Strategic blending of three protein isolates to improve functionality and nutrition for texturization

As plant protein popularity increases, diverse and viable plant proteins are needed to replace animal proteins due to environmental and health concerns. High moisture extrusion (HME) allows for the texturization of plant proteins to mimic meat. Although it is a popular alternative protein, pea protein has weak gelation capability, is not well-suited for texturization, and has an incomplete amino acid profile. Novel proteins offer unique functionality and complementary amino acid profiles but still possess limitations. Blending proteins to improve functionality and nutrition could be a novel approach to leverage the strengths of each individual protein.

Objective

This research aims to identify optimal protein blends using response surface methodology (RSM) to enhance functionality and nutrition.

Methods

Protein isolates were produced at a pilot scale following alkaline extraction . A simplex-lattice design was developed to select various blending ratios using the three protein isolates (PI1, PI2, PI3) resulting in a final of 24 protein blends. Individual isolates and blends were characterized for structure, functionality, and extrudability.

Results

The gelation, emulsification capacity, and solubility of some were similar to those of individual protein isolates. Blends high in PI2 and PI3 had emulsification capacity (640-740 mg oil/g protein) significantly better than PI1 (558) and comparable to PI2 (620). Blends with more PI1 and PI3 had significantly higher gel strength (~10.0 N) than PI2 (7.17 N), while blends higher in PI3 possessed comparable or better solubility to PI2 at pH 7. Extrusion trials of the blends (namely 33:33:33) demonstrated enhanced texturization compared to the individual isolates.

Significance to AOCS community

This research advanced the understanding of novel plant proteins while offering valuable insights to guide future plant protein blending strategies and HME applications.