Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products

In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products. CMC and pea protein were employed as raw materials to prepare protein-based meat analog by high-moisture extrusion (HME). Next, the effects of CMC contents (0%, 2%, 4%, 6% and 8%) on the textural properties, color, microstructure and protein-protein interaction forces of meat analog were explored. The correlation of secondary structure content and protein-protein interaction forces with quality attributes (textural properties and color) was established. The results showed that the main interaction force was disulfide bonds. Compared with meat analog without CMC, the addition of 4% CMC promoted the formation of disulfide bonds and increased the hardness of meat analog by 95%. Meanwhile, pea protein-based meat analog exhibited a smooth and homogeneous surface. It was also found that the random coil content increased, and was correlated with higher lightness, indicating that CMC could improve the quality of pea protein-based meat analog.