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2025 AOCS Annual Meeting & Expo.

Protein and Co-Products

Protein Chemistry and Functionality: Bridging Novel Sources, Emerging Technologies, and Food Applications for a Sustainable Future

Hydrophobic Protein-Polysaccharide Composites Enable Low-Temperature Extrusion of Anisotropic Textures

Monday, April 28, 2025

3:55 PM – 4:15 PM PST

Room: B117-119

Presenting Author(s)

Lutz Grossmann

Assistant Professor
University of Massachusetts Amherst
Amherst, Massachusetts, United States

Co-Author(s)

Bhanu Devnani

Dr.
UMass Amherst
Amherst, Massachusetts, United States
NT

Nicholle Tan

Undergraduate Researcher
UMass Amherst, United States
JS

Jeffrey Sanders

Dr.
Schrodinger Inc, United States

Abstract: This talk presents a novel low-temperature extrusion process for producing anisotropic high-moisture meat alternatives. Unlike conventional methods that rely on high-temperature protein denaturation, this approach operates at a maximum barrel temperature of 80 °C, following a sequence of bond strengthening, contraction, plasticization, and deformation. A formulation combining zein, patatin-rich potato protein, pea starch, and high-acyl gellan gum was extruded using a twin-screw setup with precise temperature control. The resulting materials exhibited significant anisotropy (anisotropic index up to 1.5), with gellan gum playing a critical role in charge-based protein layer separation. Additionally, pea starch and potato protein enhanced water retention and protein quality. This method not only reduces energy consumption but also enables the use of heat-sensitive ingredients, advancing the development of textured plant-based meat analogs.