Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
Food Chemistry(2023)
摘要
•Fatty acids induced exposure of protein hydrophobic groups during HME processing.•Linoleic acid limited the refolding of protein chains in the die.•Stearic acid enhanced the intermolecular disulfide bonds formation during cooling.•Unsaturated fatty acids inhibited the formation of anisotropic structures.
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关键词
Pea protein,Fatty acids,Interactions,High-moisture extrusion,Structural changes
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