Food Chemistry and Fish in Nutrition ( 2+1)

7.2.7.Texturised Proteins

Texturised Proteins:

 

The main function of extrusion in protein processing is to denature and to texturize. As a result of the high temperature and shear forces in the extruder, the intramolecular bonds in the protein molecule are broken and the protein denatures. Subsequently, these bonds can recombine with their counter parts from other molecules thus forming an intermolecular cross-linked network in the form of strands. The shear forces in the extruder will align these strands to give the product the desired texture. For good alignment and structure, the flow conditions in the die are very important. Examples are pasta products, restructed muscle foods, instant soup and gravy bases, protein modification, meat analogs, frozen produce and instant noodles