Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Res Int. 2022 Aug;158:111554. doi: 10.1016/j.foodres.2022.111554. Epub 2022 Jun 23.
There is an increasing demand to produce high-quality plant-based meat analogs rich in tenderness and juiciness, presenting a significant challenge in creating oil-containing fibrous structures. A novel oil addition approach was developed by adding oil-in-water (O/W) emulsion during high-moisture extrusion processing. The current study investigated the effect of oil content using O/W emulsion on high-moisture extrudates prepared from soy protein isolate (SPI) and wheat gluten (WG) (SPI-WG). The oil content in fibrous SPI-WG extrudate could be up to 8.0% using O/W emulsion, whereas only 4.0% was possible by direct oil addition. O/W emulsion addition significantly decreased the extrusion response parameters of die pressure and specific mechanical energy. Confocal laser scanning microscopy indicated that oil was distributed to small droplets (0.5-15.0 μm) within the protein matrix in SPI-WG extrudates. Oil-free SPI-WG extrudate presented a close-meshed protein network. In contrast, higher oil contents led to more porous structures in SPI-WG extrudates with 3.0-8.0% oil. O/W emulsion addition reduced the rubber-like texture and rheological properties of SPI-WG extrudates, which improved the textural attributes (e.g., chewiness), making them similar to those of cooked chicken breast. In addition, the mobility of water and oil protons increased with increasing oil contents in SPI-WG extrudates, indicating the water and oil binding properties were reduced. Overall, this study demonstrated the potential of using O/W emulsions to promote fibrous structures of high-moisture extrudates.
人们对于富含鲜嫩多汁口感的高品质植物性肉类仿制品的需求日益增长，这给创建含油纤维结构带来了巨大的挑战。本研究通过在高水分挤压加工过程中添加水包油（O/W）乳液，开发了一种新的加油方法。本研究考察了 O/W 乳液中油含量对由大豆分离蛋白（SPI）和小麦面筋（WG）制备的高水分挤出物（SPI-WG）的影响。通过 O/W 乳液可将纤维状 SPI-WG 挤出物中的油含量提高到 8.0%，而直接加油的最大油含量仅为 4.0%。O/W 乳液的添加显著降低了模口压力和比机械能等挤出响应参数。共焦激光扫描显微镜表明，油在 SPI-WG 挤出物中的蛋白质基质内分布于小油滴（0.5-15.0μm）中。无油 SPI-WG 挤出物呈现出紧密的蛋白质网络。相比之下，在含有 3.0-8.0%油的 SPI-WG 挤出物中，更高的油含量导致更多孔的结构。O/W 乳液的添加降低了 SPI-WG 挤出物的橡胶状质地和流变特性，从而改善了其质地属性（如耐嚼性），使其类似于熟鸡胸肉的质地。此外，随着 SPI-WG 挤出物中油含量的增加，水和油质子的流动性增加，表明水和油结合性能降低。总的来说，本研究表明，O/W 乳液在促进高水分挤出物的纤维结构方面具有潜力。
