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降解剂 在高湿度挤出过程中帮助豆蛋白分离的纹理化
Joshua B Bernin1, Preston Watanabe1, Brennan Smith2
1School of Food Science, Washington State University, Pullman, Washington, USA.
Journal of food science
|January 13, 2026
概括
减少剂在挤出过程中显著改变了植物蛋白质结构,影响了纹理和完整性. 在0.05%和150°C的谷氨产生了最好的高湿度肉类模拟纹理.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 材料科学 是一种材料科学.
背景情况:
- 植物蛋白质纹理对于肉类模拟生产至关重要.
- 脱硫化键的形成是挤出过程中蛋白质纹理化的假设机制.
- 了解蛋白质交叉链接是优化肉类模拟性质的关键.
研究的目的:
- 为了研究二硫化键在植物蛋白质纹理化中的作用.
- 为了评估减少剂对豆蛋白挤出的影响.
- 为了确定高湿度肉类模拟生产的最佳条件.
主要方法:
- 用130°C和150°C的双螺杆挤出机挤出豆蛋白.
- 在不同的度中添加了减少剂 (甲硫酸盐,囊,谷氨).
- 挤出物被分析为蛋白质大小,二硫化物/硫醇键,完整性和异性质.
主要成果:
- 减少剂分裂了二硫化物键,影响了挤出物结构和质地.
- 在150°C的谷氨 (0.05%) 产生了最好的高湿度肉类模拟物.
- 蛋白质交叉连接受到减少剂的显著影响,影响物理特征.
结论:
- 减少剂的二硫化键裂解在植物蛋白质纹理化中起着重要作用.
- 减少剂显著改变了高湿度肉类类型的物理性质和质地.
- 特定的减少剂和挤出温度优化了肉类类型特征.
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