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. 2024 Jul 9;13(14):2168.
doi: 10.3390/foods13142168.

Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion

Jordan Pennells  1 , Louise Trigona  1   2 , Hetvi Patel  1   3 , Danyang Ying  1
Affiliations

Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion

Jordan Pennells et al. Foods. .

Abstract

This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to modulate the extent of protein denaturation and assess their effects on RVA pasting behavior, water absorption capacity (WAC), and color attributes. The results indicate that the pretreatment temperature significantly influenced the proteins' functional properties, with an optimal temperature of 120 °C enhancing pasting properties and maintaining WAC, while a higher pretreatment temperature of 160 °C led to diminished ingredient functionality. Different protein sources exhibited distinct responses to heat pretreatment. The subsequent extrusion processing revealed significant changes in extrudate density and color, with increased density and darkness observed at higher pretreatment temperatures. This research provides insights into the interplay between protein sources, pretreatment conditions, and extrusion outcomes, highlighting the importance of controlled protein denaturation for developing high-quality, plant-based meat analogues. The findings have broad implications for the optimization of meat analogue manufacturing, with the aim of enhancing the sensory experience and sustainability of plant-based foods.

Keywords: ingredient functionality; plant-based meat; protein denaturation; texturized vegetable protein; twin-screw extrusion.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Impact of heat pretreatment temperature on the RVA pasting profile of (a) soy, (b) chickpea, and (c) pea protein ingredients.
Figure 2
Figure 2
Impact of heat pretreatment temperature on water absorption capacity in soy, pea, and chickpea protein ingredients.
Figure 3
Figure 3
Impact of heat pretreatment temperature on particle size distribution of soy, pea, and chickpea protein ingredients.
Figure 4
Figure 4
Impact of heat pretreatment temperature on the color values of soy, pea, and chickpea protein ingredients.
Figure 5
Figure 5
Visual appearance of soy, pea, and chickpea TVP extrudates after various pretreatment conditions.
Figure 6
Figure 6
Impact of pretreatment temperature on the color values of soy, pea, and chickpea extrudates.
Figure 7
Figure 7
Impact of heat pretreatment temperature on the density (a) and porosity (b) of soy, pea, and chickpea extrudates.
Figure 8
Figure 8
Impact of heat pretreatment temperature on water-holding capacity of soy, pea, and chickpea extrudate pieces and ground extrudate.
Figure 9
Figure 9
Texture profile analysis, including hardness (a), springiness (b), and chewiness (c) of soy, pea, and chickpea extrudates.
Figure 10
Figure 10
PLS model coefficients for ingredient properties to predict extrudate hardness.
See this image and copyright information in PMC

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