Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
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Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. / Wang, Hong; Wang, Ruican; Zhang, Longteng; Zhang, Wei; Bakalis, Serafim; Li, Yan; Lametsch, René.
I: Food Research International, Bind 163, 112286, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
AU - Wang, Hong
AU - Wang, Ruican
AU - Zhang, Longteng
AU - Zhang, Wei
AU - Bakalis, Serafim
AU - Li, Yan
AU - Lametsch, René
N1 - Publisher Copyright: © 2022 Elsevier Ltd
PY - 2023
Y1 - 2023
N2 - Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.
AB - Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.
KW - High-moisture extrusion processing
KW - In vitro protein digestion
KW - Oil/water ratio
KW - Physicochemical properties
KW - SPI extrudates
KW - Texture
U2 - 10.1016/j.foodres.2022.112286
DO - 10.1016/j.foodres.2022.112286
M3 - Journal article
C2 - 36596192
AN - SCOPUS:85145430959
VL - 163
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 112286
ER -
ID: 332695261