Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion

Yan Ji; Zhaojun Wang; Qian Deng; Jie Chen; Zhiyong He; Maomao Zeng; Fang Qin; Hongyang Pan

doi:10.3390/foods12050912

Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion

Foods. 2023 Feb 21;12(5):912. doi: 10.3390/foods12050912.

Authors

Yan Ji¹, Zhaojun Wang¹, Qian Deng¹, Jie Chen¹, Zhiyong He¹, Maomao Zeng¹, Fang Qin², Hongyang Pan²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Abstract

This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and HSPI with different ratios. HSPI primarily consisted of small molecular weight peptides measured with size exclusion chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The elastic modulus of SP-WG blends decreased with increased HSPI contents through the closed cavity rheometer. Adding HSPI at low concentrations (≤30 wt% of SP) enhanced a fibrous appearance and higher mechanical anisotropy while adding more HSPI resulted in a compact and brittle structure and tended to be isotropic. It can be concluded that the partial addition of HSPI as a plasticizer can promote the formation of a fibrous structure with enhanced mechanical anisotropy.

Keywords: high moisture extrusion; hydrolyzed soy protein isolate; plasticizer; rheological properties; texture properties.

Abstract

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