Extruded Vegetable Proteins
| dc.contributor.author | Eriksson, Johanna | |
| dc.contributor.department | Chalmers tekniska högskola / Institutionen för kemi och kemiteknik | sv |
| dc.contributor.department | Chalmers University of Technology / Department of Chemistry and Chemical Engineering | en |
| dc.date.accessioned | 2019-07-03T14:58:59Z | |
| dc.date.available | 2019-07-03T14:58:59Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The demand for vegetable protein sources as substitutes for animal protein is increasing in the world due to the significant contribution to climate change from livestock. One alternative is to produce textured vegetable protein products with extrusion, which is a high-productivity process used in food industry to manufacture products with specific texture and structure. Pea protein has shown possibility to form textured protein structures like those in meat-substitutes when processed using high moisture food extrusion. In this project, formulations containing pea protein isolate together with four selected additives were processed with high moisture extrusion cooking. Additives investigated were potato fibre, wheat bran fibre, β-glucan fibre and rapeseed oil, in order to evaluate the influence of the additives upon the texturization process of pea protein during extrusion. The samples structure and texture was analyzed with light microscopy and texture analyzing tests together with information about the oil- and water holding capacities for the fibres and the pea protein isolate. The analysis of all extruded formulations indicated on a reduced ability for the protein phase to form a textured structure upon addition of the investigated additives. Fibres functioned as a filler phase that interrupted the protein network, where smaller fibres interrupted the protein network to a larger extent. Potato fibre and β-glucan fibre tended to add soluble starch and β-glucan to the protein network, leading to further decreased texturization and decreased layering, while wheat bran fibre was more rigid and increased the layered structure. Rapeseed oil functioned as a lubricant that reduced the directionality of the protein network and addition of rapeseed oil together with small potato fibre or β-glucan fibre resulted in surface changes. | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12380/256512 | |
| dc.language.iso | eng | |
| dc.setspec.uppsok | PhysicsChemistryMaths | |
| dc.subject | Biokemi och molekylärbiologi | |
| dc.subject | Biofysik | |
| dc.subject | Livsmedelsteknik | |
| dc.subject | Livsvetenskaper | |
| dc.subject | Biochemistry and Molecular Biology | |
| dc.subject | Biophysics | |
| dc.subject | Food Engineering | |
| dc.subject | Life Science | |
| dc.title | Extruded Vegetable Proteins | |
| dc.type.degree | Examensarbete för masterexamen | sv |
| dc.type.degree | Master Thesis | en |
| dc.type.uppsok | H | |
| local.programme | Materials chemistry (MPMCN), MSc |