孤立的豆蛋白对挤出诱导的凝和凝状网络形成在低湿度肉类类似系统中的影响
Hyun-Woo Choi1, Yu Zhang2, Yunju Lee1
1Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea.
Gels (Basel, Switzerland)
|February 26, 2026
概括
将孤立的豆蛋白 (IPP) 添加到植物性肉类类似物 (LMMA) 中,会产生类似于高湿度肉的密纤维结构. 这项研究探讨了IPP的IPP.
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
背景情况:
- 低湿度肉类类似物 (LMMAs) 通常具有扩展的结构,与密集,纤维化的高湿度肉不同.
- 了解挤出过程中的蛋白质相互作用是改善LMMA纹理的关键.
研究的目的:
- 为了研究孤立的豆蛋白 (IPP) 如何影响LMMA中的挤出诱导凝.
- 评估用IPP替代孤立大豆蛋白 (ISP) 对LMMA结构和特性的影响.
主要方法:
- 低湿度挤出加工LMMAs与IPP和ISP的不同比率.
- 对挤出物扩张,空气细胞大小,蛋白质网络结构和纤维对齐的分析.
- 测量物理化学性质,包括水容量,机械阻力和溶性.
主要成果:
- 增加的IPP含量减少了扩张和空气细胞大小,促进了密集的纤维蛋白质网络.
- 20-30%的IPP替代水平产生了与高湿度肉类类型相比的凝结构和纤维度.
- 结合IPP使凝网络变密,增加了机械阻力 (性,切割强度),同时降低了水容量和弹性.
结论:
- 控制的IPP添加有效地修改了挤出诱导的凝和LMMA的网络架构.
- IPP提供了一种策略,用于在植物性肉制品中实现理想的纤维质地.
- 这项研究为使用蛋白质凝的植物性肉类系统的结构机制提供了洞察力.
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