Structural characteristics of high-moisture extrudates with oil-in-water emulsions
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Structural characteristics of high-moisture extrudates with oil-in-water emulsions. / Wang, Hong; Zhang, Longteng; Czaja, Tomasz Pawel; Bakalis, Serafim; Zhang, Wei; Lametsch, René.
I: Food Research International, Bind 158, 111554, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Structural characteristics of high-moisture extrudates with oil-in-water emulsions
AU - Wang, Hong
AU - Zhang, Longteng
AU - Czaja, Tomasz Pawel
AU - Bakalis, Serafim
AU - Zhang, Wei
AU - Lametsch, René
N1 - Publisher Copyright: © 2022 Elsevier Ltd
PY - 2022
Y1 - 2022
N2 - There is an increasing demand to produce high-quality plant-based meat analogs rich in tenderness and juiciness, presenting a significant challenge in creating oil-containing fibrous structures. A novel oil addition approach was developed by adding oil-in-water (O/W) emulsion during high-moisture extrusion processing. The current study investigated the effect of oil content using O/W emulsion on high-moisture extrudates prepared from soy protein isolate (SPI) and wheat gluten (WG) (SPI-WG). The oil content in fibrous SPI-WG extrudate could be up to 8.0% using O/W emulsion, whereas only 4.0% was possible by direct oil addition. O/W emulsion addition significantly decreased the extrusion response parameters of die pressure and specific mechanical energy. Confocal laser scanning microscopy indicated that oil was distributed to small droplets (0.5–15.0 μm) within the protein matrix in SPI-WG extrudates. Oil-free SPI-WG extrudate presented a close-meshed protein network. In contrast, higher oil contents led to more porous structures in SPI-WG extrudates with 3.0–8.0% oil. O/W emulsion addition reduced the rubber-like texture and rheological properties of SPI-WG extrudates, which improved the textural attributes (e.g., chewiness), making them similar to those of cooked chicken breast. In addition, the mobility of water and oil protons increased with increasing oil contents in SPI-WG extrudates, indicating the water and oil binding properties were reduced. Overall, this study demonstrated the potential of using O/W emulsions to promote fibrous structures of high-moisture extrudates.
AB - There is an increasing demand to produce high-quality plant-based meat analogs rich in tenderness and juiciness, presenting a significant challenge in creating oil-containing fibrous structures. A novel oil addition approach was developed by adding oil-in-water (O/W) emulsion during high-moisture extrusion processing. The current study investigated the effect of oil content using O/W emulsion on high-moisture extrudates prepared from soy protein isolate (SPI) and wheat gluten (WG) (SPI-WG). The oil content in fibrous SPI-WG extrudate could be up to 8.0% using O/W emulsion, whereas only 4.0% was possible by direct oil addition. O/W emulsion addition significantly decreased the extrusion response parameters of die pressure and specific mechanical energy. Confocal laser scanning microscopy indicated that oil was distributed to small droplets (0.5–15.0 μm) within the protein matrix in SPI-WG extrudates. Oil-free SPI-WG extrudate presented a close-meshed protein network. In contrast, higher oil contents led to more porous structures in SPI-WG extrudates with 3.0–8.0% oil. O/W emulsion addition reduced the rubber-like texture and rheological properties of SPI-WG extrudates, which improved the textural attributes (e.g., chewiness), making them similar to those of cooked chicken breast. In addition, the mobility of water and oil protons increased with increasing oil contents in SPI-WG extrudates, indicating the water and oil binding properties were reduced. Overall, this study demonstrated the potential of using O/W emulsions to promote fibrous structures of high-moisture extrudates.
KW - Fibrous structure
KW - High-moisture extrusion
KW - Oil content
KW - Oil-in-water (O/W) emulsion
KW - Rheological properties
KW - Soy protein isolate-wheat gluten (SPI-WG) extrudates
KW - Texture
KW - Water and oil distribution
U2 - 10.1016/j.foodres.2022.111554
DO - 10.1016/j.foodres.2022.111554
M3 - Journal article
C2 - 35840247
AN - SCOPUS:85132924703
VL - 158
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 111554
ER -
ID: 312639493