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Texturization of pea protein isolate by micro compounding
Christina F Tingle1, Kenzie McClintic1, Aristotle J Zervoudakis2
1Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA.
Food Research International (Ottawa, Ont.)
|January 3, 2023
Summary
Twin-screw micro compounding processes small plant protein samples for meat analogues. This method characterizes pea protein isolate rheology and texture, revealing key processing-structure relationships for improved food product development.
Area of Science:
- Food Science and Technology
- Materials Science
- Chemical Engineering
Background:
- Meat analogue production requires understanding plant protein behavior under processing conditions.
- Traditional methods often require large sample sizes, limiting early-stage research and development.
- Characterizing plant protein isolates (PPI) rheology is crucial for optimizing extrusion processes.
Purpose of the Study:
- To introduce and validate twin-screw micro compounding as a novel technique for processing small plant protein samples.
- To investigate the influence of processing parameters on the rheological and textural properties of pea protein isolate (PPI).
- To establish correlations between processing conditions and the characteristics of texturized plant protein matrices.
Main Methods:
- Batch processing of pea protein isolate (PPI) using twin-screw micro compounding with varied water content (40-70%), temperature (90-120°C), screw speed (100-400 rpm), and residence time (1-9 min).
- Measurement of specific mechanical energy (SME) (20-2000 kJ/kg).
- Characterization of extruded samples using scanning electron microscopy (SEM), differential solubility, water holding capacity (WHC), and texture profile analysis (TPA).
Main Results:
- Micro compounding successfully processed small PPI samples (5 cm³) into texturized matrices.
- Observed shear thinning behavior in PPI, with viscosity exponentially decreasing with water content and following Arrhenius-type temperature dependence.
- Extruded PPI hardness increased with screw speed and residence time, showed a step increase above denaturation temperature, and decreased exponentially with water content.
Conclusions:
- Twin-screw micro compounding is a viable technique for processing small plant protein samples relevant to meat analogue production.
- The study provides valuable insights into the rheological behavior and texturization of PPI under extrusion-relevant conditions.
- This method facilitates the investigation of plant protein processing-structure-property relationships with minimal sample requirements.
