高水分挤压组织化谷朊蛋白拉伸各向异性的研究

Study on the Tensile Anisotropy of the High Moisture Extrusion Structured Wheat Gluten

研究和分析植物基仿肉产品的各向异性,是表征该类产品组织化程度、理解其纤维化结构形成机理的有效途径。通过对两种不同面粉含量高水分挤压组织化谷朊蛋白拉伸曲线的分析,探讨了不同性能参数(弹性模量、屈服强度、屈服应变、断裂强度、断裂应变和单位面积断裂功)在产品挤出方向(纵向)和垂直于挤出方向(横向)上的差异。结果表明:蛋白质含量影响着制成品的纤维排列和相结构组成;除弹性模量外,两种高水分挤压组织化谷朊蛋白的其他拉伸性能在两个方向均有显著的差异;断裂功指数具有比应力和应变各向异性指数更高的结构辨别能力。

Studying and analyzing the anisotropy of plant-based meat analogs is an effective way to characterize their texturizing degree and understand the formation mechanism of the fibrous structures during processing.The differences of mechanical properties(elastic modulus,yield strength,yield strain,fracture strength,fracture strain and fracture work per unit area)along with the extrusion direction(longitudinal)and perpendicular to the extrusion direction(lateral)were investigated by analyzing the tensile curves of two high moisture extrusion textured wheat gluten with different flour contents.Results showed that the protein content affected the fiber arrangement and phase structure of products;except for elastic modulus,other tensile properties of the two high moisture extrusion textured wheat gluten were significantly different in both directions;the anisotropy indexes from fracture work had higher ability to discriminate fibrous structures than those from stress and strain.