Lupine and rapeseed protein concentrate in fish feed: a comparative assessment of the techno-functional properties using a shear cell device and an extruder

V. Draganovic, R.M. Boom, J. Jonkers, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

9 Citations (Scopus)

Abstract

The techno-functional properties of soy, lupine and rapeseed protein concentrates (SPC, LPC and RPC, respectively) in fish feed were evaluated relative to fish meal (FM). The effects were studied using a shear cell device and an extruder with emphasis on the added moisture content. Six diets were formulated: an SPC-based diet with 300 g SPC kg-1, diets containing 100 and 200 g LPC kg-1 or 100 and 200 g RPC kg-1 and an FM-based diet with 450 g FM kg-1. Each diet was extruded with an added moisture content of 29%, 25% and 22% of the mash feed rate. It was found that the technological properties of LPC closely resemble FM, being high solubility, low water-holding capacity (WHC) and low paste viscosity. The LPC 100 and 200 g kg-1 diets could be extruded at 22% moisture, which gives an extrudate with reduced drying requirements. In addition, less specific mechanical energy was needed for extrusion. In contrast, both SPC and RPC have high WHC and paste viscosity. This explains the higher feed moisture required during extrusion. The properties of the feeds containing RPC could be well within the ranges acceptable for commercial fish feed use at even higher moisture content compared with SPC. The results of the extrusion trials confirmed the observations made from the shear cell device. Thus, the shear cell device can be used to study processing conditions that are close to extrusion conditions.
Original languageEnglish
Pages (from-to)178-189
JournalJournal of Food Engineering
Volume126
DOIs
Publication statusPublished - 2014

Keywords

  • trout oncorhynchus-mykiss
  • rainbow-trout
  • wheat gluten
  • glass-transition
  • kernel meal
  • starch
  • extrusion
  • products
  • moisture
  • quality

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