Extrusion texturization of air-classified pea protein

• Published in: Journal of food science Vol. 64; no. 3; pp. 509 - 513
• Main Authors: Wang, N, Bhirud, P.R, Tyler, R.T
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; bulk density; digestible protein; extruded foods; extrusion; Food engineering; Food industries; food processing quality; Food science; functionality; Fundamental and applied biological sciences. Psychology; General aspects; lysine; nutritive value; pea protein; peas; plant protein; Proteins; Temperature; textured proteins; texturization; Vegetables; velocity; water content; water holding capacity; Bulk density; Texturation; Field pea; Nutritive value; Pisum arvense; Experimental study; PROXIMATE COMPOSITION; Physical properties; Grain legume; Leguminosae; Lysine; Experimental design; Dicotyledones; Angiospermae; Plant protein; Extrusion; Spermatophyta; Processing parameter; Technological properties; Water holding capacity; Comparative study; Air classification; Thermomechanical treatment; Digestibility
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15073.x

Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.