Impact of Extrusion Parameters on the Formation of N^ε-(Carboxymethyl)lysine, N^ε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues.

ABSTRACT: To investigate the impact of extrusion parameters on the formation of N^ε-(carboxymethyl)lysine (CML), N^ε-(carboxyethyl)lysine (CEL) and acrylamide in plant-based meat analogues (PBMAs), the content changes and the correlations of compounds related to their formation were studied. The extrusion promoted CML, CEL and acrylamide formation, with more CEL being formed than CML. Variations in the moisture level and barrel temperature exerted a greater influence on the CML, CEL, acrylamide and α-dicarbonyl compounds than the screw speed and the feed rate. An increase in the moisture content led to a decrease in the CEL content, whereas it enhanced CML formation. The impact of moisture on acrylamide formation varied depending on whether low- or high-moisture ext

SUBMITTER: Ma Y 

PROVIDER: S-EPMC11354377 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature