Characterization of extruded plant protein-starch systems for texturized food products
Research expertise in characterizing plant protein and starch chemistry, extrusion processing, and texturization potential. Capabilities include protein structural analysis, rheology, phase behavior, sensory evaluation, and statistical modeling to optimize protein-starch extrudates for food applications.
Overview
This research program focuses on characterizing how plant protein chemistry and structural characteristics influence the texturization potential of protein-starch combinations during extrusion processing. The work addresses a critical gap in understanding how protein interactions with starch and other ingredients affect the quality, mechanical properties, and consumer acceptability of texturized plant-based products. The team brings extensive experience in protein and starch chemistry, extrusion, rheology, phase behavior, analytical chemistry, sensory analysis, and statistical modeling to support food industry partners developing plant-based products.
Technical specifications
Core research capabilities:
- Protein chemistry and structural characterization, including denaturation, surface properties, protein profiling, water holding capacity, and gelation behavior
- Extrusion processing expertise with parameter optimization (screw speed, extrusion temperature, feed moisture)
- Rheological analysis of concentrated starch systems near glass transition
- Phase behavior characterization of plant proteins in relation to texturization
- Analytical chemistry for volatile flavor compound identification
- Sensory analysis and consumer acceptability evaluation
- Statistical modeling and mixture design experimentation
Research approach:
- Evaluation of protein and starch ingredient characteristics prior to extrusion
- Systematic variation of extrusion parameters using mixture designs
- Characterization of structural changes in protein and starch after extrusion
- Correlation of extrusion-induced changes with original structural and functional properties
- Mechanical property testing of extruded products
- Flavor and sensory profiling of final extrudates
Technology readiness level
The research team has demonstrated expertise through published work on plant protein phase behavior during extrusion texturization and rheology of concentrated starch hydrolysates. Two additional manuscripts are in preparation covering pulse protein chemistry and structural properties as affected by extraction and functionalization technologies. The team has extensive experience characterizing aroma components and sensory flavor attributes across a wide range of protein-based products and processing conditions, positioning this capability for active collaboration with food industry partners.
About University of Minnesota
The University of Minnesota is a flagship, comprehensive public research university spanning multiple campuses, with a large research enterprise and clinical integration. Industry engages through co-located labs on the Twin Cities campuses, access to an academic health system for clinical translation, and pilot and field-testing facilities that speed scale-up. A statewide extension network and outreach centers provide real-world sites and data partnerships across Minnesota, while proximity to a dense medtech and Fortune 500 corridor enables frequent collaboration. Research is supported by competitive federal funding, including NIH, NSF, DOE, USDA, and DoD. A dedicated technology transfer office manages IP, licensing, sponsored research agreements, and startup incubation to speed commercialization.
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