDS-PAGE and particle size distribution of the samples from different extrusion zones were investigated. It was revealed that the addition of a moderate amount of CYS (0.1 %) promoted the fibrous structure formation in the SPC extrudates and optimised the textural properties of the SPC extrudates. In the extruder barrel, addition of CYS (0.1 %) promoted protein depolymerisation and unfolding in the mixing and cooking zones, and facilitated protein aggregation in the die and cooling zones. Protein solubility and raman spectroscopy revealed that disulfide bonds were principally responsible for fibrous structure formation; favoured when the intermolecular disulfide bonds (t-g-t mode) was increased. Finally, the transformation of protein conformation was revealed by secondary structure and surface hydrophobicity, which confirmed that the effect of CYS on protein conformation mainly occurred in the cooling zone. This study provides a theoretical basis for the application of CYS to regulate the fibrous structure of meat analogues.
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Affiliation(s)
- Yang Gao
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Wentao Lian
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Haojia Zhang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Ying Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Linlin Liu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
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4
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Zhang T, Yu S, Pan Y, Li H, Liu X, Cao J. Properties of texturized protein and performance of different protein sources in the extrusion process: A review. Food Res Int 2023; 174:113588. [PMID: 37986454 DOI: 10.1016/j.foodres.2023.113588] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The need for protein is increasing due to the rapid growth of the global population. However, conventional animal meat production has caused severe environmental, land usage, and other issues. Meat substitutes can provide consumers with a high-quality alternative to protein. Texturized protein (TP) is a critical ingredient in meat substitutes and is mainly obtained through extrusion processing. Therefore, this review first discussed the essential physical properties of TP, including appearance and structure, water-holding capacity (WHC) and oil-holding capacity (OHC), texture, and sensory properties. The performance of plant and novel source proteins in extrusion processing is also summarized. The properties of the desired TP should be considered first before extrusion processing. Under different extrusion parameters, proteins from the same source can exhibit varying properties. Although the novel source proteins can adversely affect TP quality, their high yield and environmental protection are worthy of further study. This paper aims to review the impact of proteins from different sources on the properties of TP during the extrusion process and discuss practical research methods for TP.
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Affiliation(s)
- Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Shengjuan Yu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Yihao Pan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100000, China.
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, China.
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5
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Berger LM, Witte F, Tomasevic I, Heinz V, Weiss J, Gibis M, Terjung N. A review on the relation between grinding process and quality of ground meat. Meat Sci 2023; 205:109320. [PMID: 37659142 DOI: 10.1016/j.meatsci.2023.109320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/21/2023] [Indexed: 09/04/2023]
Abstract
This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process. These forces can be calculated as energy transfer in meat grinders using specific mechanical energy (SME). The amount of non-intact cells (ANIC) can be used to describe the extent of disintegrated cells. Different methods are available to rate the quality of ground meat, which is mainly influenced by the raw material and processing. Over the past decades of industrialization, the landscape of ground meat production has changed. However, the effects of the process adjustments on the quality of ground meat are not yet sufficiently described in the literature.
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Affiliation(s)
- Lisa M Berger
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Franziska Witte
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Igor Tomasevic
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Volker Heinz
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany.
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6
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Berger LM, Böckle C, Gibis M, Herrmann K, Terjung N, Weiss J. Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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7
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Sukumar A, Gurumoorthi P, Athmaselvi KA. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1117-1124. [PMID: 36908353 PMCID: PMC9998755 DOI: 10.1007/s13197-022-05616-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/15/2022] [Accepted: 09/18/2022] [Indexed: 11/24/2022]
Abstract
Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120-130 °C), screw speed (320-350 rpm) and feed moisture content (10-20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization.
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Affiliation(s)
- Aryasree Sukumar
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - P. Gurumoorthi
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - K. A. Athmaselvi
- Center for Excellence in Grain Science, IIFPT, Thanjavur, Tamilnadu 613005 India
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8
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Li Y, Jiang R, Gao Y, Duan Y, Zhang Y, Zhu M, Xiao Z. Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy. Foods 2022; 11:3529. [PMID: 36360142 PMCID: PMC9657750 DOI: 10.3390/foods11213529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 05/25/2024] Open
Abstract
At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique. RB-SPI plant-based simulated meat revealed greater polyphenol content and preferable antioxidant capacity (DPPH radical scavenging capacity, ABTS scavenging ability, and FRAP antioxidant capacity) compared to SPI plant-based simulated meat. The aromatic amino acids (tryptophan and tyrosine) of RB-SPI plant-based simulated meats tend to be masked first, and then the hydrophobic groups are exposed as RB content increases and the polarity of the surrounding environment increases due to the change in the disulfide conformation of RB-SPI plant-based simulated meats from a stable gauche-gauche-gauche conformation to a trans-gauche-trans conformation.
