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. 2023 Dec 12;15(24):4686.
doi: 10.3390/polym15244686.

The Potential of Soluble Proteins in High-Moisture Soy Protein-Gluten Extrudates Preparation

Meng Ning  1 , Yan Ji  2 , Jinchuang Zhang  3 , Hongyang Pan  2   4 , Jie Chen  2
Affiliations

The Potential of Soluble Proteins in High-Moisture Soy Protein-Gluten Extrudates Preparation

Meng Ning et al. Polymers (Basel). .

Abstract

In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslinking agents, causing early crosslink formation and decreased polymer chain mobility. These structural variations directly influenced the tensile properties of the extrudates, with CP displaying the highest anisotropic index. Moreover, the presence of soluble proteins impacts the permeability of the extrudates. These insights shed light on how soluble proteins can be used to modify the properties of SPI-WG blends, making them suitable for meat analogue production.

Keywords: SPI-WG blends; anisotropic index; high-moisture extrusion; permeability; rheological properties; soluble proteins.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Solubility of selected proteins (collagen peptide (CP), hydrolyzed soy protein isolate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP). Different letters (a, b, c, d, e) express the significant differences (p < 0.05).
Figure 2
Figure 2
Non−-reduced (A) and reduced pattern (B) SDS−-PAGE profiles of selected proteins (collagen peptide (CP), hydrolyzed soy protein isolate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP)); (C): size exclusion HPLC profiles of selected proteins. The number indicated the retention time of the peak.
Figure 3
Figure 3
Storage modulus (G′), and loss angle (Tanδ) of SPI-WG blends with varied soluble proteins during heating at 40–140 °C (A,C) and cooling at 140–70 °C (B,D).
Figure 4
Figure 4
Time sweep measurements (80% strain, 10 Hz frequency) for SPI-WG blends with collagen peptide (CP), hydrolyzed soy protein isolate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP) at various temperatures: (A) 100 °C, (B) 110 °C, (C) 120 °C, (D) 130 °C, and (E) 140 °C.
Figure 5
Figure 5
Macrostructure of extruded 45 wt% SPI-WG blends without (E-Control) and with soluble proteins (collagen peptide (E-CP), hydrolyzed soy protein isolate (E-HSPI), whey protein isolate (E-WPI), sodium caseinate (E-SC), and egg white protein (EWP)).
Figure 6
Figure 6
CLSM images of SPI-WG extrudates without (E-Control) and with soluble proteins (collagen peptide (E-CP), hydrolyzed soy protein isolate (E-HSPI), whey protein isolate (E-WPI), sodium caseinate (E-SC), and egg white protein (EWP)).
Figure 7
Figure 7
The bulk density of SPI-WG extrudate with varied soluble proteins (collagen peptide (E-CP), hydrolyzed soy protein isolate (E-HSPI), whey protein isolate (E-WPI), sodium caseinate (E-SC), and egg white protein (EWP)). Different letters (a, b, c, d, e) express the significant differences (p < 0.05).
Figure 8
Figure 8
Tensile properties of SPI-WG extrudates deformed in parallel (black square) and perpendicular (white square) directions: (A) fracture stress, (B) fracture stress with without (E-Control) and with soluble proteins (collagen peptide (E-CP), hydrolyzed soy protein isolate (E-HSPI), whey protein isolate (E-WPI), sodium caseinate (E-SC), and egg white protein (EWP)). The ratio between the average of the parallel and perpendicular directions is a measure of anisotropy (AI, red triangles). The dashed lines guide the eye.
Figure 9
Figure 9
The distribution map (A) and permeability (B) of 0.5% cochineal red pigment into SPI-WG extrudates. Different letters (a, b, c) express the significant differences (p < 0.05).
See this image and copyright information in PMC

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