口腔处理,质学和机械反应:在两相食品模型中,与异性质化合物之间的关系
1Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Journal of texture studies
|September 18, 2023
概括
这项研究将食品口腔加工测量与机械测试联系起来,以了解肉类替代纹理. 类似于高湿度纹理植物蛋白 (HM-TVP) 中的异型结构,在时会导致更多的横向下运动.
科学领域:
- 食品科学和材料科学 食品科学和材料科学
- 生物机械工程 生物机械工程
- 感官分析是一种感官分析.
背景情况:
- 客观地描述食物质感是很有挑战性的,特别是对于新的替代蛋白质产品.
- 了解消费者对质感的看法对于食品行业至关重要,特别是对于肉类替代品.
- 弥合材料特性和人类感官体验之间的差距是一个正在进行的研究领域.
研究的目的:
- 客观地描述与肉类替代品相关的模型食品系统的质地.
- 为了将食品口腔加工的生物力学数据与材料机械反应相关联.
- 为了研究异型结构对行为的影响.
主要方法:
- 利用跟踪和肌电图来记录口腔在过程中的处理.
- 在模型食品系统上使用机械测试 (小和大压力变形).
- 开发了新的数据处理策略,包括将肌肉活动与真实力量相关联,以及数据标准化与尺寸缩小.
主要成果:
- 与同位素样本相比,非同位素结构阶段,例如高湿度纹理植物蛋白 (HM-TVP),诱导了明显更多的横运动.
- 通过使用先进的数据处理技术来处理口腔数据,可以实现更好的模型匹配.
- 在口过程中生物机械反应与材料特性之间建立了相关性.
结论:
- 食品材料中的异型结构会影响咬过程中的部运动模式.
- 该研究提供了一个框架,用于客观地评估肉类替代品的纹理,使用生物力学和材料科学方法.
- 这些发现有助于开发具有可取的纹理特性,符合消费者期望的肉类替代品.
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