2022 -03 -17 By albert_wang

Ingredient Contribution in Extruded Product - Protein Sources

Ingredients Contribution in Extruded Products - Protein Sources

During extrusion, there will be some changes in physical, chemical, functional, and nutritional properties.
Denaturation of protein is the most important attribute in changing the extrudate properties. According to Camire in Riaz (2000), protein changes during extrusion can be divided into functional and nutritional changes. Functionally, extrusion will reduce the solubility in water and diluted buffer also helps in texture forming of the extrudate. While nutritionally, extrusion will reduce lysine and improved digestibility.

In the table below, I have listed some protein-source ingredients and their effect on the extrusion process.

Ingredient	General Information	Effect in Extrusion	Citation
Blood Meal Source: https://www.ildex-vietnam.com/total-petfood/blood-meal/	A by-product from the slaughterhouse Has high protein content Its sale and utilization are regulated in some countries	Spray-dried form improved binding and expansion Affect the product color (gives red to black color)	Forte and Young, 2016
Canola Meal Source: www.animalsciencepublications.org	Oilseed with high oil and protein content Available in full fat or defatted meal	Decrease the pellet density A functional protein source May lower water stability due to partial presence of oil	Cruz-Suarez et al., 2001 Forte and Young, 2016 Wickramasuriya et al, 2015 Zettl et al., 2019
Casein Powder Source: https://www.glanbiairelandingredients.com/ingredients/milk-protein-concentrate-and-isolate	A protein source from milk	Lower the bulk density and expansion ratio of the extruded material	Ponbhagavathi et al., 2020
Corn Gluten Meal Source: https://www.sulkem.co.nz/product/corn-gluten-meal/	A by-product of the wet-milling of maize grain for starch (or ethanol) production Imparts yellow color to the product A protein source	Requires more power for processing Minimize the high level of steam to avoid surging	Forte and Young, 2016
Corn Hominy Meal Source: https://ultrafoods.ca/product/hominy-grits/	Obtained through nixtamalization and grinding	High in fiber, with protein and some residual starch May cause fibrous appearance if not ground properly	Forte and Young, 2016 Gomez et al, 1991
Cottonseed Meal Source: https://lubanimalfeeds.com/product/cotton-seed-meal/	A by-product after cotton is ginned, the seeds crushed and oil is extracted May contain toxin (gossypol) No direct effect in extrusion (due to usage level)	Lower the expansion rate, increase density May develop wrinkle and crunchy texture, instead of smooth and continuous structures	Forte and Young, 2016 Jáquez et al, 2012
Distilles Grain Source: https://agrifeeds.co.nz/products/dry-feeds/distillers-dried-grains-with-soluble-ddgs/	By product of ethanol production High in protein and fiber, but low in starch	The lower expansion rate of feed Increase density when combined with starch higher amount of amylopectin	Kannadhason and Muthukumarappan, 2010 Rosentrater and Muthukumarappan, 2006
Feather Meal Source: https://www.pluvera.info/en/products/feather-meal/	By product from the poultry industry Mainly keratin with digestibility less than 20%	Reduces expansion Gives a smaller cell structure Requires fine grind to avoid rough surface on products	Forte and Young, 2016 Williams et al, 1979
Fish Meal Source: https://abimexco.com/product/fish-meal/	A by-product of the fish industry or from fish that are not for human consumption	The fine ground form can improve SME and cooking efficiency (shear force) Water-soluble protein content will act as a plasticizer and binder	FAO, 1986 Samuelsen, 2015
Flax Meal Source: https://healthyeating.sfgate.com/benefits-whole-ground-flaxseed-meal-6260.html	By product of oil extraction from flax plant oilseed	Increase bulk density and lower expansion ratio Full fat meal extrudes well, even with high oil content Require more water during processing	Forte and Young, 2016 Vadukapuram et al, 2014
Meat and Bone Meal Source: https://lubanimalfeeds.com/product/bone-meal/	Available as meat meal without bones, which is lower in ash content High in oil and mineral content	lower the shear rate and expansion ratio	Forte and Young, 2016 Zarzyck et al., 2016
Oats Source: https://www.hsph.harvard.edu/nutritionsource/food-features/oats/	High level in fat, protein, and soluble gum	Retard expansion of product due to high level of fat and fiber The presence of fiber hinder the gas bubble expansion Dehulled oat may increase expansion	K. Ah-Hen et al., 2013 Liu et al, 2000
Peas Source: https://siccadania.com/applications/starch_and_protein/peas	High in protein and fiber content Commonly used as pea protein isolate in plant-based meat extrusion	Sticky when hydrated compared to other starches High protein source which reduces expansion Contribute green or yellow color to products Can be used as the texturized plant-based meat ingredient	Forte and Young, 2016 Osen, 2017 Tiwari and Singh, 2012
Poultry Meal Source: https://www.pluvera.info/en/products/poultry-meal/	Animal protein by-product Produced via rendering process High oil content, dark brown color	Reduces expansion Gives a smaller cell structure	Adekoya et al., 2021 Forte and Young, 2016
Shrimp (Prawn) Meal Source: https://sites.google.com/site/animalfeedsafety/products/shrimp-shell-powder	Made from whole or parts of shrimp (head and shells) A portion of the protein is in the form of chitin (which is not digestible)	Lower the expansion rate of extruded material	Forte and Young, 2016 Göhl, 1982 Heuzé and Tran, 2020 Neto et al., 2019
Wheat Gluten Source: https://www.webstaurantstore.com/bobs-red-mill-25-lb-vital-wheat-gluten/1041240B25.html	Protein source extracted from wheat	Provide binding and good water stability in products	Forte and Young, 2016 Lovell, 1989
Whey Protein Concentrate https://foodfount.com/whey-is-gluten-free/	a product extracted from whey (a by-product of the dairy industry)	Lower melt viscosity and SME Limit expansion and increase density Compete for water with starch, decrease starch gelatinization	Morr and Ha, 1993 Yu et al., 2016

albert_wang

Graduated from National Taiwan Ocean University Food Science Department earning the title of Master of Science (MSc.) Albert has a strong background in science and used this science-based approach to deliver knowledge to Customers. Yearly experience in sales, technical, and marketing departments, added with continuous communication with the Customer gives him the knowledge in feed machinery and its operations.