Extrusion texturization of air-classified pea protein

Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, fu nctional and nutritional characteristics of texturized pea protein were inv estigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-hol ding capacity (WHC) and in vitro protein digestibility (DIG). Raising the s crew speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased , whereas WHC and DIG increased. Texturized pea protein resembled commercia l texturized soy products with respect to most physical and functional prop erties.