构建凝/康雅克葡萄甘/小麦纤维复合液凝,通过离子交叉连接和湿度调节来模拟食用软骨
Jiyu Yang1, Sijia Zhu1, Weiwen Ren1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
Food research international (Ottawa, Ont.)
|May 19, 2024
概括
研究人员使用凝,康杰克葡萄甘和小麦纤维水凝开发了基于植物的软骨. 交叉连接和湿度控制有效地模仿了植物性肉类肉和猪肉软骨的质地.
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
- 生物技术是生物技术.
背景情况:
- 推进植物性肉类需要模仿动物组织纹理,特别是软骨.
- 非动物来源的材料对于创建真实的模拟肉类产品至关重要.
研究的目的:
- 开发可食用的软骨模拟器,使用多糖水凝.
- 增强植物性肉类替代品的质地和特性.
主要方法:
- 使用凝糖 (GG),康杰克葡萄甘 (KGM) 和小麦纤维 (WF) 制造的水凝.
- 通过Ca2+交叉连接和湿度控制来调节机械强度,水性质和微观结构.
- 使用挤出脱水来进一步改变水凝的特性.
主要成果:
- Ca2+交叉连接显著改善了硬度,性,弹性,剪切力和剪切能量.
- 挤出脱水导致更紧的微观结构和改变的机械性能.
- 有80%的水分含量和Ca2+交叉连接的水凝模仿了软骨;70%的水分含量模仿了猪软骨.
结论:
- Ca2+ 交叉连接和水调节对于定制 GG/KGM/WF 复合液凝质感是有效的.
- 这项研究为设计可食用软骨模拟器从多糖水凝设计提供了一个框架.
- 开发的水凝可以提高植物性肉类与真肉的相似性.
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