粉纤维复合物诱导的蛋白质网络组合增强了植物性肉类类别的纹理特性
Zhixin Jia1, Jingbin Zhang2, Ziming Guo3
1Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Food chemistry
|February 3, 2026
概括
一种新的粉纤维复合物通过在挤出过程中增强蛋白质重组来改善植物性肉质. 这创造了更纤维的结构,促进了水和油的结合,在肉类类似物中获得了更好的感官质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 在植物性肉类类似物中复制动物肌肉的纤维质感是具有挑战性的.
- 高湿度挤出是植物蛋白质纹理的一个关键技术.
研究的目的:
- 为了研究使用高氨糖玉米粉-花纤维复合物来调节蛋白质重组.
- 为了优化复合材料的度,以改善肉类模拟纹理.
主要方法:
- 蛋白质的高湿度挤出,含有不同度的粉纤维复合材料.
- 纹理形状分析,水容量和油容量测量.
- 微结构分析 (SEM) 和分子分析 (FTIR,XRD) 用于评估结构变化.
主要成果:
- M10复合材料形成了一个稳定的3D网络,增强了水 (>10%) 和油 (>60%) 的容量.
- 使用5%的M10复合材料 (CS 5%) 实现了最佳的纹理,降低了硬度并增加了弹性.
- 复合材料的添加增加了结合和β片含量,促进了有组织的纤维结构.
结论:
- 粉纤维复合材料在高湿度挤出过程中有效增强蛋白质纹理.
- 该战略提供了一种实用方法,用于开发具有更好的感官特征的植物性肉类类别.
- 了解复合物在蛋白质重组中的作用是制定优质肉类替代品的关键.
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