Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula

PENG Huihui; WANG Sihua; ZHANG Jing; SONG Jialin; YUE Minghui; WNAG Xin; MA Chengye

doi:10.13386/j.issn1002-0306.2021070204

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 188-195. > DOI: 10.13386/j.issn1002-0306.2021070204

PENG Huihui, WANG Sihua, ZHANG Jing, et al. Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula[J]. Science and Technology of Food Industry, 2022, 43(8): 188−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070204.

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Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula

1.
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
2.
Shandong Jianyuan Bioengineering Co., Ltd., Yantai 265400, China

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Received Date: July 18, 2021
Available Online: February 11, 2022

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Abstract

Abstract

Pea protein was used as raw material, the synthetic scoring method based on factor analysis and Box-Behnken response surface method were used to explore the formula optimization of sodium alginate, L-cysteine, and compound phosphate added on the process of textured pea protein. The results of factor analysis showed that the 15 evaluation indexes of textured pea protein products could be divided into five independent common factors, that were texture factor, color factor, adsorption factor, solubility factor and sensory factor, then the comprehensive scores were calculated according to the score of each sample factor multiplied the factor weight. The cumulative contribution rate of the first five eigenvalues was 78.588%. Therefore, factor analysis could be used as an evaluation method of textured protein quality. The response surface method was applied to analyze the added amount of the three additives with the comprehensive score as the target parameter. The optimal formula conditions were as follows: 0.32% sodium alginate, 0.08% L-cysteine and 0.31% compound phosphate. There was an improvement intexturization degree and texture characteristics of the product and the comprehensive scores of the standardized product was 0.92 under these conditions.
- high moisture extrusion,
- pea protein,
- additives,
- factor analysis,
- response surface methodology

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