TY - JOUR
T1 - Texturization of a blend of pea and destarched oat protein using high-moisture extrusion
AU - Immonen, Mika
AU - Chandrakusuma, Angga
AU - Sibakov, Juhani
AU - Poikelispää, Minna
AU - Sontag-Strohm, Tuula
N1 - Funding Information:
This research was jointly funded by Fazer Finland Ltd., Valio Ltd., and Business Finland (Oat Abroad project 5955/31/2018).The authors would like to acknowledge VTT (the Technical Research Center of Finland) and especially Anni Nisov for the technical expertise. Open access funding provided by University of Helsinki.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
PY - 2021
Y1 - 2021
N2 - Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160◦C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170◦C. The protein– protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
AB - Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160◦C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170◦C. The protein– protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
KW - Closed cavity rheometer
KW - Destarched oat protein concentrate
KW - High-moisture extrusion
U2 - 10.3390/foods10071517
DO - 10.3390/foods10071517
M3 - Article
AN - SCOPUS:85109812836
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 7
M1 - 1517
ER -