Texturization of pea protein isolate by micro compounding

Christina F. Tingle, Kenzie McClintic, Aristotle J Zervoudakis, Belal J Muhialdin Mula Hasan, Job Ubbink

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Twin-screw micro compounding is introduced as a novel technique to process and characterize small plant protein samples under conditions that are relevant for meat analogue processing. Small samples of pea protein isolate (PPI) (5 cm3, corresponding to ∼7 g of hydrated sample) are batch-processed at water contents between 40 and 70 % w/w and temperatures between 90 and 120 °C. Screw speed (100–400 rpm) and residence time (1–9 min) are varied resulting in values of the specific mechanical energy (SME) between ∼20 and 2000 kJ/kg, which is the range relevant for plant protein extrusion. Micro compounding process data provides information on several aspects of the rheological behavior of PPI. Shear thinning behavior is observed for PPI. The viscosity of the PPI during micro compounding was found to exponentially decrease with water content. The temperature dependence is consistent with an Arrhenius-type model. The extruded strands (length: ∼15 cm; diameter: 3.0 ± 0.2 mm) are characterized by scanning electron microscopy (SEM), differential solubility, water holding capacity (WHC), and texture profile analysis (TPA). The hardness as determined from TPA increases linearly with screw speed and residence time, jumps to higher values above the denaturation temperature of the PPI and decreases exponentially with the water content during processing. Micro compounding is found to be a useful technique to convert small plant protein samples at water contents between about 40 and 60 % w/w into texturized matrices and investigate the rheological behavior of plant protein isolates under conditions that are relevant for extrusion processing.

Original languageEnglish (US)
Article number112250
JournalFood Research International
Volume163
DOIs
StatePublished - Jan 2023

Bibliographical note

Funding Information:
JU and KM gratefully acknowledge partial funding of this work by The Good Food Institute (GFI) in the context of the grant “Characterizing and texturing pulse proteins to form meat-like fibers”. JU is furthermore supported by the Minnesota Agricultural Experiment Station (hatch project MIN-18-141). We thank Dr. Chistopher Ellison (Department of Chemical Engineering and Materials Science, University of Minnesota) for access to the micro compounder and an anonymous reviewer for constructive comments.

Funding Information:
JU and KM gratefully acknowledge partial funding of this work by The Good Food Institute (GFI) in the context of the grant “Characterizing and texturing pulse proteins to form meat-like fibers”. JU is furthermore supported by the Minnesota Agricultural Experiment Station (hatch project MIN-18-141). We thank Dr. Chistopher Ellison (Department of Chemical Engineering and Materials Science, University of Minnesota) for access to the micro compounder and an anonymous reviewer for constructive comments.

Publisher Copyright:
© 2022 Elsevier Ltd

Fingerprint

Dive into the research topics of 'Texturization of pea protein isolate by micro compounding'. Together they form a unique fingerprint.

Cite this