米糠含量对植物基模拟肉的影响：从表观性质和结构特征方面。
Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics.
机构信息
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
出版信息
Food Chem. 2022 Jun 30;380:131842. doi: 10.1016/j.foodchem.2021.131842. Epub 2021 Dec 13.
Rice Bran (RB) was added to soybean protein isolate (SPI) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of RB-SPI simulated meat were studied. The addition of 10% RB weakened the interaction among hydrogen bond (HB), hydrophobic bond (HI) and disulfide bond (DB), further increasing the hardness of simulated meat. Meanwhile, it decreased the content of intermolecular hydrogen bonding and enhanced the interaction between HI and HB, resulted in an increased tension. Adding 5% RB weakened the interaction between HB, HI and DB, decreased the content of random coils in the secondary structure, but strengthened the DB and ultimately increased the thermal stability of simulated meat.
米糠（RB）被添加到大豆蛋白分离物（SPI）中，添加量分别为 0%、5%、10%、15%和 20%，以通过高水分挤压来生产模拟肉，研究了 RB-SPI 模拟肉的表观性质和结构特征。添加 10%的 RB 削弱了氢键（HB）、疏水键（HI）和二硫键（DB）之间的相互作用，进一步增加了模拟肉的硬度。同时，它降低了分子间氢键的含量，并增强了 HI 和 HB 之间的相互作用，导致张力增加。添加 5%的 RB 削弱了 HB、HI 和 DB 之间的相互作用，降低了二级结构中无规卷曲的含量，但加强了 DB，最终提高了模拟肉的热稳定性。
Zotero 插件