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Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion.

Silvia J E Snel1,2, Yasmine Amroussi1, Atze Jan van der Goot2

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Summary

Re-extruding high-moisture extruded (HME) protein products, like pea protein isolate (PPI) and soy protein isolate (SPI), is feasible. This rework process reduces waste without negatively impacting the fibrous texture crucial for meat analogues.

Keywords:
Lissajous plotanisotropymeat analoguesplant proteinrheologysolubility

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Sustainable Manufacturing

Background:

  • High-moisture extrusion (HME) is a key technology for producing plant-based meat analogues with fibrous textures.
  • Material rework is essential for waste reduction in food processing, but its impact on HME products requires investigation.

Purpose of the Study:

  • To evaluate the effects of re-extrusion on the physical, chemical, and textural properties of pea protein isolate (PPI) and soy protein isolate (SPI) products.
  • To determine the feasibility of incorporating rework into the HME process for fibrous meat analogue production.

Main Methods:

  • Pea and soy protein isolates were subjected to an initial HME cycle, followed by freeze-drying and grinding.
  • The re-extruded materials were analyzed for visual and textural properties, rheology, solubility, and water-holding capacity (WHC).

Main Results:

  • Re-extrusion led to significant reductions in solubility and WHC for both PPI and SPI, with greater losses observed after the second cycle.
  • While re-extrusion reduced hardness and cutting force in PPI and hardness in SPI, key textural attributes like fibrousness and anisotropy were largely maintained.
  • Rheological properties (storage and loss moduli) remained unaffected by re-extrusion.

Conclusions:

  • Despite losses in solubility and WHC, the fibrous texture formation during HME is independent of process history.
  • Reworking of HME protein products is a viable strategy for waste reduction without compromising the desired meat-like texture.