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

Visa fullständig post



Permalänk

http://hdl.handle.net/10138/333183

Citation

Immonen , M , Chandrakusuma , A , Sibakov , J , Poikelispaa , M & Sontag-Strohm , T 2021 , ' Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion ' , Foods , vol. 10 , no. 7 , 1517 . https://doi.org/10.3390/foods10071517

Titel: Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
Författare: Immonen, Mika; Chandrakusuma, Angga; Sibakov, Juhani; Poikelispaa, Minna; Sontag-Strohm, Tuula
Upphovmannens organisation: Department of Food and Nutrition
Tuula Sontag-Strohm / Principal Investigator
Grain Technology
Datum: 2021-07
Språk: eng
Sidantal: 14
Tillhör serie: Foods
ISSN: 2304-8158
DOI: https://doi.org/10.3390/foods10071517
Permanenta länken (URI): http://hdl.handle.net/10138/333183
Abstrakt: 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 degrees 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 degrees 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.
Subject: closed cavity rheometer
destarched oat protein concentrate
high-moisture extrusion
SOY PROTEIN
WHEAT GLUTEN
PROCESS PARAMETERS
POLYMERIZATION
MECHANISM
BEHAVIOR
COOKING
416 Food Science
Referentgranskad: Ja
Licens: cc_by
Användningsbegränsning: openAccess
Parallelpublicerad version: publishedVersion


Filer under denna titel

Totalt antal nerladdningar: Laddar...

Filer Storlek Format Granska
foods_10_01517_v3.pdf 2.685Mb PDF Granska/Öppna

Detta dokument registreras i samling:

Visa fullständig post