A Review on Effect of Extrusion Energy on Protein Molecular Weight

doi:10.7506/spkx1002-6630-201321078

Abstract

Abstract:

The formation of the fibrous structure of extrudates in extrusion cooking is closely related to the molecular
weight distribution of proteins. During extrusion cooking, protein molecular weight is changed by various energy fields,
including thermal energy, pressure and mechanical energy, and then influences the texture properties of the extrudates. The
effect of thermal, pressure, mechanical energy and extrusion on molecular weight of proteins were summarized. Thermal
energy can induce protein aggregation and increase protein molecular weight. The protein molecular weight reveals an initial
increase and a final decrease with the increase of the pressure. The mechanical energy can induce protein to aggregate or
disaggregate. The protein molecular weight can reveal an increase after extrusion, and the degree is determined by the synergistic
or duplicate effect of thermal, pressure and mechanical energy.

Key words: extrusion, thermal, pressure, mechanical, protein molecular weight

CLC Number:

TS201.1

LI Shu-jing，ZHANG Bo，WEI Yi-min*，FANG Yan-qiang. A Review on Effect of Extrusion Energy on Protein Molecular Weight[J]. FOOD SCIENCE, 2013, 34(21): 399-402.

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