High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates

IF 3.5 2区生物学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

ACS Chemical Biology Pub Date : 2024-09-24 DOI:10.1016/j.foodhyd.2024.110676

Yiyu Zang , Shurui Wang , Yixin Gao , Cuixia Sun , Yiguo Zhao , Yiping Cao , Wei Lu , Yin Zhang , Yapeng Fang

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Abstract

Pulse proteins are promising components for plant-based food development, yet their diverse subunit compositions, influenced by source origin, result in variable extrusion properties. This study utilized high moisture extrusion (60% moisture content) to prepare extrudates from four pulse proteins: soy, pea, chickpea and mung bean protein isolates (SPI, PPI, CPI, and MPI, respectively). The texture, structure, and in vitro digestion characteristics of extrudates were examined. The results showed that SPI and PPI were mainly composed of 7S and 11S globulins, while CPI and MPI were mainly composed of 7S globulins, and 11S globulins, respectively. SPI extrudates exhibited significantly lower hardness, chewiness, and transverse and longitudinal fracture stresses, while CPI extrudates exhibited a higher anisotropy index. SPI extrudates with a higher β-sheet content (39.08%) exhibited denser structures. The gastrointestinal digestibility (86.65%) of CPI extrudates was higher than other groups. Correlation analysis showed that 7S/11S ratio was positively correlated with the melt viscosity, while negatively correlated with the anisotropy index and in vitro digestibility. This study highlights the distinct extrusion properties of pulse proteins based on their unique subunit composition. The results provide insights for selecting appropriate protein sources and developing plant-based protein products with tailored textural attributes and desirable digestibility.

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高水分挤压脉冲蛋白质：挤出物的质地、结构和体外消化特性

豆类蛋白质是植物性食品开发中很有前景的成分，但由于其亚基组成受来源影响而各不相同，导致挤压性能也各不相同。本研究利用高水分挤压法（含水量为 60%）制备了四种豆类蛋白的挤压物：大豆、豌豆、鹰嘴豆和绿豆分离蛋白（分别为 SPI、PPI、CPI 和 MPI）。研究了挤出物的质地、结构和体外消化特性。结果表明，SPI 和 PPI 主要由 7S 和 11S 球蛋白组成，而 CPI 和 MPI 分别主要由 7S 球蛋白和 11S 球蛋白组成。SPI 挤压物的硬度、咀嚼性、横向和纵向断裂应力明显较低，而 CPI 挤压物的各向异性指数较高。β-片材含量较高（39.08%）的 SPI 挤压物表现出更致密的结构。CPI 挤压物的胃肠道消化率（86.65%）高于其他组别。相关分析表明，7S/11S 比率与熔体粘度呈正相关，而与各向异性指数和体外消化率呈负相关。这项研究强调了脉冲蛋白质因其独特的亚基组成而具有不同的挤压特性。研究结果为选择合适的蛋白质来源、开发具有定制质构属性和理想消化率的植物性蛋白质产品提供了启示。

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来源期刊

ACS Chemical Biology 生物-生化与分子生物学

CiteScore

7.50

自引率

5.00%

发文量

353

审稿时长

3.3 months

期刊介绍： ACS Chemical Biology provides an international forum for the rapid communication of research that broadly embraces the interface between chemistry and biology. The journal also serves as a forum to facilitate the communication between biologists and chemists that will translate into new research opportunities and discoveries. Results will be published in which molecular reasoning has been used to probe questions through in vitro investigations, cell biological methods, or organismic studies. We welcome mechanistic studies on proteins, nucleic acids, sugars, lipids, and nonbiological polymers. The journal serves a large scientific community, exploring cellular function from both chemical and biological perspectives. It is understood that submitted work is based upon original results and has not been published previously.