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Converting peanut protein biomass waste into 'double green' meat substitutes using a high-moisture extrusion process: a multi-scale method to explore a process for forming a meat-like fibrous structure.

Jinchuang Zhang,Li Liu,Yuanrong Jiang,Shah Faisal,Lin Wei,Chunjie Cao,Wenhui Yan,Qiang Wang

Published 2019 in Journal of Agricultural and Food Chemistry

ABSTRACT

To convert the peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be 'double green'. A multi-scale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy (AFM-IR) and X-ray microscopy were used to make the whole extrusion process visible to show the process of forming meat-like fibrous structure using 2D and 3D perspectives. Results showed that the protein molecules underwent dramatic structural changes and unfolded in the extruder barrel, which created favorable conditions for molecular rearrangement in the subsequent zones. It was confirmed that the meat-like fibrous structure started to form at the junction of the die and the cooling zone, and that this structure was caused by the phase separation and rearrangement of protein molecules in the cooling zone. Moreover, the interactions between hydrogen bonds and disulfide bonds formed in the cooling zone maintained the meat-like fibrous structure with α-helix>β-sheet >β-turn > random coil. Of the two main peanut proteins, arachin played a greater role in forming the fibrous structure than conarachin, especially those subunits of arachin with a molecular weight of 42, 39, and 22 kDa.

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