4.7 Review

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

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Summary: The study used a closed cavity rheometer to evaluate the properties of concentrated protein materials during thermal treatment, with pea and soy protein isolates and wheat gluten as model matrices. The results showed that wheat gluten exhibited increased modulus while pea and soy protein isolates decreased modulus during heating. Heating induced more elasticity, with pea protein isolate losing elasticity faster than soy protein isolate. Wheat gluten displayed abrupt dissipation after extensive deformation. The dissipation ratio provided valuable insights into material behavior during thermomechanical conversions.

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