Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures

• Published in: Innovative food science & emerging technologies Vol. 64; p. 102421
• Main Authors: Zheng, Huanyu, Yan, GuoSen, Lee, Youngsoo, Alcaraz, Christina, Marquez, Susan, de Mejia, Elvira Gonzalez
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2020
• Subjects: Allergen; allergenicity; allergens; color; Corn; corn meal; energy; enzyme-linked immunosorbent assay; Extrusion; food science; humans; immune response; protein secondary structure; protein solubility; raw materials; Soy flour; soy protein; Soy protein isolate; soybeans; temperature; texture; Corn; Extrusion; Soy protein isolate; Soy flour; Allergen
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2020.102421

Soy protein and corn meal are widely used as main ingredients in the cereal and snack industries. We studied the effect of extrusion processing on the immunoreactivity of proteins in soy protein isolate-corn meal (SPI-corn) blends and soy flour-corn meal (SF-corn) blends using a full-factorial design with two levels of temperature, moisture, and screw speed (SS). The changes in protein solubility, protein secondary structure and physical properties, such as the expansion ratio, specific volume, water hydration capacity (WHC), texture, and color, were also studied. The western blotting results illustrated that extrusion processing decreased the immunoreactivity of proteins in SPI-corn and SF-corn blends and eliminated certain allergenic proteins in SF-corn extrudates. The enzyme-linked immunosorbent assay (ELISA) results indicated that different extrusion conditions decreased the immunoreactivities of SPI-corn and SF-corn blends in the ranges of 53%–68% and 80%–86%, respectively, compared with the raw material. The protein solubility decreased after extrusion by >58.7% for SPI-corn extrudates and by 66.3% for SF-corn extrudates compared with the initial materials and decreased significantly for both SPI-corn and SF-corn extrudates with the increase in extrusion temperature (P < 0.05). The α-helix structure decreased and β-strand structure increased after extrusion for both SPI-corn and SF-corn blends. Higher moisture significantly decreased the expansion ratio, specific volume and WHC of SPI-corn and SF-corn extrudates, as well as increased the energy required to cut the samples. Thus, the effect of extrusion on allergenic proteins using the human plasma of subjects allergic to soybean and corn showed that moisture had a clear effect on their reduction. Product treated with low moisture (20%), regardless of the starting material used, was the most effective based on the reduction of allergenic proteins. [Display omitted] •The effect of extrusion on immunoreactive proteins removal in soy protein - corn meal blends was studied.•Western blot and ELISA results showed extrusion decreased immunoreactivity of proteins in the sample.•Product treated with low moisture (20%) most efficiently deacreased allergenic proteins.•The best parameters were for the production of hypoallergenic foods were determined.