Premium
Protein functionality modification by extrusion cooking
Author(s) -
Camire Mary Ellen
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02657770
Subject(s) - extrusion , plastics extrusion , extrusion cooking , food science , moisture , vegetable proteins , materials science , aflatoxin , posttranslational modification , pulp and paper industry , reactive extrusion , chemistry , process engineering , microbiology and biotechnology , organic chemistry , composite material , biology , engineering , enzyme
Cooking extruders process high‐protein materials into palatable foods. New applications have been developed for protein extrusion during the past decade. Improvements in functional characteristics of proteins may be achieved through modification of temperature, screw speed, moisture content, and other extrusion parameters. Flavors and odors may be removed during expansion at the extruder die. Extrusion can improve the digestibility of proteins, while reducing gossypol, proteinase inhibitors, allergens, aflatoxins, and other undesirable compounds. In the future the use of extruders as chemical reactors for both animal and plant proteins will provide new food ingredients as well as novel, nutritious foods.