Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Autores
Rolandelli, Guido; Ozturk, Oguz K.; Velasquez Giraldo, Ana Maria; Hamaker, Bruce R.; Campanella, Osvaldo Hector
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
High moisture extrusion allows the generation of different plant protein-based products, including meat analogues. Building upon our previous findings showing that zein when mixed with rice starch can provide the necessary textural properties to formulations, different pea protein-based formulations with varying amounts of zein and rice starch or wheat gluten were produced using high moisture extrusion and the rheological, textural, and microstructural characteristics were evaluated and associated with the secondary structure of proteins. Samples containing wheat gluten presented desirable rheological and mechanical properties in terms of texturization, which was evidenced by the generation of a layered and three-dimensional viscoelastic network. The addition of rice starch to zein significantly increased the viscoelasticity of the samples due to enhanced development of non-covalent interactions that led to higher and more stable β-sheets content and to the formation of a fibrous and layered microstructure and a 3D network nearly like those obtained with gluten. The sole replacement of pea protein by zein was not enough to develop these desired characteristics, demonstrating the importance of the non-covalent interactions between rice starch and zein for the generation of these properties. Overall, zein and rice starch improved texturization of pea protein-based gluten-free analogues made by high moisture extrusion.
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Ozturk, Oguz K.. Ohio State University; Estados Unidos
Fil: Velasquez Giraldo, Ana Maria. Ohio State University; Estados Unidos
Fil: Hamaker, Bruce R.. Purdue University; Estados Unidos
Fil: Campanella, Osvaldo Hector. Ohio State University; Estados Unidos
Materia
PLANT-PROTEIN BASED ANALOGUES
GLUTEN-FREE
ZEIN
PEA PROTEIN
RICE STARCH
HIGH-MOISTURE EXTRUSION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257896
Acceder
id CONICETDig_0edabe30ce25956ec8d5308eb670e132
oai_identifier_str oai:ri.conicet.gov.ar:11336/257896
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starchRolandelli, GuidoOzturk, Oguz K.Velasquez Giraldo, Ana MariaHamaker, Bruce R.Campanella, Osvaldo HectorPLANT-PROTEIN BASED ANALOGUESGLUTEN-FREEZEINPEA PROTEINRICE STARCHHIGH-MOISTURE EXTRUSIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2High moisture extrusion allows the generation of different plant protein-based products, including meat analogues. Building upon our previous findings showing that zein when mixed with rice starch can provide the necessary textural properties to formulations, different pea protein-based formulations with varying amounts of zein and rice starch or wheat gluten were produced using high moisture extrusion and the rheological, textural, and microstructural characteristics were evaluated and associated with the secondary structure of proteins. Samples containing wheat gluten presented desirable rheological and mechanical properties in terms of texturization, which was evidenced by the generation of a layered and three-dimensional viscoelastic network. The addition of rice starch to zein significantly increased the viscoelasticity of the samples due to enhanced development of non-covalent interactions that led to higher and more stable β-sheets content and to the formation of a fibrous and layered microstructure and a 3D network nearly like those obtained with gluten. The sole replacement of pea protein by zein was not enough to develop these desired characteristics, demonstrating the importance of the non-covalent interactions between rice starch and zein for the generation of these properties. Overall, zein and rice starch improved texturization of pea protein-based gluten-free analogues made by high moisture extrusion.Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Ozturk, Oguz K.. Ohio State University; Estados UnidosFil: Velasquez Giraldo, Ana Maria. Ohio State University; Estados UnidosFil: Hamaker, Bruce R.. Purdue University; Estados UnidosFil: Campanella, Osvaldo Hector. Ohio State University; Estados UnidosElsevier Science2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257896Rolandelli, Guido; Ozturk, Oguz K.; Velasquez Giraldo, Ana Maria; Hamaker, Bruce R.; Campanella, Osvaldo Hector; Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch; Elsevier Science; International Journal of Biological Macromolecules; 281; 9-2024; 1-330141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0141813024067692info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2024.135960info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:45:04Zoai:ri.conicet.gov.ar:11336/257896instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:45:04.821CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
title Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
spellingShingle Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
Rolandelli, Guido
PLANT-PROTEIN BASED ANALOGUES
GLUTEN-FREE
ZEIN
PEA PROTEIN
RICE STARCH
HIGH-MOISTURE EXTRUSION
title_short Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
title_full Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
title_fullStr Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
title_full_unstemmed Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
title_sort Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
dc.creator.none.fl_str_mv Rolandelli, Guido
Ozturk, Oguz K.
