Abstract
This study investigated the effect of pH on fibrous structure formation (protein alignment) during high-moisture extrusion processing of gluten, rice protein, as well as pea protein concentrate, and isolate. The pH of the raw material was shifted to 5 and 7 in water suspension with an acid or base and freeze-dried, after which, conductivity, solubility, water-holding capacity, particle size, and pH were measured. The pH-shifted raw materials were extruded at various temperatures (95–160 °C) and the extrudates were analysed for protein alignment (macro and microstructure), tensile strength, free thiol groups, and cooking properties. In general, all raw materials generated fibrous structure at lower temperatures (115–140 °C) at pH 7 than at pH 5 (135–160 °C). Higher pH and temperature values led to an increased tensile strength and pronounced protein alignment. No such unambiguous link could be observed between the raw material properties and enhanced structure formation. This study showed that the structure formation of the extrudate can be positively influenced by increasing the pH of the raw material, which facilitates the plant protein structuring into appealing meat analogue products.
| Original language | English |
|---|---|
| Article number | 111089 |
| Journal | Food Research International |
| Volume | 156 |
| DOIs | |
| Publication status | Published - 5 Mar 2022 |
| MoE publication type | A1 Journal article-refereed |
Funding
This study was conducted with the governmental grant of VTT Technical Research Centre of Finland. Anni Nisov received an additional grant for finalising the writing of this paper from the Finnish Food and Drink Industries' Federation (ETL).
Keywords
- Disulphide bond formation
- Extrusion
- Fibrous structure
- Meat alternative
- pH shift
- Plant proteins
- Protein alignment