控制水合大豆蛋白化的滑流开始,作为选择高湿度挤出中冷却模具温度配置文件的基础
Caleb E Wagner1, Aniket Kamboj1, Leon Levine2
1School of Food Science, Washington State University, Pullman, Washington, USA.
Journal of food science
|January 23, 2026
概括
控制模具冷却温度是制造纤维状高湿度肉类类似物 (HMMA) 的关键. 在特定的"纹理化区域"内提高初始模具温度可以增强HMMA中的纤维结构和异构性.
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
- 类风病学 类风病学 类风病学
背景情况:
- 高湿度肉类类型 (HMMAs) 依赖于压冷却以获得纤维质地.
- 对于HMMA模具冷却温度的实用指南是有限的.
- 来自聚合物加工的融化裂变原理可以告知HMMA结构的形成.
研究的目的:
- 为了定义HMMA纹理的临界温度值.
- 建立物质质理学与挤出加工之间的联系.
- 通过控制模具冷却来优化HMMA纤维结构.
主要方法:
- 使用平行板体质量计来测量在冷却和剪切下大豆蛋白悬浮的反应.
- 定义了大豆蛋白中的滑动模式的临界温度 (T临界,T结).
- 通过分段冷却模具进行了挤压试验,改变了第一部分的温度 (100-145°C).
主要成果:
- 确定了一个"纹理化区域" (在T临界和T结之间),对于蛋白质变形和对齐至关重要.
- 在115-130°C的初始压模温度下挤出产生了更大,更连续的纤维捆.
- 在最佳温度范围内,HMMA的结构异构性在较高的水分含量下显著改善.
结论:
- 对于HMMA生产,已经证明了质与过程的联系.
- 在纹理化区域内提高初始切割温度可以增强HMMA的结构异构性.
- 湿度含量,而不是初始模具温度,主要影响HMMA硬度.
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