Sengar Animesh Singh, Beyrer Michael, McDonagh Ciara, Tiwari Uma, Pathania Shivani
Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland.
Foods. 2023 Oct 19;12(20):3830. doi: 10.3390/foods12203830.
The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different possible mechanisms responsible for structure formation and the effect of extrusion process parameters and outlines the recent advances in the long cooling dies (LCDs) used for meat alternative development. The role of different protein ingredients and the impact of combining them with other biopolymers were also evaluated. The underlying mechanism behind anisotropic structure formation during HME is a synergistic effect, with substantial dependence on the source of ingredients and their processing background. Formulation including proteins derived from plants, insects, animals, and microalgae with other biopolymers could pave the way to develop structured meat alternatives and fill nutritional interstices. Dynamic or rotating annular gap cooling dies operating at freely controllable shear and static annular gap dies are recent developments and assist to produce layered or fibrous structures. The complex chemical sites created during the HME of plant protein favour flavour and colour retention. This paper summarises the recent information published in the scientific literature and patents, which could further help researchers to fill the present knowledge gaps.
市场已观察到对植物性食品作为动物肉类产品替代品的需求迅速增长。诸如高水分挤压（HME）等技术有潜力利用替代蛋白质成分形成各向异性结构。本文讨论了负责结构形成的不同可能机制以及挤压工艺参数的影响，并概述了用于肉类替代品开发的长冷却模头（LCD）的最新进展。还评估了不同蛋白质成分的作用以及将它们与其他生物聚合物结合的影响。HME过程中各向异性结构形成背后的潜在机制是一种协同效应，在很大程度上依赖于成分来源及其加工背景。包含来自植物、昆虫、动物和微藻的蛋白质与其他生物聚合物的配方可为开发结构化肉类替代品和填补营养空白铺平道路。动态或旋转环形间隙冷却模头在可自由控制的剪切条件下运行，以及静态环形间隙模头是最近的发展成果，有助于生产分层或纤维状结构。植物蛋白HME过程中产生的复杂化学位点有利于风味和颜色保留。本文总结了科学文献和专利中发表的最新信息，这可进一步帮助研究人员填补当前的知识空白。
