价值化压蛋糕作为纹理植物蛋白的成分:加工,结构和纹理
Lallinger Luise1, Alejandra Maria Torres Gomez1, Alejandra Maria1
1Department of Food Biotechnology and Food Process Engineering, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany.
Journal of food science
|August 20, 2025
概括
作为石油生产的副产品,压蛋糕 (PC) 可用于制造营养丰富且可持续的纹理植物蛋白 (TVP). 这些植物性成分提供了改进的质地,并可以部分取代肉类替代品中的蛋白质分离物.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的粮食生产可持续的粮食生产
- 植物性成分 植物性成分
背景情况:
- 压力蛋糕 (PC) 是石油生产的副产品,富含蛋白质和纤维.
- 开发可持续和营养丰富的肉类替代品是食品科学的一个不断增长的领域.
- 使用PC等副产品可以提高粮食生产的可持续性.
研究的目的:
- 评估各种压蛋糕 (PC) 的技术功能特性,用于生产纹理植物蛋白 (TVP).
- 评估PC内容对TVP的加工,结构和纹理的影响.
- 确定PCs在改善植物性肉类替代品的营养特征和类似肉质的质地方面的潜力.
主要方法:
- 来自各种油源 (杏仁,子,亚麻,南瓜,兰子,向日) 的15个PC面粉的表征.
- 低湿度挤出PC粉与不同度的豆蛋白分离物混合.
- 挤出物结构 (显微镜) 和纹理 (骨折测试,纹理配置分析) 的分析.
主要成果:
- 电脑中的油脂和蛋白质含量显著影响TVP的加工和性能.
- 增加的PC含量导致TVP的密度更高,毛孔更小,片更厚,增强了类似肉类的性.
- 用向日,亚麻和南瓜种子PC制成的TVP表现出优越的肉类样质纹理属性.
结论:
- 压蛋糕具有适合用于TVP生产的技术功能性质.
- 电脑可以部分取代传统的蛋白质隔离物,改善TVP营养,质地和可持续性.
- 这项研究为优化使用各种植物性副产品的TVP生产提供了见解.
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