Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate

Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since t...

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Bibliographic Details
Published in:Food research international 2023-12, Vol.174 (Pt 1), p.113603-113603, Article 113603
Main Authors: Helmick, Harrison, Tonner, Troy, Hauersperger, Daniel, Okos, Martin, Kokini, Jozef L
Format: Article
Language:English
Subjects:
Cold Temperature
Food Handling
Hot Temperature
Pea Proteins
Temperature
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Summary:Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since this is a universal phenomenon in protein that occurs due to a weakening of hydrophobic interactions at cold temperatures. This work utilizes a single screw extruder to systematically study the impacts of moisture content (50-65 %) and pH (2,4.5,8) on the outlet temperatures, specific mechanical energy, specific thermal energy, and texture of cold-extruded pea protein. It was found that at pH 2 and moistures of 60 % and greater, the temperature of the product exiting the extruder is
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113603