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Chemical Changes During the Extrusion Cooking

In this research we investigated modification of protein structure after disruption of protein body by extreme conditions of temperature and presure in extruder. The disruption of protein body is connected with formation of a new kind of covalent bonds (disulfide and nondisulfide type) that result in protein cross-link. Here, we analysed nondisulfide cross-linking reactions using two approach. The first was based on molecular modeling, while the second one used spectroscopic analytical methods: FTIR with real samples-extrudates obtained by twin co-rotating extruder.

extrusion cooking; FTIR spectroscopy; molecular modeling; cross-linking reaction

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