Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Hong Wang; Ruican Wang; Longteng Zhang; Wei Zhang; Serafim Bakalis; Yan Li; René Lametsch

doi:10.1016/j.foodres.2022.112286

Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Food Res Int. 2023 Jan:163:112286. doi: 10.1016/j.foodres.2022.112286. Epub 2022 Dec 5.

Authors

Hong Wang¹, Ruican Wang², Longteng Zhang³, Wei Zhang⁴, Serafim Bakalis¹, Yan Li⁵, René Lametsch⁶

Affiliations

¹ Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
² Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address: rcwang@nankai.edu.cn.
³ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
⁴ DeePro Technology Co., Ltd, Beijing 101200, China; Center for Sustainable Protein, Beijing 101200, China.
⁵ Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: liyan@th.btbu.edu.cn.
⁶ Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark. Electronic address: rla@food.ku.dk.

PMID: 36596192
DOI: 10.1016/j.foodres.2022.112286

Abstract

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.

Keywords: High-moisture extrusion processing; In vitro protein digestion; Oil/water ratio; Physicochemical properties; SPI extrudates; Texture.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Carbohydrates*
Emulsions
Solubility
Soybean Proteins* / chemistry

Substances

Emulsions
Carbohydrates
Soybean Proteins