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High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Wittek, Patrick; Zeiler, Nicole; Karbstein, Heike P.; Emin, M. Azad

Abstract (englisch):
The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temperatures (>100 °C); a cooling die prevents expansion of the matrix and facilitates the formation of the anisotropic structure. Although there are many studies focusing on this process, the mechanisms behind the structure formation still remain largely unknown. Ongoing discussions are based on two very different hypotheses: structure formation due to alignment and stabilization of proteins at the molecular level vs. structure formation due to morphology development in multiphase systems. The aim of this paper is, therefore, to investigate the mechanism responsible for the formation of anisotropic structures during the high moisture extrusion of plant proteins. A model protein, soy protein isolate, is extruded at high moisture content and the changes in protein–protein interactions and microstructure are investigated. Anisotropic structures are achieved under the given conditions and are influenced by the material temperature (between 124 and 135 °C). ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000131040
Veröffentlicht am 31.03.2021
DOI: 10.3390/foods10010102
Web of Science
Zitationen: 1
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsdatum 06.01.2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000131040
Erschienen in Foods
Verlag MDPI
Band 10
Heft 1
Seiten Art.-Nr.: 102
Bemerkung zur Veröffentlichung This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain
Nachgewiesen in Web of Science
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