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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #423488
Research Project: Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

Location: Food Processing and Sensory Quality Research

Title: Azodicarbonamide, hydrogen peroxide, and l-ascorbic acid aid in the modification of protein texture during high-moisture meat analog extrusion processing

Author
item KAMBOJ, ANIKET - Washington State University
item RICHTER, JANA - Washington State University
item BERNIN, JOSHUA - Washington State University
item WATANABE, PRESTON - Washington State University
item ZHAO, JING - San Diego State University
item Smith, Brennan
item GANJYAL, GIRISH - Washington State University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary: This study explores how certain chemicals (oxidizers) affect the process of turning wheat protein into high-moisture meat alternatives (HMMAs)—plant-based products designed to mimic the texture of real meat. The researchers tested three oxidizers: ascorbic acid (Vitamin C), azodicarbonamide, and hydrogen peroxide, to see how they impacted the texture, structure, and overall quality of the final products. Some oxidizers, like azodicarbonamide and hydrogen peroxide, made the products softer under specific conditions, while ascorbic acid made them firmer. Additionally, these chemicals reduced the energy needed for production for certain treatment combinations, which could make manufacturing more efficient. Higher doses of the treatments also improved the color and elasticity of the products, making them more meat-like. In summary, this research shows how tweaking ingredients during production can shape the texture and quality of plant-based meats, making them more appealing and realistic. It’s a step forward in improving plant-based food manufacturing.

Technical Abstract: Protein texturization during high moisture extrusion is a complex process involving multiple biochemical and physical interactions. Literature suggests that the formation of disulfide bridges is critical for the texturization of high moisture meat analogs (HMMAs). This study aimed to understand how chemical oxidizers (L-ascorbic acid, azodicarbonamide, and hydrogen peroxide) influence the texturization of wheat protein isolate (WPI) during extrusion. Extrusion was with a co-rotating twin-screw system with a cooling die attachment. The extrudates were analyzed for their textural, microstructure, and physicochemical characteristics. Significant differences in the process response parameters and the texture of the extrudates were observed in the presence of the modifiers. Specifically, azodicarbonamide and H2O2 decreased the hardness of the products under certain conditions by up to 80% and 35%, respectively. Addition of ascorbic acid, on the other hand, led to harder (20%) extrudates compared to the control. Specific mechanical energy was also reduced at 45% moisture content after the addition of 0.5% azodicarbonamide (by 20%), 2% ascorbic acid (by 29%), and 1% H2O2 (by 4%). Higher concentrations of oxidizers generally improved color and elasticity in the products, which are essential for replicating the texture of meat. This research adds to the existing knowledge of HMMA manufacturing by showcasing how oxidizers can manipulate textural properties through molecular interactions and structural modifications.