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Affiliation(s)
- Yanran Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Ruisheng Jiang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yumin Duan
- Experimental Center of Shenyang Normal University (Department of Grain), Shenyang 110034, China
| | - Yifan Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Minpeng Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
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9
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Meng A, Chen F, Zhao D, Wei Y, Zhang B. Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation. Food Chem 2022; 395:133599. [DOI: 10.1016/j.foodchem.2022.133599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 06/17/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
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10
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Schmid EM, Farahnaky A, Adhikari B, Torley PJ. High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization. Compr Rev Food Sci Food Saf 2022; 21:4573-4609. [PMID: 36120912 DOI: 10.1111/1541-4337.13030] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/28/2023]
Abstract
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates' structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates' fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates' texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients' physiochemical properties provides a greater insight into the process-structure-function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.
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Affiliation(s)
- Eva-Maria Schmid
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Asgar Farahnaky
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Benu Adhikari
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Peter J Torley
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
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11
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Food protein aggregation and its application. Food Res Int 2022; 160:111725. [DOI: 10.1016/j.foodres.2022.111725] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 01/31/2023]
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12
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Gasparre N, van den Berg M, Oosterlinck F, Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 2022; 27:molecules27185855. [PMID: 36144595 PMCID: PMC9504627 DOI: 10.3390/molecules27185855] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.
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Affiliation(s)
- Nicola Gasparre
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
- Correspondence:
| | - Marco van den Berg
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Filip Oosterlinck
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Arjen Sein
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
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13
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Jebalia I, Della Valle G, Kristiawan M. Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01492-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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15
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Jiang R, Xiao Z, Huo J, Wang H, Li H, Su S, Duan Y, Gao Y. Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics. Food Chem 2022; 380:131842. [PMID: 35101280 DOI: 10.1016/j.foodchem.2021.131842] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/22/2021] [Accepted: 12/08/2021] [Indexed: 11/04/2022]
Abstract
Rice Bran (RB) was added to soybean protein isolate (SPI) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of RB-SPI simulated meat were studied. The addition of 10% RB weakened the interaction among hydrogen bond (HB), hydrophobic bond (HI) and disulfide bond (DB), further increasing the hardness of simulated meat. Meanwhile, it decreased the content of intermolecular hydrogen bonding and enhanced the interaction between HI and HB, resulted in an increased tension. Adding 5% RB weakened the interaction between HB, HI and DB, decreased the content of random coils in the secondary structure, but strengthened the DB and ultimately increased the thermal stability of simulated meat.
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Affiliation(s)
- Ruisheng Jiang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jinjie Huo
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Haiguan Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Hang Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Shuang Su
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
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16
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Xiao Z, Jiang R, Huo J, Wang H, Li H, Su S, Gao Y, Duan Y. Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Vidal NP, Roman L, Swaraj VS, Ragavan K, Simsek S, Rahimi J, Kroetsch B, Martinez MM. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Effects of the tea polyphenol content on the properties and structural characteristics of simulated meat. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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20
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Zhang Z, Zhang L, He S, Li X, Jin R, Liu Q, Chen S, Sun H. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zuoyong Zhang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Luji Zhang
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Risheng Jin
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | | | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
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21
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Su X, Li F, Gong Y, Dai M, Pan W, Zhang B. Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xiaofang Su
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Department of Research & Development Hangzhou Niuquxing Biological Technology Co., Ltd. Hangzhou 311234 China
| | - Fang Li
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Yanfei Gong
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Meiyao Dai
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Weichun Pan
- The school of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Bo Zhang
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
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22
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Sui X, Zhang T, Jiang L. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies. Annu Rev Food Sci Technol 2021; 12:119-147. [PMID: 33317319 DOI: 10.1146/annurev-food-062220-104405] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
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23
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Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H. Meat analogs: Protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 2021; 20:1221-1249. [PMID: 33590609 DOI: 10.1111/1541-4337.12721] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/21/2020] [Accepted: 01/15/2021] [Indexed: 12/15/2022]
Abstract
Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.
