Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein

ZHANG Junjie; ZHENG Jiachen; XIE Yitong; LUO Wenjiang; ZHANG Yuan; HE Xi; LIU Danyi; HAN Jianchun

doi:10.13386/j.issn1002-0306.2022020139

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 130-136. > DOI: 10.13386/j.issn1002-0306.2022020139

ZHANG Junjie, ZHENG Jiachen, XIE Yitong, et al. Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein[J]. Science and Technology of Food Industry, 2022, 43(20): 130−136. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020139.

Citation:

PDF (3102 KB)

Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein

1.
Collage of Food Science, Northeast Agricultural University, Harbin 150030, China
2.
Harbin Kudou Food Technology Co., Ltd., Harbin 150028, China
3.
Beijing Yinxing Tongda Technology Development Co., Ltd., Beijing 100088, China
4.
Heilongjiang Green Food Research Institute, Harbin 150028, China

More Information

Received Date: February 17, 2022
Available Online: August 03, 2022

Graphical Abstract

Abstract

Abstract

In this paper, mung bean protein was prepared by high moisture extrusion technology at different extrusion temperatures. The structure of the protein was analyzed by Fourier transform infrared spectroscopy, internal fluorescence spectroscopy, SDS-PAGE gel electrophoresis, and scanning electron microscopy. The results showed that the content of ionic bond, hydrophobic interaction, and disulfide bond increased first and then decreased, and the content of free thiol decreased first and then increased, after high-moisture extrusion. The content of β-sheet in the secondary structure of protein decreased significantly (P<0.05), and the content of α-helix and β-turn increased significantly (P<0.05). The endogenous fluorescence spectra showed that the maximum emission wavelength of protein showed redshift at 130 and 140 ℃, while the maximum emission wavelength of protein did not change significantly at 150 and 160 ℃. The fiber structure of mung bean protein was observed by scanning electron microscope. In conclusion, the structure of mung bean protein after high moisture extrusion treatment would change, and extrusion temperature would have a significant effect on the high-moisture extrusion textured products of mung bean protein.
- high-moisture extrusion,
- extrusion temperature,
- mung bean protein,
- structure

FullText(HTML)

References (37)

