Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

作者：Jie Zhang, Jingyi Yuan, Xunze Han, Quanhong Li, Xiaojun Liao, Jing Zhao · 发表于：Journal of the Science of Food and Agriculture · 年份：2024 · DOI：10.1002/jsfa.13866 · 被引用次数：11 · 研究领域：Proteins in Food Systems、Food composition and properties、Nanocomposite Films for Food Packaging

BACKGROUND: Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%-15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates. RESULTS: WP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more -SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross-linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more β-sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI. CONCLUSION: The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI-based meat analogs. © 2024 Society of Chemical Industry.