Quality Factor Analysis and Process Optimization of Textured Pea Protein
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Abstract:
Box-Behnken experimental design was employed to investigate the effects of different combinations of screw speed, barrel temperature, and moisture content in a high-moisture textured pea protein extrusion experiment. Correlation analysis and factor analysis were performed on textured pea protein indices such as hardness and degree of texturization. The results showed that the indices could be attributed to four main factors, with factor 1 dominating hardness, water absorption, and ΔE; factor 2 dominating cohesiveness, sensory evaluation, and degree of texturization; factor 3 dominating springiness and oil holding capacity; and factor 4 dominating soluble nitrogen content. Among the various indices, soluble nitrogen content demonstrated a poor correlation with other indices; hardness demonstrated a highly significant negative correlation with water absorption and highly significant positive correlation with ΔE; water absorption demonstrated a highly significant negative correlation with ΔE, cohesiveness, and sensory evaluation; and springiness demonstrated a significantly negative correlation with oil holding capacity, cohesiveness, and degree of texturization. The indices for textured pea protein evaluation and the corresponding weights were hardness (25%), degree of texturization (25%), sensory evaluation (25%), and water absorption (25%). Response surface analysis of hardness, degree of texturization, and sensory evaluation revealed that the extrusion parameters exerted a strong impact on product quality. The optimized process parameter values were as follows: screw speed: 153 r/min, barrel temperature: 170°C, moisture content: 56%. Our results may serve as a basis for further exploration of methods to improve the quality of textured pea protein.
