Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

Innovative Food Science and Emerging Technologies

Volumn 44, Issue , 2017, Pages 15-20

  Emin, M A ^a   Quevedo, M ^a   Wilhelm, M ^a   Karbstein, H P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Concentrated proteins; Extrusion; Meat analogs; Protein structuring; Reaction behavior

Indexed keywords

EXTRUSION; REACTION RATES;

DECISIVE PROCESS; DEGRADATION REACTION; EXTRUSION PROCESSING; MEAT ANALOG; NOVEL STRUCTURES; PROCESSING CONDITION; REACTION BEHAVIOR; THERMO-MECHANICAL STRESS;

PROTEINS;

EID: 85029586853     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.09.013     Document Type: Article

References (29)

1. Cornec, M., Popineau, Y., Lefebvre, J., Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. 19, 1994, 131–139.
2. Emin, M.A., Hardt, N., van der Goot, A.J., Schuchmann, H.P., Formation of oil droplets in plasticized starch matrix in simple shear flow. Journal of Food Engineering 112:3 (2012), 200–207.
3. Emin, M.A., Schmidt, U., van der Goot, A.J., Schuchmann, H.P., Coalescence of oil droplets in plasticized starch matrix in simple shear flow. Journal of Food Engineering 113:3 (2012), 453–460.
4. Emin, M.A., Schuchmann, H.P., Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix. Journal of Food Engineering 115:1 (2013), 132–143.
5. Emin, M.A., Schuchmann, H.P., Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix. Journal of Food Engineering 116:1 (2013), 118–129.
6. Emin, M.A., Schuchmann, H.P., A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends in Food Science & Technology 60 (2017), 88–95, 10.1016/j.tifs.2016.10.003.
7. Field, J. M., Shewry, P. R., & Miflin, B. J. (1983).
8. Guerrieri, N., Alberti, E., Lavelli, V., Cerletti, P., Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten. Cereal Chemistry 73:3 (1996), 368–374.
9. Guy, R., Extrusion cooking: Technologies and applications (Woodhead publishing series in food science, technology and nutrition). 2001, Woodhead Publishing Ltd.
10. Habeych, E., van der Goot, A.J., Boom, R., In situ compatibilization of starch–zein blends under shear flow. Chemical Engineering Science 64:15 (2009), 3516–3524.
11. Hargreaves, J., Popineau, Y., Cornec, M., Lefebvre, J., Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat. International Journal of Biological Macromolecules 18:1–2 (1996), 69–75.
12. Hayta, M., Schofield, J.D., Dynamic rheological behavior of wheat glutens during heating. Journal of the Science of Food and Agriculture 85:12 (2005), 1992–1998, 10.1002/jsfa.2212.
13. Kokini, J.L., Cocero, A.M., Madeka, H., de Graaf, E., The development of state diagrams for cereal proteins. Trends in Food Science & Technology 5:9 (1994), 281–288.
14. Lagrain, B., Goderis, B., Brijs, K., Delcour, J.A., Molecular basis of processing wheat gluten toward biobased materials. Biomacromolecules 11:3 (2010), 533–541.
15. Lefebvre, J., An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear. Rheologica Acta 45:4 (2006), 525–538.
16. Liu, K., Hsieh, F.-H., Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. Journal of Agricultural and Food Chemistry 56:8 (2008), 2681–2687.
17. Madeka, H., Kokini, J.L., Changes in rheological properties of Gliadin as a function of temperature and moisture: Development of a state diagram. Water in foods, 1994, Elsevier, 241–252.
18. Morel, M.-H., Redl, A., Guilbert, S., Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing. Biomacromolecules 3:3 (2002), 488–497.
19. Ng, T.S.K., McKinley, G.H., Ewoldt, R.H., Large amplitude oscillatory shear flow of gluten dough: A model power-law gel. Journal of Rheology, 55(3), 2011, 627.
20. Onwulata, C.I., Konstance, R.P., Cooke, P.H., Farrell, H.M., Functionality of extrusion—texturized whey proteins. Journal of Dairy Science 86:11 (2003), 3775–3782.
21. Onwulata, C.I., Tunick, M.H., Qi, P.X., Extrusion texturized dairy proteins. Processing and application. Advances in food and nutrition research, 1st ed., Vol. 62, 2011, Elsevier Inc., 173–200.
22. Osen, R., Toelstede, S., Wild, F., Eisner, P., Schweiggert-Weisz, U., High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering 127 (2014), 67–74.
23. Pommet, M., Morel, M.-H., Redl, A., Guilbert, S., Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical changes. Polymer 45:20 (2004), 6853–6860.
24. Queguiner, C., Dumay, E., Salou-Cavalier, C., Cheftel, J.C., Microcoagulation of a whey protein isolate by extrusion cooking at acid pH. Journal of Food Science 57:3 (1992), 610–616.
25. Redl, A., Morel, M.-H., Bonicel, J., Guilbert, S., Vergnes, B., Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions. Rheologica Acta 38:4 (1999), 311–320.
26. Schofield, J.D., Bottomley, R.C., Timms, M.F., Booth, M.R., The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions. Journal of Cereal Science 1:4 (1983), 241–253.
27. Shewry, P.R., Tatham, A.S., Forde, J., Kreis, M., Miflin, B.J., The classification and nomenclature of wheat gluten proteins: A reassessment. Journal of Cereal Science 4:2 (1986), 97–106.
28. Tsiami, A.A., Bot, A., Agterof, W., Rheology of mixtures of glutenin subfractions. Journal of Cereal Science 26:3 (1997), 279–287.
29. Wieser, H., Chemistry of gluten proteins. Food Microbiology 24:2 (2007), 115–119.