Protein functionality modification by extrusion cooking

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Abstract
Cooking extruders process high‐protein materials into palatable foods. New applications have been developed for protein extrusion during the past decade. Improvements in functional characteristics of proteins may be achieved through modification of temperature, screw speed, moisture content, and other extrusion parameters. Flavors and odors may be removed during expansion at the extruder die. Extrusion can improve the digestibility of proteins, while reducing gossypol, proteinase inhibitors, allergens, aflatoxins, and other undesirable compounds. In the future the use of extruders as chemical reactors for both animal and plant proteins will provide new food ingredients as well as novel, nutritious foods.