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植物蛋白的高湿度挤出:进步,挑战和机遇
Xin Yi See1, Jie Hong Chiang1, Li Min Law1
1Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore.
Critical reviews in food science and nutrition
|October 18, 2023
概括
高湿度挤出有效地从各种植物蛋白质中创建纤维性肉类替代品. 这一审查简化了优化新型蛋白质挤出,减少了开发时间和资源.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 高湿度挤出是可扩展生产有纤维的肉类类型的关键技术.
- 目前的产品主要使用大豆,小麦质和豆蛋白.
- 由于可持续性和过敏原问题,多样化蛋白质来源 (大麻,豆,豆) 是至关重要的.
研究的目的:
- 审查挤出过程中纤维结构形成的机制.
- 提供各种植物蛋白质纹理的挤出参数的概述.
- 减少用于优化新型植物蛋白挤出和帮助未来建模的资源.
主要方法:
- 对植物蛋白的高湿度挤出工艺的文献综述.
- 对影响纤维结构形成的挤出参数的分析.
- 汇编了各种植物蛋白质来源的纹理化数据.
主要成果:
- 介绍了纤维结构形成的详细机制.
- 为广泛的植物蛋白提供了挤出参数的概述.
- 数据促进了对新型蛋白质的优化,可能有助于挤出建模.
结论:
- 这一审查巩固了挤出数据,简化了新植物蛋白的过程.
- 它强调了挑战和机遇,加速了肉类模拟器的开发和商业化.
- 这些发现支持有效扩大和多样化植物性肉类替代品.
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