优化蛋白质纤维旋转,通过风病学和物理化学分析开发基于植物的肉类类似物
Kartik Joshi1, Elnaz Shabani1, S M Fijul Kabir1
1Department of Plastics Engineering, University of Massachusetts Lowell, Lowell, MA 01854, USA.
Foods (Basel, Switzerland)
|September 9, 2023
概括
纤维技术成功地从大豆蛋白中制造出植物性肉类模拟纤维. 这种方法模仿肉类.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 由于环境,道德和健康方面的担忧,消费者对植物性肉类替代品的需求日益增加.
- 需要创新技术来复制植物产品中的肉类纤维结构.
研究的目的:
- 探索纤维技术,以生产植物性蛋白质纤维.
- 模仿肉类肌肉的结构元素,使用植物性成分.
- 开发新的植物性肉类类似物,具有理想的纹理特性.
主要方法:
- 使用的大豆蛋白,多糖类 (pectin,香糖, carrageenan),糖醇和水用于纤维配方.
- 采用带有圆形孔的纤维技术,用于挤出模具.
- 评估线纤维的挤出性,热性和质性质.
主要成果:
- 多糖在挤出过程中增强了纤维凝聚力.
- 纤维的特性因挤出温度而有所不同,从糊状的凝到弹性纤维.
- 挤出性与配方的气质特性 (tan δ) 相对应.
结论:
- 纤维技术是利用植物成分制造纤维材料的可行方法.
- 优化配方和操作条件对于实现所需的纤维属性至关重要.
- 这项技术有可能促进植物性肉类类型的发展.
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