Hülsebusch Loana, Heyn Timon R, Amft Jonas, Schwarz Karin
Kiel University, Institute of Human Nutrition and Food Science, Division of Food Technology, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
Food Chem. 2025 Apr 1;470:142607. doi: 10.1016/j.foodchem.2024.142607. Epub 2024 Dec 21.
Extrusion processing can improve the functional and nutritional value of plant proteins, making them a sustainable source for various applications. During both low- and high-moisture extrusion, raw materials are subjected to harsh process conditions, leading to lipid and protein oxidation. In general, oxidation products are associated with adverse effects on product properties and human health. The oxidation rates are influenced by a number of factors, including temperature, water, oil content, and protein source, with lipid-protein interactions playing a significant role in oxidation dynamics and measurement accuracy. Higher extrusion temperatures and water content promote oxidation, yet are also necessary for fiber formation. Mild protein oxidation can improve functional properties and digestibility, while extensive oxidation tends to reduce both. Therefore, adjusting extrusion parameters is critical for controlling oxidation. In addition, natural antioxidants may reduce oxidation during extrusion, but their impact on functional properties requires further investigation.
挤压加工可以提高植物蛋白的功能和营养价值，使其成为各种应用的可持续来源。在低水分和高水分挤压过程中，原材料都要承受苛刻的加工条件，从而导致脂质和蛋白质氧化。一般来说，氧化产物会对产品性能和人体健康产生不利影响。氧化速率受多种因素影响，包括温度、水分、含油量和蛋白质来源，其中脂质-蛋白质相互作用在氧化动力学和测量准确性方面起着重要作用。较高的挤压温度和含水量会促进氧化，但对于纤维形成也是必要的。适度的蛋白质氧化可以改善功能特性和消化率，而过度氧化则往往会降低两者。因此，调整挤压参数对于控制氧化至关重要。此外，天然抗氧化剂可能会减少挤压过程中的氧化，但它们对功能特性的影响需要进一步研究。
