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通过高湿度挤出乳制品植物蛋白质混合物来结构乳类类似物

Hui Ru Tan1, Yao Xing Wong1, Cedric Wee Jian Sow1

  • 1Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore.

International journal of biological macromolecules
|November 11, 2024
PubMed
概括

研究人员使用大豆蛋白分离物 (SPI),小麦质 (WG) 和乳清蛋白缩物 (WPC) 开发了基于植物的类. 最佳的SPI-WG比率创造了与胸相似的纹理,由蛋白质相互作用和特定的结构变化驱动.

关键词:
高湿度的挤出方式混合乳制品植物基的肉类模拟物.豆子蛋白质是一种豆子蛋白质.植物性肉类类似物蛋白质化学 蛋白质化学豆蛋白是一种大豆蛋白质.乳清蛋白质是一种乳清蛋白质.

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