Effects of extrusion and enzyme co-extrusion on structure of pea protein

Konferenz: BIBE 2019 - The Third International Conference on Biological Information and Biomedical Engineering
20.06.2019 - 22.06.2019 in Hangzhou, China

Tagungsband: BIBE 2019

Seiten: 6Sprache: EnglischTyp: PDF

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Wang, Meng; Li, Lui; Sheng, Guihua; Sun, Wanting; Wang, Sai; Chen, Xuanhong; Dong, Leichao; Zhou, Quancheng (Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China & Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, China)

The aim of this paper was to explore the effect of extrusion and enzyme co-extrusion on the structure of pea protein. Pea protein was pretreated with extrusion and enzyme co-extrusion. The effect of pretreatment of extrusion and enzyme co-extrusion on pea protein was further studied by measuring the microstructure, disulfide bonds content, protein secondary structure, functional groups and amino acid composition of the optimal substrate. The results showed that the extrusion and enzyme co-extrusion could cause significant change to the microstructure of pea protein, reduce the content of disulfide bonds, cause change to the content of secondary structure and the composition of amino acids, but no change to the functional groups.