High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates

Abstract

This study is focused on exploring the effect of twin-screw high-moisture extrusion technology on the physico-chemical properties of β-glucan-soybean protein isolate (SPI-BG) extrudates. Different proportions (0 %, 1 %, 2 %, 3 %, 4 %, 5 %) of oat β-glucan (BG) were added with soybean protein isolate (SPI) to prepare SPI-BG extrudates. Results showed that the addition of a high quantity of β-glucan (BG) decreased the elastic properties of soy protein isolate (SPI) extrudates and then increased. The strengthening of S1-S2-S3 interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was primarily responsible for this trend. Fourier transform infrared (FTIR) spectral analysis was conducted which revealed that BG did not significant affect random coil content of SPI. However, it was observed that α-helix content was increased significantly and the β-sheet content was decreased. An observation was noted in the value of enthalpy (ΔH) change that increased from 115.80 J/g to 159.68 J/g.

Keywords: Functional properties; High moisture extrusion; Plant protein meat; Soybean protein isolate; Structural properties; β-Glucan.