Effect of Sodium Alginate/Compound Phosphate on the Quality of Extruded Pea Protein
In this paper,pea protein(PPI)with sodium alginate(SA)and phosphate complex(CP)was used as raw material to improve the quality of pea protein simulated meat products.The quality of the organised pea protein was e-valuated by examining the rehydration,oil retention,nitrogen solubility index,textural properties,colour difference,sensory and microstructure of the organised product.The results showed that the addition of 0.1％SA increased the rehy-dration of the organised product by 44.15％,and the extrudates with 0.3％SA achieved the maximum NSI(5.10),de-gree of organisation(1.793)and sensory score(7.85).The denaturation of the protein in the extruder barrel and the ex-posure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39％increase in the oil-holding properties.The addition of 0.3％CP resulted in a maximum of 1.806 organisational degree of the protein product,which was observed by scanning electron microscopy to have a more pronounced fibrous structure.Thus,appropriate levels of sodium alginate(0.3％)and phosphate complex(0.3％)improved the quality characteristics of the organised pea protein product.
pea proteinsodium alginatecomplex phosphatehigh-moisture extrusionorganization
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