Velasquez Giraldo, Ana Maria
Hamaker, Bruce R.
Campanella, Osvaldo Hector
author Rolandelli, Guido
author_facet Rolandelli, Guido
Ozturk, Oguz K.
Velasquez Giraldo, Ana Maria
Hamaker, Bruce R.
Campanella, Osvaldo Hector
author_role author
author2 Ozturk, Oguz K.
Velasquez Giraldo, Ana Maria
Hamaker, Bruce R.
Campanella, Osvaldo Hector
author2_role author
author
author
author
dc.subject.none.fl_str_mv PLANT-PROTEIN BASED ANALOGUES
GLUTEN-FREE
ZEIN
PEA PROTEIN
RICE STARCH
HIGH-MOISTURE EXTRUSION
topic PLANT-PROTEIN BASED ANALOGUES
GLUTEN-FREE
ZEIN
PEA PROTEIN
RICE STARCH
HIGH-MOISTURE EXTRUSION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv High moisture extrusion allows the generation of different plant protein-based products, including meat analogues. Building upon our previous findings showing that zein when mixed with rice starch can provide the necessary textural properties to formulations, different pea protein-based formulations with varying amounts of zein and rice starch or wheat gluten were produced using high moisture extrusion and the rheological, textural, and microstructural characteristics were evaluated and associated with the secondary structure of proteins. Samples containing wheat gluten presented desirable rheological and mechanical properties in terms of texturization, which was evidenced by the generation of a layered and three-dimensional viscoelastic network. The addition of rice starch to zein significantly increased the viscoelasticity of the samples due to enhanced development of non-covalent interactions that led to higher and more stable β-sheets content and to the formation of a fibrous and layered microstructure and a 3D network nearly like those obtained with gluten. The sole replacement of pea protein by zein was not enough to develop these desired characteristics, demonstrating the importance of the non-covalent interactions between rice starch and zein for the generation of these properties. Overall, zein and rice starch improved texturization of pea protein-based gluten-free analogues made by high moisture extrusion.
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Ozturk, Oguz K.. Ohio State University; Estados Unidos
Fil: Velasquez Giraldo, Ana Maria. Ohio State University; Estados Unidos
Fil: Hamaker, Bruce R.. Purdue University; Estados Unidos
Fil: Campanella, Osvaldo Hector. Ohio State University; Estados Unidos
description High moisture extrusion allows the generation of different plant protein-based products, including meat analogues. Building upon our previous findings showing that zein when mixed with rice starch can provide the necessary textural properties to formulations, different pea protein-based formulations with varying amounts of zein and rice starch or wheat gluten were produced using high moisture extrusion and the rheological, textural, and microstructural characteristics were evaluated and associated with the secondary structure of proteins. Samples containing wheat gluten presented desirable rheological and mechanical properties in terms of texturization, which was evidenced by the generation of a layered and three-dimensional viscoelastic network. The addition of rice starch to zein significantly increased the viscoelasticity of the samples due to enhanced development of non-covalent interactions that led to higher and more stable β-sheets content and to the formation of a fibrous and layered microstructure and a 3D network nearly like those obtained with gluten. The sole replacement of pea protein by zein was not enough to develop these desired characteristics, demonstrating the importance of the non-covalent interactions between rice starch and zein for the generation of these properties. Overall, zein and rice starch improved texturization of pea protein-based gluten-free analogues made by high moisture extrusion.
publishDate 2024
dc.date.none.fl_str_mv 2024-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257896
Rolandelli, Guido; Ozturk, Oguz K.; Velasquez Giraldo, Ana Maria; Hamaker, Bruce R.; Campanella, Osvaldo Hector; Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch; Elsevier Science; International Journal of Biological Macromolecules; 281; 9-2024; 1-33
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257896
identifier_str_mv Rolandelli, Guido; Ozturk, Oguz K.; Velasquez Giraldo, Ana Maria; Hamaker, Bruce R.; Campanella, Osvaldo Hector; Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch; Elsevier Science; International Journal of Biological Macromolecules; 281; 9-2024; 1-33
0141-8130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0141813024067692
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2024.135960
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082961539072000
score 13.22299

Publicaciones similares