Characterization and modeling of plant proteins for optimized extrusion processes

Overview

This research program focuses on characterizing the thermal, chemical, physical, and molecular properties of plant proteins to optimize extrusion processing for novel food product development. While animal proteins have been extensively studied, plant proteins remain poorly understood at the structural and functional level. By applying advanced analytical methods, molecular modeling, and data analytics, this work bridges the gap between protein structure and extrusion performance, enabling the design of plant-based extruded products with improved nutritional and sensory qualities.

The research directly addresses the growing demand for high-quality plant-based protein foods by providing a scientific basis for controlling texture, hydration, and rheological properties of extrudates through informed process parameter selection.

Technical specifications

Research capabilities and methods:

• Analytical characterization using FTIR (Fourier Transform Infrared Spectroscopy), NIR (Near-Infrared Spectroscopy), SEM (Scanning Electron Microscopy), and DSC (Differential Scanning Calorimetry)
• Molecular modeling and imaging to visualize changes in protein secondary structures under extrusion conditions
• Twin-screw extrusion using in-house equipment to produce puffed extruded products
• Machine learning and data analytics to develop statistical models linking ingredient composition and process parameters to product texture
• Studies on the effect of moisture, thermal stress, and extrusion pressure/tooling on plant protein isolates including fava, mung bean, and sunflower

Key findings to date:

• Alpha-helical and beta-sheet secondary structures increased approximately two-fold during extrusion
• Re-arrangement of secondary structures during extrusion directly influences texture of final extrudates
• Process parameters including moisture content, temperature, and tooling affect the extent of structural rearrangement

Team expertise:

• Principal Investigator in Food Science with collaborators from the Guelph Food Innovation Center and the College of Engineering

Technology readiness level

The research is at an advanced academic stage with validated findings on multiple plant protein isolates. FTIR analysis has confirmed structural changes in protein secondary structures during extrusion, and ongoing work aims to extend these insights through molecular modeling, imaging, and machine learning-based predictive models. Future validation includes comprehensive physicochemical analysis, molecular visualization of structural changes, and development of puffed extruded prototypes. The program is positioned to translate findings into practical guidance for food manufacturers seeking to develop or optimize plant-based extruded products.