References

[1]	MAEVE H, MARIA H, ANNE M, et al. Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium[J]. Foods,2017,6(7):53−53. doi: 10.3390/foods6070053
[2]	ALAM M S, KAUR J, KHAIRA H, et al. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review[J]. Critical Reviews in Food Science and Nutrition,2015,56(3):445−473.
[3]	MAUNG T T, GU B Y, KIM M H, et al. Fermentation of texturized vegetable proteins extruded at different moisture contents: Effect on physicochemical, structural, and microbial properties[J]. Food Science and Biotechnology,2020,29(7):897−907. doi: 10.1007/s10068-020-00737-3
[4]	ZHONG K, LIN W J, WANG Q, et al. Extraction and radicals scavenging activity of polysaccharides with microwave extraction from mung bean hulls[J]. International Journal of Biological Macromolecules,2012,51(4):612−617. doi: 10.1016/j.ijbiomac.2012.06.032
[5]	柳芬芳, 李迎秋. 绿豆蛋白提取工艺的响应面法优化[J]. 轻工学报,2020,35(2):7−16. [LIU F F, LI Y Q. Optimization of protein extraction from mung bean using response surface methodology[J]. Journal of Light Industry,2020,35(2):7−16. doi: 10.12187/2020.02.002
[6]	BRISHTI F H, ZAREI M, MUHAMMAD S, et al. Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein[J]. International Food Research Journal,2017,24(4):1595−1605.
[7]	GUPTA N, SRIVASTAVA N, BHAGYAWANT S S. Vicilin—A major storage protein of mung bean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity[J]. PloS One,2018,13(2):e0191265. doi: 10.1371/journal.pone.0191265
[8]	ZHONG Z F, XIONG Y L. Thermosonication-induced structural changes and solution properties of mung bean protein[J]. Ultrasonics Sonochemistry,2019,62:104908.
[9]	乔宁, 张坤生, 任云霞. 绿豆蛋白对熟制速冻水饺品质的影响[J]. 食品工业科技,2014,35(2):87−91. [QIAO N, ZHANG K S, REN Y X. Effect of mung bean protein on the quality of cooked frozen dumplings[J]. Science and Technology of Food Industry,2014,35(2):87−91. doi: 10.13386/j.issn1002-0306.2014.02.074
[10]	HOSSAIN B F, CHAY S Y, MUHAMMAD K, et al. Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion[J]. Food Chemistry,2021,344:128643. doi: 10.1016/j.foodchem.2020.128643
[11]	PIETSCH V L, BÜHLER J M, KARBSTEIN H P, et al. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties[J]. Journal of Food Engineering,2019,251(JUN.):11−18.
[12]	CHEN Q L, ZHANG J C, ZHANG Y J, et al. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes[J]. Food Hydrocolloids,2021,117(3):106732.
[13]	PIETSCH V L, WERNER R, KARBSTEIN H P, et al. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics[J]. Journal of Food Engineering,2019,259:3−11. doi: 10.1016/j.jfoodeng.2019.04.006
[14]	WANG K Q, LUO S Z, ZHONG X Y, et al. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation[J]. Food Chemistry,2017,214:393−399. doi: 10.1016/j.foodchem.2016.07.037
[15]	张媛, 姜帆, 刘骞, 等. 超高压均质对大豆分离蛋白乳化特性的影响[J]. 食品研究与开发,2017,38(1):1−5. [ZHANG Y, JIANG F, LIU Q, et al. The changes of emulsify properties of soybean protein isolate induced by ultra high pressure homogenization[J]. Food Research and Development,2017,38(1):1−5. doi: 10.3969/j.issn.1005-6521.2017.01.001
[16]	BRISHTI F H, CHAY S Y, MUHAMMAD K, et al. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder[J]. Food Research International, 2020, 138(Pt B): 109783.
[17]	QI P X, ONWULATA C I. Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion temperature[J]. Journal of Dairy Science,2011,94(5):2231−2244. doi: 10.3168/jds.2010-3942
[18]	王超. 挤压条件对豌豆粉及其主要组分加工特性的影响研究[D]. 天津: 天津商业大学, 2019 WANG C. Effect of extrusion conditions on processing properties of pea flour and its main components[D]. Tianjin: Tianjin University of Commerce, 2019.
[19]	杨竺红. 即食小麦拉丝蛋白素肉饼的研究[D]. 无锡: 江南大学, 2021 YANG Z H. The research on instant vegetarian meatloaves made from wheat textured protein[D]. Wuxi: Jiangnan University, 2021.
[20]	LIU H M, GAO L L, REN Y X, et al. Chemical interactions and protein conformation changes during silver carp (Hypophthalmichthys Molitrix) surimi gel formation[J]. International Journal of Food Properties,2014,17(8):1702−1713. doi: 10.1080/10942912.2012.700538
[21]	周绪霞, 陈红, 陈小草, 等. 谷氨酰胺转氨酶对白姑鱼鱼糜蛋白-油脂复合凝胶特性及微观结构的影响[J]. 中国食品学报,2020,20(6):106−113. [ZHOU X X, CHEN H, CHEN X C, et al. Effect of transglutaminase on properties and microstructure of surimi protein-lipids composite gel[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(6):106−113. doi: 10.16429/j.1009-7848.2020.06.013
