Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing

文献类型： 外文期刊

第一作者： Chen, Qiongling

作者： Chen, Qiongling;Zhang, Jinchuang;Zhang, Yujie;Liu, Haodong;Li, Tongqing;Wang, Qiang;Kaplan, David L.

作者机构：

关键词： Pea protein; Fatty acids; Interactions; High-moisture extrusion; Structural changes

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 404 卷

页码：

收录情况： SCI

摘要： To provide a theoretical basis for the quality improvement of plant protein-based meat substitutes with lipids, the interactions between pea protein and fatty acids (stearic, oleic and linoleic acids) and the effect on protein conformational changes during high-moisture extrusion (HME) processing were investigated using a dead-stop operation. The surface hydrophobicity analysis and Fourier transform infrared spectroscopy results revealed that the fatty acids induced the exposure of hydrophobic groups in the pea proteins, weakened hydrogen bonds, affected the aggregation of legumin subunits and promoted the conversion of alpha-helix and beta-sheet structures to beta-turn and random coil during HME processing. In the die, unsaturated fatty acids limited the refolding of protein chains and covalent interactions between proteins. Micromorphology analysis indicated that the coalescence of oleic and linoleic acids in the cooling zone hindered the formation of anisotropic structures while stearic acid promoted the formation of fibrous structures by enhanced disulfide bonds.

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