Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales. Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; Department of Food Science and Technology, Ohio State University. 2015 Fyffe Road, Columbus, OH 43210, United States of America.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States of America; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States of America.
Int J Biol Macromol. 2024 Nov;281(Pt 2):135960. doi: 10.1016/j.ijbiomac.2024.135960. Epub 2024 Sep 30.
High moisture extrusion allows the production of plant protein-based products, including meat analogues. Building upon our previous findings showing that zein mixed with rice starch provides the necessary textural properties to formulations, different pea protein-based formulations with varying amounts of zein and rice starch or wheat gluten (as control) were produced using high moisture extrusion and the rheological, textural, and microstructural characteristics were evaluated and associated with the secondary structure of proteins. Samples containing wheat gluten presented desirable rheological and mechanical properties in terms of texturization, which was evidenced by the generation of a layered and three-dimensional viscoelastic network. The addition of rice starch to zein significantly increased the viscoelasticity of the samples due to enhanced development of non-covalent interactions that led to higher and more stable β-sheets content and to the formation of a fibrous and layered microstructure and a 3D network nearly like those obtained with gluten. The sole replacement of pea protein by zein was not enough to develop these desired characteristics, demonstrating the importance of the non-covalent interactions between rice starch and zein for the generation of these properties. Overall, zein and rice starch improved texturization of pea protein-based gluten-free analogues made by high moisture extrusion.
高水分挤压允许生产植物蛋白基产品，包括肉类仿制品。基于我们之前的研究结果表明，玉米醇溶蛋白与大米淀粉混合提供了配方所需的质地特性，使用高水分挤压生产了不同含量的玉米醇溶蛋白和大米淀粉或小麦面筋（作为对照）的豌豆蛋白基配方，并评估了其流变学、质地和微观结构特性，并与蛋白质的二级结构相关联。含有小麦面筋的样品在质构方面表现出理想的流变学和机械性能，这是由层状和三维黏弹性网络的形成证明的。由于增强了非共价相互作用的发展，玉米醇溶蛋白中添加大米淀粉显著增加了样品的黏弹性，导致更高和更稳定的β-折叠含量的形成，以及纤维状和层状微观结构的形成和 3D 网络的形成，几乎与面筋获得的相同。仅用玉米醇溶蛋白替代豌豆蛋白不足以开发这些理想的特性，这表明大米淀粉和玉米醇溶蛋白之间的非共价相互作用对于产生这些特性非常重要。总体而言，玉米醇溶蛋白和大米淀粉提高了高水分挤压生产的豌豆蛋白基无麸质仿制品的质构化。
