State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China.
The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China.
Food Chem. 2024 Dec 1;460(Pt 1):140421. doi: 10.1016/j.foodchem.2024.140421. Epub 2024 Jul 14.
NaCl and extrusion temperature have an important influence on the qualities of high-moisture textured proteins, but the influence mechanism is still unclear. Therefore, this study prepared high-moisture textured yeast protein (HMTYP) with different NaCl contents (0%-4%) under different extrusion temperatures (170 °C, 180 °C) and characterized their physicochemical properties. The results showed that the HMTYP containing 1% and 2% NaCl prepared at 180 °C contained a strong fibrous structure. The possible mechanism was as follows: YP could not be sufficiently melted at 170 °C after adding NaCl, causing a decrease in the structural strength; however, at 180 °C, YP still reached a fully molten state even though 1%-2% NaCl was added. After YP sufficiently melted, NaCl enhanced the cross-linking and aggregation of proteins during cooling, which improved the textural properties of HMTYP. Accordingly, NaCl and extrusion temperature could combine to adjust the fibrous structure and texture of HMTYP.
NaCl 和挤出温度对高水分组织化蛋白的品质有重要影响，但影响机制尚不清楚。因此，本研究在不同挤出温度（170°C、180°C）下制备了不同 NaCl 含量（0%-4%）的高水分组织化酵母蛋白（HMTYP），并对其理化性质进行了表征。结果表明，在 180°C 下制备的含 1%和 2%NaCl 的 HMTYP 具有较强的纤维状结构。可能的机制如下：YP 在添加 NaCl 后于 170°C 下不能充分熔融，导致结构强度降低；然而，在 180°C 下，即使添加 1%-2%NaCl，YP 仍达到完全熔融状态。YP 充分熔融后，NaCl 增强了冷却过程中蛋白质的交联和聚集，从而提高了 HMTYP 的质构特性。因此，NaCl 和挤出温度可以结合起来调节 HMTYP 的纤维结构和质地。