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Affiliation(s)
- Akashdeep Singh Beniwal
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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24
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Liu Y, Liu M, Huang S, Zhang Z. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 2021; 10:437. [PMID: 33671237 PMCID: PMC7922287 DOI: 10.3390/foods10020437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/10/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022] Open
Abstract
Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min-1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.
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Affiliation(s)
- Yuxiu Liu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Miaomiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Shuhua Huang
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Zhengmao Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
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25
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Wittek P, Zeiler N, Karbstein HP, Emin MA. High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure. Foods 2021; 10:foods10010102. [PMID: 33418980 PMCID: PMC7825338 DOI: 10.3390/foods10010102] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/30/2020] [Accepted: 01/01/2021] [Indexed: 11/24/2022] Open
Abstract
The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temperatures (>100 °C); a cooling die prevents expansion of the matrix and facilitates the formation of the anisotropic structure. Although there are many studies focusing on this process, the mechanisms behind the structure formation still remain largely unknown. Ongoing discussions are based on two very different hypotheses: structure formation due to alignment and stabilization of proteins at the molecular level vs. structure formation due to morphology development in multiphase systems. The aim of this paper is, therefore, to investigate the mechanism responsible for the formation of anisotropic structures during the high moisture extrusion of plant proteins. A model protein, soy protein isolate, is extruded at high moisture content and the changes in protein–protein interactions and microstructure are investigated. Anisotropic structures are achieved under the given conditions and are influenced by the material temperature (between 124 and 135 °C). Extrusion processing has a negligible effect on protein–protein interactions, suggesting that an alignment of protein molecules is not required for the structure formation. Instead, the extrudates show a distinct multiphase system. This system consists of a water-rich, dispersed phase surrounded by a water-poor, i.e., protein-rich, continuous phase. These findings could be helpful in the future process and product design of novel plant-based meat analogues.
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26
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Cornet SHV, Snel SJE, Schreuders FKG, van der Sman RGM, Beyrer M, van der Goot AJ. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Crit Rev Food Sci Nutr 2021; 62:3264-3280. [PMID: 33406893 DOI: 10.1080/10408398.2020.1864618] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous meat-like products. However, the mechanisms underlying these processes are not well understood. In this review we discuss the effect of thermo-mechanical processing on the physicochemical properties and phase behavior of proteins and protein mixtures. The HMEC and shear cell processes are comparable in their basic unit operations, which are (1) mixing and hydration, (2) thermo-mechanical treatment, and (3) cooling. An often overlooked part of the extruder that could be crucial to fibrillation is the so-called breaker plate, which is situated between the barrel and die sections. We found a lack of consensus on the effect of heat on protein-protein interactions, and that the experimental tools to study protein-protein interactions are limited. The different mechanisms for structure formation proposed in literature all consider the deformation and alignment of the melt. However, the mechanisms differ in their underlying assumptions. Further investigation using novel and dedicated tools is required to fully understand these thermo-mechanical processes.
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Affiliation(s)
- Steven H V Cornet
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Silvia J E Snel
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Floor K G Schreuders
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Ruud G M van der Sman
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Michael Beyrer
- Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
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27
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Mosibo OK, Ferrentino G, Alam MR, Morozova K, Scampicchio M. Extrusion cooking of protein-based products: potentials and challenges. Crit Rev Food Sci Nutr 2020; 62:2526-2547. [PMID: 33297728 DOI: 10.1080/10408398.2020.1854674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Extrusion cooking is receiving increasing attention as technology applied for the production of protein-based products. Researchers in this field showed that proteins from several sources are barely consumed because of their poor functionality and lack of acceptability related to the presence of some antinutritional factors. In this regard, extrusion is becoming of key importance thanks to its ability to improve protein functional properties. Based on this remarkable advantage, several studies have been published so far providing evidence of the enhanced functional, physicochemical and sensory properties of protein-based extruded products. The objective of the present review is to give a detailed overview of the potential of extrusion for the production of protein-based products. More specifically, the work describes all the studies published so far on vegetable and animal proteins including those recently released applying the technology on insect proteins. The aspects related to the functional properties of the extrudates together with the quality changes occurring during the process are also described to highlight the potential of the technology for future applications.
