Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Research output: Contribution to journalJournal articlepeer-review

Standard

Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. / Wang, Hong; Wang, Ruican; Zhang, Longteng; Zhang, Wei; Bakalis, Serafim; Li, Yan; Lametsch, René.

In: Food Research International, Vol. 163, 112286, 2023.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Wang, H, Wang, R, Zhang, L, Zhang, W, Bakalis, S, Li, Y & Lametsch, R 2023, 'Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio', Food Research International, vol. 163, 112286. https://doi.org/10.1016/j.foodres.2022.112286

APA

Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, S., Li, Y., & Lametsch, R. (2023). Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. Food Research International, 163, [112286]. https://doi.org/10.1016/j.foodres.2022.112286

Vancouver

Wang H, Wang R, Zhang L, Zhang W, Bakalis S, Li Y et al. Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. Food Research International. 2023;163. 112286. https://doi.org/10.1016/j.foodres.2022.112286

Author

Wang, Hong ; Wang, Ruican ; Zhang, Longteng ; Zhang, Wei ; Bakalis, Serafim ; Li, Yan ; Lametsch, René. / Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. In: Food Research International. 2023 ; Vol. 163.

Bibtex

@article{a9a85c00a67d407897b7216488879a9d,
title = "Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio",
abstract = "Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.",
keywords = "High-moisture extrusion processing, In vitro protein digestion, Oil/water ratio, Physicochemical properties, SPI extrudates, Texture",
author = "Hong Wang and Ruican Wang and Longteng Zhang and Wei Zhang and Serafim Bakalis and Yan Li and Ren{\'e} Lametsch",
note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2023",
doi = "10.1016/j.foodres.2022.112286",
language = "English",
volume = "163",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

AU - Wang, Hong

AU - Wang, Ruican

AU - Zhang, Longteng

AU - Zhang, Wei

AU - Bakalis, Serafim

AU - Li, Yan

AU - Lametsch, René

N1 - Publisher Copyright: © 2022 Elsevier Ltd

PY - 2023

Y1 - 2023

N2 - Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.

AB - Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.

KW - High-moisture extrusion processing

KW - In vitro protein digestion

KW - Oil/water ratio

KW - Physicochemical properties

KW - SPI extrudates

KW - Texture

U2 - 10.1016/j.foodres.2022.112286

DO - 10.1016/j.foodres.2022.112286

M3 - Journal article

C2 - 36596192

AN - SCOPUS:85145430959

VL - 163

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 112286

ER -

ID: 332695261