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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
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Summary
This summary is machine-generated.

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.

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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.