Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa).

Autor: González-Galeana C; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Castañeda-Salazar A; School of Chemistry, Autonomous University of Queretaro, 76010, Santiago de Querétaro, Querétaro, Mexico. Electronic address: adofo.castaneda@uaq.mx., Del Cortez-Trejo M; School of Chemistry, Autonomous University of Queretaro, 76010, Santiago de Querétaro, Querétaro, Mexico. Electronic address: mariadelcarmen.cortez@uaq.mx., Gaytán-Martínez M; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Campos-Vega R; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Mendoza S; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico. Electronic address: smendoza@uaq.mx.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 01; Vol. 463 (Pt 1), pp. 141042. Date of Electronic Publication: 2024 Sep 01.
DOI: 10.1016/j.foodchem.2024.141042
Abstrakt: Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50-70 %) and the temperature in the second heating zone of the extruder (110-140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AF:OF:PPI (40:15:45 %) extruded at 60 % moisture and 135 °C showed promising functional properties with WAC and WSI values of 3.2 ± 0.2 g H 2 O/g and 24.89 ± 2.31 %, respectively, and oil absorption capacity (OAC) of 1.3 g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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