Influence of thermomechanical stresses on structural and functional changes of highly concentrated protein systems in extrusion processing

Protein extrusion processing can be used to achieve different colloidal and fibrous anisotropic structures. Processing conditions, such as barrel temperature, srew speed and configuration, extruder type and moisture content influence the reactions taking place, leading to conformational changes resulting in different functional properties. However, little is known about the structural changes ocurring in highly concentrated protein systems under simultaneously thermal and mechanical treatment as during extrusion. A better understanding on the changes taking place is needed, not only to be able to produce protein products with desirable functional properties resulting from the diffent structures, but also, to be able to monitor the thermomechanical stresses experienced by the materials during extrusion processing via computional simulations. To generate defined “extrusion like” conditions and to measure the rheological properties inline, we use the closed cavity rheometer “CCR”. Then, we measure the structural changes and functional properties after the treatment and compare them to the untreated samples, to be able to correlate the processing conditions to the protein structural changes leading to different functionalities.

Responsible institute:

Institute of Process Engineering in Life Sciences
Section I: Food Process Engineering
Karlsruhe Institute of Technology
Kaiserstraße 12
76131 Karlsruhe

position name mail phone
Project supervisor Prof. Heike Karbstein heike.karbstein@kit.edu +49(0)721-60842497
Project supervisor Dr. Azad Emin azad.emin@kit.edu +49(0)721-60848311
Postgraduate Maria Quevedo maria.quevedo@kit.edu +49(0)721-60843614

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