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<p>This study investigated pea-mung bean composites protein (PMX) produced via High-moisture extrusion (HME) with shiitake mushroom powder (XM, 0–30%). XM addition significantly altered the PMX ‘s structure and properties: hardness ranged between 1526 and 1642 g, texturization degree between 1.28 and 1.54, expansion ratio decreased to 0.814, and bulk density increased to 1.58 g/cm³. Water and oil holding capacities peaked (3.27 g/g and 1.88 g/g, respectively) at 20% XM. Molecularly, XM increased disulfide bonds (up to 8.42 μmol/g), modified ionic, and enhanced rheological properties (G′/G″) and thermal stability at 20% XM. FTIR indicated higher ordered secondary structures (56.6%) at this level, while SEM revealed a dense, anisotropic fibrous structure. Flavor improved as XM masked undesirable pea protein off-notes (e.g., 1-octen-3-ol) and increased beneficial aldehydes/alcohols (e.g., benzaldehyde) and flavor-active amino acids (glutamate: 3.21 mg/g). PCA identified 20% XM as optimal for sensory quality, beyond which natural aromas were masked. Overall, 20% XM synergistically optimized fiber structure, cross-linking, hydration, and flavor for good texture.</p>

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Incorporation of mushroom powder: enhancing structure and flavor in pea-mung bean composite protein

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月23日

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  • Yunlong Li,
  • Shunzhang Ma,
  • Jilin Dong,
  • Zhe Cheng,
  • Ruiling Shen

摘要

This study investigated pea-mung bean composites protein (PMX) produced via High-moisture extrusion (HME) with shiitake mushroom powder (XM, 0–30%). XM addition significantly altered the PMX ‘s structure and properties: hardness ranged between 1526 and 1642 g, texturization degree between 1.28 and 1.54, expansion ratio decreased to 0.814, and bulk density increased to 1.58 g/cm³. Water and oil holding capacities peaked (3.27 g/g and 1.88 g/g, respectively) at 20% XM. Molecularly, XM increased disulfide bonds (up to 8.42 μmol/g), modified ionic, and enhanced rheological properties (G′/G″) and thermal stability at 20% XM. FTIR indicated higher ordered secondary structures (56.6%) at this level, while SEM revealed a dense, anisotropic fibrous structure. Flavor improved as XM masked undesirable pea protein off-notes (e.g., 1-octen-3-ol) and increased beneficial aldehydes/alcohols (e.g., benzaldehyde) and flavor-active amino acids (glutamate: 3.21 mg/g). PCA identified 20% XM as optimal for sensory quality, beyond which natural aromas were masked. Overall, 20% XM synergistically optimized fiber structure, cross-linking, hydration, and flavor for good texture.