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What analytical characterization capabilities will ideal teams have?

Ideal teams will have capabilities comprising techniques like the following:

  • Chemical / Compositional
    • Fat content/profile
    • Protein Content/profile
    • Dietary Fiber
    • Ash content
    • Moisture Content
    • Starch / Sugar content/profile
  • Structural characterization
    • DSC (protein denaturation behavior)
    • SDS – PAGE (Protein profile in various conditions)
    • Surface Hydrophobicity
    • Size Exclusion – HPLC for molecular weight distribution
    • Zeta Potential
  • Physico-chemical
    • RVA (Rapid Visco analysis)
    • Color
    • Particle Size Distribution
  • Functional Characterization
    • Solubility (in various pH)
    • Foaming capacity / solubility
    • Gelation (Strength / Least Gelation concentration)
    • Water holding capacity
    • Emulsification capacity & stability
    • Oil binding
    • Water binding
  • Nutritional and flavor analysis
    • Amino acid analysis
    • In vitro PDCAAS
    • Flavor analysis (headspace analysis using GC-MS and/or GC-O-MS)
    • Flavor analysis (Nonvolatile analysis using HPLC-MS)
  • Sensory Descriptive analysis
    • Raw protein ingredient
    • Finished product
  • Rheological
  • Microscopy
    • X-ray diffraction / crystallography
    • Confocal microscopy
  • Protein-starch interaction chemistry