Title: Effects of Extrusion and Enzyme Combined Extrusion on the Structure of Pea Protein

Biography:

Zhou Quancheng has his expertise in evaluation and passion in improving the health and wellbeing. His open and contextual evaluation model based on antioxidant peptide creates new pathways for improving healthcare. He has built this model after years of experience in research, evaluation, teaching and administration in  education institution. The foundation is based on Key research and development plan of shandong province (special medical food plan) （17YYSP033 2018YYSP017）

Abstract

The aim of this paper was to explore the effect of extrusion and enzyme combined extrusion on the structure of pea protein. Pea protein was pretreated with extrusion and enzyme co-extrusion. The effect of pretreatment of extrusion on pea protein was further studied by measuring the microstructure, disulfide bond, secondary structure, functional group and amino acid composition of the optimal substrate. The results showed that the extrusion and enzyme co-extrusion could cause significant change to the microstructure of pea protein, reduce the content of disulfide bond, cause change to the content of secondary structure and the composition of amino acids, but no change to the functional group.