[22]	任娣. 重组脂肪氧合酶对小麦水溶性阿拉伯木聚糖氧化交联作用及面包品质影响的研究[D]. 南京: 南京农业大学, 2015 RENG D. Study on the oxidative crosslinking of wheat water-soluble araboxylan by recombinant lipoxygenase and the effect of recombinant lipoxygenase on bread quality[D]. Nanjing: Nanjing Agricultural University, 2015.
[23]	计红芳, 李莎莎, 王雪菲, 等. 豌豆蛋白对牛肉盐溶蛋白理化性质及二级结构的影响[J]. 食品与发酵工业,2019,45(7):7. [JI H F, LI S S, WANG X F, et al. Effects of protein on physicochemical properties and secondary structure of beef salt-soluble proteins[J]. Food and Fermentation Industries,2019,45(7):7. doi: 10.13995/j.cnki.11-1802/ts.018383
[24]	戴意强, 刘小莉, 吴寒, 等. 不同凝固剂对大豆分离蛋白分子间作用力及蛋白质二级结构的影响[J]. 食品工业科技,2021,42(12):89−94. [DAI Y Q, LIU X L, WU H, et al. Effects of different coagulants on intermolecular forces and secondary structure of soybean protein isolate[J]. Science and Technology of Food Industry,2021,42(12):89−94. doi: 10.13386/j.issn1002-0306.2020110009
[25]	MOZAFARPOUR R, KOOCHEKI A, MILANI E, et al. Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property[J]. Food Hydrocolloids,2019,93(AUG.):361−373.
[26]	AWAIS M, ASHRAF J, WANG L L, et al. Effect of controlled hydrothermal treatments on mung bean starch structure and its relationship with digestibility[J]. Foods,2020,9(5):664. doi: 10.3390/foods9050664
[27]	DU M X, XIE J H, GONG B, et al. Extraction, physicochemical characteristics and functional properties of Mung bean protein[J]. Food Hydrocolloids,2017,76:131−140.
[28]	MA C Y, ROUT M K, MOCK W Y. Study of oat globulin conformation by Fourier transform infrared spectroscopy[J]. Journal of Agricultural & Food Chemistry,2001,49(7):3328−3334.
[29]	LONG G H, JI Y, PAN H B, et al. Characterization of thermal denaturation structure and morphology of soy glycinin by FTIR and SEM[J]. International Journal of Food Properties,2015,18(4):763−774. doi: 10.1080/10942912.2014.908206
[30]	PERREAULT V, HÉNAUX L, BAZINET L, et al. Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities[J]. Food Chemistry,2017,221(PT.2):1805−1812.
[31]	WANG K Q, SUN D W, PU H B, et al. Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review[J]. Trends in Food Science & Technology,2017,67:207−219.
[32]	钟俊桢, 涂越, 刘伟, 等. 动态高压微射流协同糖基化对β-乳球蛋白乳化性和结构的影响[J]. 食品科学,2014,35(1):7−11. [ZHONG J Z, TU Y, LIU W, et al. Effect of glycosylation treatment coupled with dynamic high pressure microfluidization on emulsifying properties and structure of β-lactoglobulin[J]. Food Science,2014,35(1):7−11.
[33]	JIANG L Z, WANG Z J, LI Y, et al. Relationship between surface hydrophobicity and structure of soy protein isolate subjected to different ionic strength[J]. International Journal of Food Properties,2015,18(5):1059−1074. doi: 10.1080/10942912.2013.865057
[34]	刘紫薇, 朱明明, 王凤新, 等. 高温湿热处理对大豆分离蛋白的结构及其功能特性的影响[J]. 食品与发酵工业,2021,47(15):8. [LIU Z W, ZHU M M, WANG F X, et al. Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate[J]. Food and Fermentation Industries,2021,47(15):8. doi: 10.13995/j.cnki.11-1802/ts.026463
[35]	SIROUS G, MOHAMMAD R A, HAMID M, et al. Enhancement of intrinsic fluorescence of human carbonic anhydrase II upon topiramate binding: Some evidence for drug-induced molecular contraction of the protein[J]. International Journal of Biological Macromolecules,2018,108:240−249. doi: 10.1016/j.ijbiomac.2017.12.011
[36]	王子欢, 刘丹怡, 郑嘉琛, 等. 超高压条件下大豆分离蛋白美拉德反应及乳化性质[J]. 食品工业科技,2021,42(23):49−58. [WANG Z H, LIU D Y, ZHENG J C, et al. Preparation and emulsifying properties of Maillard reaction products of soybean protein isolate under high hydrostatic pressure[J]. Science and Technology of Food Industry,2021,42(23):49−58. doi: 10.13386/j.issn1002-0306.2021020075
[37]	LIU K S, HSIEH F H. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J]. Journal of Agricultural & Food Chemistry,2008,56(8):2681.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	王佳，丁方莉，安宇，曾雪莹，张智慧，李思楠，徐开媛，周芳，王颖，张璐，徐炳政，孙泽堃. 芸豆-蓝靛果复合发酵液制备工艺优化及其抗氧化活性. 食品工业科技. 2025(03): 222-231 . 本站查看
2.	王虎玄，柯西娜，王聪，朱亚南，孙宏民. 苹果酵素的制备及其抗氧化功能研究. 陕西科技大学学报. 2023(03): 37-46 .
3.	杨彬彦，党娅，黎坤怡. 蓝莓酵素复合菌种发酵工艺优化及品质分析. 中国酿造. 2023(12): 165-169 .
4.	陈洲琴，张祝兰，程贤，林仙菊，杨煌建，严雪浪，朱爱明，连云阳. 枇杷酵素发酵过程生物学特性和主要功效酶活性研究. 福建农业科技. 2023(10): 23-28 .
5.	秦宇蒙，王艳丽，周笑犁，董平坤，吴栋斐. 番茄酵素自然发酵过程中主要功效酶的变化. 食品工业科技. 2022(20): 60-66 . 本站查看
6.	蒋家璇，韩盼盼，孔振杨，程陆陆，姚沛琳. 百香果酵素自然发酵过程中代谢产物及抗氧化活性研究. 农产品加工. 2022(19): 10-13+17 .
7.	任秀秀，余冬丽，郭涛，郭正江，LUO Liu. 餐余酵素中益生菌的分离培养及鉴定. 贵州工程应用技术学院学报. 2021(03): 61-67 .
8.	张焱梅，甘玉芬，丁学梅，马海燕，伍凤莲，冯玉兰. 植物酵素的活性功效及其食用方面的研究进展. 甘肃科技纵横. 2021(08): 25-28 .