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Affiliation(s)
- Ornella Kongi Mosibo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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28
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29
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Dai M, Zhang Y, Pan W, Zhang B, Guo B, Wei Y. Physicochemical properties of protein from pearling fractions of wheat kernels. Cereal Chem 2020. [DOI: 10.1002/cche.10332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Meiyao Dai
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yingquan Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Weichun Pan
- The School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Bo Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Boli Guo
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yimin Wei
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
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30
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Ramchiary M, Das AB. Vacuum‐assisted extrusion of red rice (
bao‐dhan
) flour: Physical and phytochemical comparison with conventional extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Montu Ramchiary
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
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31
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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03441-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Jebalia I, Maigret JE, Réguerre AL, Novales B, Guessasma S, Lourdin D, Della Valle G, Kristiawan M. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydr Polym 2019; 223:115086. [PMID: 31426950 DOI: 10.1016/j.carbpol.2019.115086] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/10/2019] [Accepted: 07/12/2019] [Indexed: 11/18/2022]
Abstract
Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D50), their total perimeter and surface, from which a protein/starch interface index (Ii) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index Ii (1.8-3.1) with lower median particle width D50 (8-18 μm) and a more brittle behaviour than the blend composites that had a lower Ii (1-1.1) and higher D50 (22-31 μm). For both materials, rupture stress and strain were negatively correlated with Ii. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.
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Affiliation(s)
- I Jebalia
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - J-E Maigret
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - A-L Réguerre
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - B Novales
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - S Guessasma
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - D Lourdin
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - G Della Valle
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - M Kristiawan
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
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33
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Pietsch VL, Werner R, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Saldanha do Carmo C, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108252] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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35
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Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.036] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Pietsch VL, Bühler JM, Karbstein HP, Emin MA. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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Pietsch VL, Schöffel F, Rädle M, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Masey O'Neill H, Hall H, Curry D, Knox A. Processed soya to improve performance of broiler chickens. J APPL POULTRY RES 2018. [DOI: 10.3382/japr/pfx074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein. Molecules 2018; 23:molecules23071775. [PMID: 30029493 PMCID: PMC6099614 DOI: 10.3390/molecules23071775] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/13/2018] [Accepted: 07/15/2018] [Indexed: 11/25/2022] Open
Abstract
The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.
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40
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Zhang J, Liu L, Liu H, Yoon A, Rizvi SSH, Wang Q. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit Rev Food Sci Nutr 2018; 59:3267-3280. [DOI: 10.1080/10408398.2018.1487383] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jinchuang Zhang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Li Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Hongzhi Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Ashton Yoon
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qiang Wang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
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41
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Salazar-Villanea S, Butré CI, Wierenga PA, Bruininx EMAM, Gruppen H, Hendriks WH, van der Poel AFB. Apparent ileal digestibility of Maillard reaction products in growing pigs. PLoS One 2018; 13:e0199499. [PMID: 29975743 PMCID: PMC6033412 DOI: 10.1371/journal.pone.0199499] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Accepted: 06/10/2018] [Indexed: 11/19/2022] Open
Abstract
The absorption of Maillard reaction products (MRP) from dietary origin has been linked to the occurrence of chronic diseases. The aim of the present study was to determine the effects of toasting time of rapeseed meal (RSM) and the processing method of the diets (pelleting and extrusion) that included RSM on the apparent ileal digestibility (AID) of total lysine, fructosyl-lysine (FL), carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), lanthionine (LAN) and lysinoalanine (LAL) in growing pigs. The study consisted of a 2×3 factorial design with toasting time of RSM (60, 120 min) and diet processing method (mash, pelleted, extruded) as factors. Fifty growing pigs were individually fed one of the experimental diets for 4.5 consecutive days. Following euthanasia, samples of digesta were collected from the terminal 1.5 m of the small intestine. Increasing the toasting time of RSM increased the contents of FL, CML and CEL, whereas the additional effects of the diet processing methods were relatively small. Lysinoalanine and lanthionine were not detected in the diets; therefore, digestibility of these compounds could not be determined. The contents of FL, CML and CEL in the ileal chyme were positively correlated to their contents in the diets. The AID of the MRP from thermally-treated RSM were overall low and were not related to their contents in the diets. The AID of FL ranged between -8.5 and 19.1%, whilst AID of CML and CEL ranged from -0.2 to 18.3 and 3.6 to 30%, respectively. In conclusion, thermal treatments have clear effects on the contents of MRP in the diets. These compounds have relatively low digestibility in growing pigs.
