Modulating Molecular Interactions in Extruded Pea Protein Isolate

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2023-10-27 DOI:10.1007/s11483-023-09813-7

Belal J. Muhialdin, Cecia Flores Sanchez, Hiroshi Nakagawa, Job Ubbink

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引用次数: 0

Abstract

The impact of molecular interactions on the physical properties of extruded pea protein isolate (PPI) is investigated by adding interaction-modulating compounds to the matrix premix and studying the resulting variations in mechanical and physicochemical properties. Blends of PPI (water content 50% w/w) containing either sodium phosphate, urea, sodium dodecylsulphate and β-mercaptoethanol, as well as with all four compounds and only with deionized water (control) were extruded into thin strands (diameter ∼2.4 mm) using a lab-scale twin-screw extruder. The hardness from texture profile analysis (TPA) was the lowest for matrices extruded with β-mercaptoethanol and with all four chemicals, and highest for the control sample. The water holding capacity (WHC) of the matrices is lowest for the β-mercaptoethanol-containing matrix. These results are corroborated by the absorbance of the supernatant at λ = 280 and 600 nm. Our results confirm the importance of disulfide bonds in texturized PPI and show that hydrophobic and electrostatic interactions play auxiliary roles in modulating the properties of extruded PPI matrices. Our approach opens novel ways to modulate the physical properties of texturized plant protein matrices and thereby control their texture.

Abstract Image

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调节挤压豌豆蛋白分离物中的分子相互作用

通过在基质预混料中添加相互作用调节化合物，研究分子相互作用对挤压豌豆蛋白分离物（PPI）物理性质的影响，以及由此产生的机械和理化性质变化。使用实验室规模的双螺杆挤压机将含有磷酸钠、尿素、十二烷基硫酸钠和 β-巯基乙醇的混合 PPI（含水量 50% w/w），以及含有所有四种化合物和仅含有去离子水的混合 PPI（对照组）挤压成细丝（直径 ∼ 2.4 mm）。通过质地剖面分析（TPA）得出，使用β-巯基乙醇和所有四种化学品挤出的基质硬度最低，而对照样品的硬度最高。含 β-巯基乙醇的基质的持水能力（WHC）最低。上清液在 λ = 280 和 600 纳米波长处的吸光度也证实了这些结果。我们的研究结果证实了二硫键在质构化 PPI 中的重要性，并表明疏水作用和静电作用在调节挤压 PPI 基质的特性方面起着辅助作用。我们的方法为调节质构化植物蛋白基质的物理性质从而控制其质地开辟了新途径。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.