提高对植物性肉类类别的高湿度挤出分子理解:挑战和前景
Xin Zhang1, Ao Shen1, Zhaonan Zhang1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food chemistry
|July 19, 2024
概括
本综述探讨了植物性肉类类似物在高湿度挤出 (HME) 过程中的成分相互作用. 理解这些分子变化是改善肉类模拟质量和质量的关键.
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
- 生物化学 生物化学
背景情况:
- 植物性肉类类型正在获得越来越多的普及.
- 高湿度挤出 (HME) 是主要的生产方法.
- 在HME过程中复杂的成分相互作用尚未完全理解.
研究的目的:
- 审查用于肉类类别的HME中使用的成分.
- 解释挤出过程中的分子变化和相互作用.
- 详细介绍关键的分子相互作用,如二硫化物,和疏水性键.
主要方法:
- 科学出版物的文献评论. 科学出版物的文献评论.
- 在挤出条件下分析成分的行为.
- 专注于高温,压力和剪切过程中的分子相互作用.
主要成果:
- 确定了主要成分:蛋白质,粉,牙,纤维,脂质,酶.
- 描述了这些成分的形状变化和相互作用.
- 详细介绍了二硫化物,和疏水性键在结构形成中的作用.
结论:
- 了解分子相互作用对于优化HME过程至关重要.
- 进一步的研究可以提高植物性肉类类别的质量和质量.
- 这一审查为未来对肉类模拟生产的调查提供了基础.
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