Kantanen Katja, Oksanen Anni, Edelmann Minnamari, Suhonen Heikki, Sontag-Strohm Tuula, Piironen Vieno, Ramos Diaz Jose Martin, Jouppila Kirsi
Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland.
Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, FI-00014 Helsinki, Finland.
Foods. 2022 Apr 28;11(9):1280. doi: 10.3390/foods11091280.
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties was weaker and the opposite. Images from microtomography revealed that higher FPIc led to a less organised fibrous structure. In conclusion, fibrous structures can be achieved by utilising a mixture of faba bean protein ingredients, and a higher FPC content seemed to promote fibre formation in the meat analogue.
由于蚕豆的高蛋白产量以及其在较寒冷气候地区种植的可能性，它是一种有潜力的原料。在本研究中，使用高水分挤压工艺制备了由蚕豆分离蛋白（FPI）和浓缩蛋白（FPC）混合物制成的肉类模拟物。本研究的目的是研究挤压过程中FPI含量（FPIc）、进料水分含量（FWC）和长冷却模头温度（LT）对肉类模拟物的机械和物理化学性质以及结构的影响。FPIc的增加导致硬度、胶黏性、咀嚼性和切割强度值升高，同时颜色变深且吸水能力降低。FWC增加对这些性质的影响较弱且相反。显微断层扫描图像显示，较高的FPIc导致纤维结构组织性较差。总之，通过使用蚕豆蛋白成分的混合物可以实现纤维结构，并且较高的FPC含量似乎促进了肉类模拟物中纤维的形成。
