优化螺丝速度和桶温度,以改善基于大豆的高湿度挤出剂的质地和营养状况
Gabriela Ribeiro1,2, María-Ysabel Piñero1, Florencia Parle2
1CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain.
Foods (Basel, Switzerland)
|June 19, 2024
概括
豆蛋白粉末被挤出,以创建基于植物的肉类替代品. 最佳的挤出参数对于在基于大豆的肉类类型中实现所需的纹理和营养质量至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 基于植物的蛋白质研究研究
- 挤出加工 挤出加工
背景情况:
- 由于其纤维形成能力,大豆蛋白是植物性肉类替代品的关键成分.
- 了解大豆蛋白分离物 (SPI) 和缩物 (SPC) 的物理化学特性对于优化肉类模拟生产至关重要.
- 对大豆蛋白粉的表征是必要的,以预测它们在高湿度挤出过程中的行为.
研究的目的:
- 描述大豆蛋白分离物 (SPI),缩物 (SPC) 和它们的混合物 (SPM) 的营养和物理化学特性.
- 为了研究高湿度挤出参数 (螺丝速度和温度) 对基于大豆蛋白的肉类类似物的影响.
- 评估挤出对产生的挤出材料结构,纹理,颜色和营养属性的影响.
主要方法:
- 分析了SPI,SPC和SPM的近似组成,营养质量和物理化学特性.
- 一种SPI:SPC混合物 (1:9比) 的高湿度挤出在不同的螺丝转速 (300-400rpm) 和温度 (120-140°C) 进行.
- 挤出物被评估为外观 (纤维性),质地 (TPA,切削力,异性质),颜色,蛋白质结构 (FTIR) 和素抑制剂含量.
主要成果:
- 较高的挤出温度产生了更柔软,更深色的挤出物,具有增加的异构性.
- 增加的螺丝转速导致了更柔软,更轻的挤出材料,但没有显著提高纤维度.
- 挤出改变了蛋白质结构,降低了β片含量,增加了分子间 (A1) 和分子内 (A2) 聚合物,特别是在140°C时.
- 素抑制剂水平在挤出后降低了90%以上.
结论:
- 挤出加工对基于大豆蛋白质的肉类类似物质的纹理和结构性质产生重大影响.
- 精心选择挤出参数,包括温度和螺丝转速,对于量身定制植物性肉类替代品的特性至关重要.
- 优化挤出条件可以导致可取的纹理属性和减少大豆蛋白产品中的反营养因素.
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