2026-04-17T17:35:11Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/50872026-02-28T23:30:50Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Barnés Calle, Clara
author
Gou, Pere
author
Fulladosa, Elena
author
van den Berg, Frans W.J.
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2026-02-28T23:30:50Z
2026-02-28T23:30:50Z
2026-01-21
1386-1425
https://hdl.handle.net/20.500.12327/5087
https://doi.org/10.1016/j.saa.2026.127509
Fourier transform infrared spectroscopy (FTIR) combined with Amide I band deconvolution has been used to
investigate protein structural changes occurring during high moisture extrusion processing (HMEP). However, it
is a sensitive, user-dependent technique that has sparked debate over its appropriate analytical approach. This
paper aims to assess the suitability of FTIR Amide I band deconvolution to investigate protein structural changes
in fava bean protein concentrate (FBPC) caused by temperature treatment and/or HMEP at different temperatures
(110 ◦C, 135 ◦C and 165 ◦C), and to explore its relationship with the texturisation level of the obtained
products. Influence of sample preparation and parameter selection during FTIR deconvolution procedure was
also explored. To do so, FBPC was heated in a convection oven or subjected to HMEP at different temperatures
(110, 135 or 165 ◦C), and Fourier self-deconvolution (FSD) and second derivative (SD) were explored as bandnarrowing
methods to analyse protein conformation from FTIR spectra. FTIR Amide I band deconvolution
showed high sensitivity to sample preparation and parameter selection during FSD and SD analytical procedure.
Results suggested that HMEP caused the denaturation of β-sheet forms present initially in FBPC, and an increase
of other structures including intermolecular β-sheet and/or aggregates—probably due to the formation of new
intermolecular bonds. Moreover, although higher temperature during HMEP enhanced fibre-like structure formation,
texturisation level could not be directly related to the protein conformation of the final high moisture
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Exploring the use of FTIR Amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion
info:eu-repo/semantics/article