Evaluating the effect of protein blending on the characteristics of pea protein-based high moisture extrudates

Pea protein isolate (PPI) is increasingly used in meat analogs, yet its fibril structure from high-moisture extrusion is imperfect. To improve the structure, PPI was blended with 10 %-20 % chickpea protein (CP), mung bean protein (MP), and pumpkin seed protein (PSP). Protein blending significantly improved the fibrous degree and structural properties of extrudates, with 20 % PSP showing the highest fibrous degree (2.05), chewiness (2761.25) and adhesiveness (29.78). Carbonyl levels of extrudates decreased to 9.7 nmol/mg with 20 % PSP, indicating less oxidative damage. This enhancement may be attributed to partial unfolding of PSP, evidenced by decreased α-helix and increased tryptophan exposure, which promoted disulfide bonds formation and compact network. All extrudates exhibited gastrointestinal digestibility above 55 %. Nuggets prepared from 80 %PPI-20 %PSP and 80 %PPI-20 %MP achieved sensory scores comparable to chicken nuggets. This study highlights protein blending as an effective strategy to enhance the structure of PPI extrudates for meat analog formulation.