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

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dc.contributor.author Immonen, Mika
dc.contributor.author Chandrakusuma, Angga
dc.contributor.author Sibakov, Juhani
dc.contributor.author Poikelispaa, Minna
dc.contributor.author Sontag-Strohm, Tuula
dc.date.accessioned 2021-08-16T07:46:01Z
dc.date.available 2021-08-16T07:46:01Z
dc.date.issued 2021-07
dc.identifier.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
dc.identifier.other PURE: 167625137
dc.identifier.other PURE UUID: b3b7db7c-ce79-4792-bdcf-f48a119ae9a1
dc.identifier.other WOS: 000676457700001
dc.identifier.uri http://hdl.handle.net/10138/333183
dc.description.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 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. en
dc.format.extent 14
dc.language.iso eng
dc.relation.ispartof Foods
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject closed cavity rheometer
dc.subject destarched oat protein concentrate
dc.subject high-moisture extrusion
dc.subject SOY PROTEIN
dc.subject WHEAT GLUTEN
dc.subject MECHANISM
dc.subject BEHAVIOR
dc.subject COOKING
dc.subject 416 Food Science
dc.title Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion en
dc.type Article
dc.contributor.organization Department of Food and Nutrition
dc.contributor.organization Tuula Sontag-Strohm / Principal Investigator
dc.contributor.organization Grain Technology
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.3390/foods10071517
dc.relation.issn 2304-8158
dc.rights.accesslevel openAccess
dc.type.version publishedVersion

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