植物性肉类类型的结构和机械异质性
Joel I Zink1, Viviane Lutz-Bueno2, Stephan Handschin3
1Food Process Engineering, Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
Food research international (Ottawa, Ont.)
|February 11, 2024
概括
植物性肉的质地是消费者接受的关键. 植物性肉类类别中较高的蛋白质含量增加了结构和机械异质性,模仿了可持续饮食的传统肉质.
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:
- 对植物性肉类替代品的日益增长的需求需要了解它们的结构性质关系.
- 消费者接受度取决于模仿传统动物肉的质地.
- 可持续的粮食生产需要植物蛋白质的有效纹理化.
研究的目的:
- 为了研究植物性肉类类别的结构性和机械性异型性之间的相关性.
- 了解加工参数和蛋白质含量如何影响肉类模拟质地.
- 为开发与动物肉非常相似的植物性肉提供见解.
主要方法:
- 使用高湿度挤出来生产基于植物的肉类类似物.
- 扫描小角度X射线散射 (sSAXS) 和扫描电子显微镜 (SEM) 分析结构.
- 拉力和动态机械测试评估了机械性能.
主要成果:
- 在肉类类型中观察到结构和机械异质性.
- 随着蛋白质含量增加,异性质指数增加.
- 纹理和结构与机械性能直接相关.
结论:
- 通过调整蛋白质含量,可以调整植物性肉类模拟的异构性.
- 这些发现允许开发具有所需纹理的肉类类型.
- 这项研究支持可持续的饮食转变,同时保持饮食习惯.
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