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The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 °C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatment. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine differences in composition and functionality for oat protein concentrates. This was achieved by comparing preparations extracted at different pH levels using either a twin screw press or alkaline extraction followed by isoelectric precipitation. Extraction by twin screw technology provided a higher protein yield compared to isoelectric precipitation. Analysis by SDS-PAGE revealed similar protein composition regardless of the extraction method or extraction pH except for extraction at pH 6. Extraction at a higher pH led to a higher protein purity and yield, while extraction closer to the isoelectric point of the protein resulted in less pure concentrates. All extracts were freeze-dried, and their composition and functionality were compared. Thermal analysis of the protein concentrates extracted by twin screw pressing showed a higher denaturation enthalpy compared to protein isolates prepared by isoelectric precipitation, suggesting that the native structure of the proteins is preserved to a higher extent. All protein fractions exhibited the typical U-shaped solubility profile, except for the concentrate extracted at pH 6, which showed an increase in solubility with increasing pH. Oat protein concentrates prepared by twin screw pressing had a higher affinity for binding to oil than to water, and this was also higher than for isoelectric precipitated protein extracts. Overall results demonstrate a potential for twin screw technology as a viable alternative to conventional wet extraction methods for producing less refined fractions from oats with tunable functional properties. [Display omitted] • Twin screw technology as a promising alternative to conventional wet extraction with isoelectric precipitation. • Twin screw extraction provided the highest protein yield at pH 10; however, concentrates were less refined. • Protein composition did not depend on extraction method or extraction pH, except for extraction at pH 6. • Concentrates extracted through twin screw pressing displayed a more native protein structure. • Extraction method and pH impacted viscosity, solubility, and water- and oil-holding capacity of concentrates. [ABSTRACT FROM AUTHOR]