Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes. (August 2021)

• Record Type: Journal Article
• Authors: Chen, Qiongling; Zhang, Jinchuang; Zhang, Yujie; Meng, Shi; Wang, Qiang
• Is Part Of: Food hydrocolloids. Volume 117(2021)
• Publication Date: 2021-08
• Subjects: Rheological properties -- Pea protein -- Amylose/amylopectin mixtures -- High-moisture extrusion -- Extrudate quality; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.106732
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The interactions between the protein and starch molecules should play an important role in preparing the pea protein-based meat substitutes with rich meat-like fibrous structure. In this study, the pea protein isolate (PPI) was firstly mixed with the amylose/amylopectin (0:1, 1:2, 1:1, 2:1, 1:0) mixtures at the ratio of 9:1 and then extruded under high moisture condition (58%, w/w). The effects of the rheological properties of PPI-amylose/amylopectin mixtures on the system response parameters (die pressure, torque, and specific mechanical energy) and the final product qualities (the color, texture properties, in vitro digestibility, macro- and micro-structure) were investigated. Results showed that the amylopectin could decrease the apparent viscosity, storage modulus and loss modulus of PPI dispersion. The addition of amylopectin promoted the formation of protein anisotropic structure and improved the fibrous degree of the extrudates. On the other hand, the amylose had no significant effect on the apparent viscosity of PPI dispersion and could not contribute to the protein fibrous structure formation. Furthermore, both the amylose and amylopectin could significantly reduce the die pressure and torque during the high-moisture extrusion processing, which further decreased the color difference ( ΔE ), hardness, springiness, and chewiness of the extrudates. Overall, it suggested that the amylose/amylopectin mixture with the ratio of 0:1 was advantageous for preparing the pea protein-based meat substitutes with rich fibrous structure. Graphical abstract: Image 1 Highlights: Rheological property of pea protein was regulated by amylose/amylopectin ratios. The amylopectin could promote the anisotropic structure formation of pea protein. Both the amylopectin and amylose could reduce the SME during extrusion processing. Digestibility of pea protein extrudate was affected by amylose/amylopectin ratios.