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Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Wittek, Patrick 1; Walther, Goeran; Karbstein, Heike P. 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)

Abstract:

Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000136411
Veröffentlicht am 17.08.2021
Originalveröffentlichung
DOI: 10.3390/foods10081700
Scopus
Zitationen: 23
Web of Science
Zitationen: 17
Dimensions
Zitationen: 21
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000136411
Erschienen in Foods
Verlag MDPI
Band 10
Heft 8
Seiten Art.-Nr.: 1700
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Vorab online veröffentlicht am 22.07.2021
Schlagwörter plant protein; extrusion; rheological properties; viscoelasticity; closed cavity rheometer
Nachgewiesen in Dimensions
Scopus
Web of Science
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