Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam, Republic of Korea.
J Sci Food Agric. 2019 Aug 30;99(11):4922-4931. doi: 10.1002/jsfa.9722. Epub 2019 May 13.
Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been reported. In this study, the effects of extrusion types (low- and high-moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low- and high-moisture meat analogues was studied.
Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P < 0.001). All high-moisture meat analogues (HMMAs) were associated with a higher integrity index and greater stability of springiness and cutting strength than low-moisture meat analogues (LMMAs) using the same formula and screw speed, while the nitrogen solubility index of HMMAs was lower. Based on the physicochemical properties determined, the higher cross-link formation in HMMAs is proposed to occur in the cooling die section.
Our findings show that the utilization of high-moisture extrusion cooking and the incorporation of wheat gluten into the formula at 400 g kg could impart a fibrous and compact structure to extrudates similar to that of actual muscle meat, with a greater integrity index and texture stability. © 2019 Society of Chemical Industry.
近年来，植物蛋白基产品（如肉类仿制品）受到了广泛关注。然而，低水分和高水分肉类仿制品在生产中应用的产品特性和机制比较尚未见报道。在本研究中，评估了挤压类型（低水分和高水分挤压蒸煮）、是否添加小麦面筋以及螺杆速度（150 和 200 rpm）对肉类仿制品理化性质的影响。研究了低水分和高水分肉类仿制品蛋白质纤维化机制。
挤压类型和添加小麦面筋对理化特性有很大影响，这对控制最终产品的纤维结构至关重要，而螺杆速度仅对弹性有较小影响（P < 0.001）。使用相同配方和螺杆速度，所有高水分肉类仿制品（HMMAs）的完整性指数较高，弹性和切割强度稳定性也较大，而低水分肉类仿制品（LMMAs）的氮溶解度指数较低。基于确定的理化性质，提出在冷却模具段 HMMAs 中形成更高的交联。
我们的研究结果表明，利用高水分挤压蒸煮和在配方中添加 400 g/kg 的小麦面筋，可以赋予挤出物类似于实际肌肉肉的纤维状和紧凑结构，具有更高的完整性指数和质地稳定性。© 2019 化学工业协会。
