High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

• DOI: 10.1016/j.lwt.2022.113561
• Publication Date: 2022-05-20T21:59:59Z
• Authors: Xin Zhang; Yu Zhao; Tianyi Zhang; Yan Zhang; Lianzhou Jiang; Xiaonan Sui
• Keywords: Die swell; Elongation

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends was conducted to investigate the potential use this mixture in production meat analogs. Extrusion samples collected at different zones from extruder barrel extrudates were analyzed determine their texture, microstructure, solubility, secondary structure, mode disulfide bonds present molecular structure. Results obtained study indicate that a blend SPC-WG 50/50 resulted best fibrous structures. In comparison, prepared by either SPC or WG did not contain any clear Additionally, hydrogen play major role over extrusion, with transformation intramolecular intermolecular mode. The analysis structure shows α-helix β-sheet maintenance an ideal balance are crucial for formation fiber extrudate ratio presented very good rehydration characteristics when immersed water 60 °C 40 min, due promoting