Protein functionality is critical for the texturization process during high moisture extrusion cooking

Authors: RICHTER, JANA - Washington State University; Smith, Brennan; SAUNDERS, STEVEN - Washington State University; Finnie, Sean; GANJYAL, GIRISH - Washington State University

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/29/2024
Publication Date: 4/21/2024
Citation: Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.3c00682.
DOI: https://doi.org/10.1021/acsfoodscitech.3c00682

Interpretive Summary: This study focused on understanding the importance of protein functionality in the texturization of high moisture meat analog (HMMA) products using extrusion processing. The researchers conducted a dual extrusion processing experiment using wheat and pea protein at specific conditions. They analyzed the raw ingredients, as well as the single and dual extruded materials, for hydration properties, disulfide bond content, solubility, and texture. The results indicated that certain protein functionalities play a significant role in protein texturization. However, further research is needed to determine if the differences between single and dual extruded materials are due to the loss of specific protein characteristics or changes in flow behavior. The study also revealed that proteins crosslink through the formation of disulfide bonds during extrusion processing, with wheat protein forming a larger network compared to pea protein.

Technical Abstract: High moisture meat analog (HMMA) products processed by extrusion processing have gained interest over the last few years and a lot of research has been conducted on understanding the mechanism of such products. To address specific gaps in the literature, this study aimed to understand the importance of the protein functionality during texturization by conducting a dual extrusion processing experiment. Wheat and pea protein were extruded at a moisture content of 55% and a screw speed of 400 rpm using a co-rotating twin-screw extruder. Part of the extrudates were freeze dried and extruded a second time. Raw ingredients, as well as dual and single extruded materials were then analyzed for their hydration properties, disulfide bonds content and their solubility in different extractants. Extrudates were also analyzed for their texture. Obtained results suggested that certain protein functionalities are of significance during protein texturization. However, further research is needed to clarify if differences between single and dual extruded material were directly caused by the loss of certain protein characteristics, or if changes in flow behavior due to structural modifications from the first extrusion run negatively influenced the second extrusion run. Besides that, the data provided evidence that proteins significantly crosslink through the formation of disulfide bonds during extrusion processing with the wheat protein spanning a larger network than the pea protein.