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Affiliation(s)
- Sergio Salazar-Villanea
- Wageningen Livestock Research, Wageningen, The Netherlands
- Animal Nutrition Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Claire I. Butré
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Peter A. Wierenga
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Erik M. A. M. Bruininx
- Animal Nutrition Group, Wageningen University & Research, Wageningen, The Netherlands
- Agrifirm Innovation Center, Royal Dutch Agrifirm Group, Apeldoorn, The Netherlands
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Wouter H. Hendriks
- Animal Nutrition Group, Wageningen University & Research, Wageningen, The Netherlands
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Kristiawan M, Micard V, Maladira P, Alchamieh C, Maigret JE, Réguerre AL, Emin MA, Della Valle G. Multi-scale structural changes of starch and proteins during pea flour extrusion. Food Res Int 2018; 108:203-215. [PMID: 29735050 DOI: 10.1016/j.foodres.2018.03.027] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/07/2018] [Accepted: 03/09/2018] [Indexed: 10/17/2022]
Abstract
Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18-35% w.b.), product temperature T (115-165 °C), and specific mechanical energy SME (50-1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m3 with increase in SME and T (R2 ≥ 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 °C decreased proteins soluble in SDS from 95 to 35% (R2 = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R2 = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 °C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by SS bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than SS ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.
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Affiliation(s)
- M Kristiawan
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - V Micard
- Montpellier SupAgro-INRA-UM-CIRAD, JRU IATE 1208, 34060 Montpellier, France
| | - P Maladira
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France; Montpellier SupAgro-INRA-UM-CIRAD, JRU IATE 1208, 34060 Montpellier, France
| | - C Alchamieh
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
| | - J-E Maigret
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
| | - A-L Réguerre
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
| | - M A Emin
- Karlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, 76131 Karlsruhe, Germany
| | - G Della Valle
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
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Pelleting and extrusion can ameliorate negative effects of toasting of rapeseed meal on protein digestibility in growing pigs. Animal 2017; 12:950-958. [PMID: 29032782 DOI: 10.1017/s1751731117002476] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Toasting time (TT) of rapeseed meal (RSM), the diet processing (DP) method and the interaction between both on the apparent CP digestion along the gastrointestinal tract and the apparent ileal digestibility (AID) of amino acids of growing pigs were investigated. The experiment consisted of a 3×3 factorial design of TT of RSM (0, 60 and 120 min) and DP method (mash, pelleting and extrusion). In total, 81 boars with a starting BW of 20 kg were euthanized 4 h after their last feeding. The gastrointestinal tract was dissected and the small intestine divided in three sections of similar length. Samples were collected from the stomach, 1.5 m from the ends of each of the three sections of the small intestine, and the rectum. The apparent digestibility (AD) of CP for each of the small intestine sections was used to calculate the rate of CP digestion. Increasing the TT of RSM resulted in lower protein solubility, lower lysine/reactive lysine contents and higher protein denaturation, indicative of the occurrence of protein aggregation and Maillard reactions. There were significant effects (P⩽0.01) of TT on the AD of CP in the different sections of the gastrointestinal tract. The rate of CP digestion of the 0 min toasted RSM diets was 23% and 35% higher than that of the 60 and 120 min toasted RSM diets, respectively. There was a significant interaction (P=0.04) between TT and DP for the AID of CP. Although pelleting of the 0 and 60 min toasted RSM diets did not change the AID of CP with respect to the mash diets, pelleting of the 120 min toasted RSM diet increased the AID of CP by 9.3% units. Extrusion increased the AID of CP of the 0 and 60 min toasted RSM diets by 3.4% and 4.3% units with respect to the mash diets, whereas extrusion of the 120 min toasted RSM diet increased the AID of CP by 6.9% units. Similar positive effects of pelleting and extrusion were obtained for the AID of lysine and reactive lysine, especially in the diets with higher TT. In conclusion, processing (pelleting and extrusion) of RSM containing diets can ameliorate the negative effects of RSM toasting on protein and amino acid digestibility; these effects were larger for the RSM toasted for longer times.
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44
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Zhang B, Liu G, Ying D, Sanguansri L, Augustin MA. Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal. Food Res Int 2017; 100:658-664. [DOI: 10.1016/j.foodres.2017.07.060] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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45
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Chen B, Yu C, Liu J, Yang Y, Shen X, Liu S, Tang X. Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13547] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biying Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Junfei Liu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Shaowei Liu
- Department of Food Science and Engineering; East China University of Science and Technology; Shanghai 200237 China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China
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46
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Pietsch VL, Emin MA, Schuchmann HP. Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.027] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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47
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Yu C, Liu J, Tang X, Shen X, Liu S. Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate. RSC Adv 2017. [DOI: 10.1039/c6ra26764e] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effects of extrusion temperature and whey protein concentration on the physical properties of corn starch were studied. Correlations between the physical properties of the extrudates and internal chemical bonds in proteins were studied using Pearson's statistical method.
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Affiliation(s)
- Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Junfei Liu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Shaowei Liu
- Department of Food Science and Engineering
- East China University of Science and Technology
- China
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48
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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49
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Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value. Nutr Res Rev 2016; 29:126-41. [DOI: 10.1017/s0954422416000056] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractProtein structure influences the accessibility of enzymes for digestion. The proportion of intramolecular β-sheets in the secondary structure of native proteins has been related to a decrease in protein digestibility. Changes to proteins that can be considered positive (for example, denaturation and random coil formation) or negative (for example, aggregation and Maillard reactions) for protein digestibility can occur simultaneously during processing. The final result of these changes on digestibility seems to be a counterbalance of the occurrence of each phenomenon. Occurrence of each phenomenon depends on the conditions applied, but also on the source and type of the protein that is processed. The correlation between denaturation enthalpy after processing and protein digestibility seems to be dependent on the protein source. Heat seems to be the processing parameter with the largest influence on changes in the structure of proteins. The effect of moisture is usually limited to the simultaneous application of heat, but increasing level of moisture during processing usually increases structural changes in proteins. The effect of shear on protein structure is commonly studied using extrusion, although the multifactorial essence of this technology does not allow disentanglement of the separate effects of each processing parameter (for example, heat, shear, moisture). Although most of the available literature on the processing of feed ingredients reports effects on protein digestibility, the mechanisms that explain these effects are usually lacking. Clarifying these mechanisms could aid in the prediction of the nutritional consequences of processing conditions.
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50
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Chihi ML, Mession JL, Sok N, Saurel R. Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2780-91. [PMID: 26996062 DOI: 10.1021/acs.jafc.6b00087] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The present work investigates the formation of protein aggregates (85 °C, 60 min incubation) upon heat treatment of β-lactoglobulin (βlg)-pea globulins (Glob) mixtures at pH 7.2 and 5 mM NaCl from laboratory-prepared protein isolates. Various βlg/Glob weight ratios were applied, for a total protein concentration of 2 wt % in admixture. Different analytical methods were used to determine the aggregation behavior of "mixed" aggregates, that is, surface hydrophobicity and also sulfhydryl content, protein interactions by means of SDS-PAGE electrophoresis, and molecule size distribution by DLS and gel filtration. The production of "mixed" thermal aggregates would involve both the formation of new disulfide bonds and noncovalent interactions between the denatured βlg and Glob subunits. The majority of "mixed" soluble aggregates displayed higher molecular weight and smaller diameter than those for Glob heated in isolation. The development of pea-whey protein "mixed" aggregates may help to design new ingredients for the control of innovative food textures.
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Affiliation(s)
- Mohamed-Lazhar Chihi
- UMR Procédés Alimentaires et Microbiologiques (PAM), AgrosupDijon, Université Bourgogne Franche-Comté , 1 Esplanade Erasme, 21000 Dijon, France
- Département de Technologie Alimentaire, Unité de Recherche et Développement de l'intendance , 16000 Alger, Algeria
| | - Jean-luc Mession
- UMR Procédés Alimentaires et Microbiologiques (PAM), AgrosupDijon, Université Bourgogne Franche-Comté , 1 Esplanade Erasme, 21000 Dijon, France
| | - Nicolas Sok
- UMR Procédés Alimentaires et Microbiologiques (PAM), AgrosupDijon, Université Bourgogne Franche-Comté , 1 Esplanade Erasme, 21000 Dijon, France
| | - Rémi Saurel
- UMR Procédés Alimentaires et Microbiologiques (PAM), AgrosupDijon, Université Bourgogne Franche-Comté , 1 Esplanade Erasme, 21000 Dijon, France
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