This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltod...This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltodextrins (dextrose equivalent (DE):10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65,70,and 75%moisture to investigate their effects on texture and thermal stability.Incorporating 5%maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.When wheat starch was thoroughly gelatinized during subsequent sterilization,the fiber structure and thermal stability were also improved.It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.展开更多
In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with goo...In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.展开更多
与低水分挤压蛋白组织化程度低,质地与口感差相比,高水分组织化植物蛋白具有类似动物肌肉的纤维状结构和口感,被誉为新一代素肉制品,是动物蛋白理想的替代品。以豌豆分离蛋白(pea protein isolate,PPI)为研究对象,采用双螺杆挤压技术制...与低水分挤压蛋白组织化程度低,质地与口感差相比,高水分组织化植物蛋白具有类似动物肌肉的纤维状结构和口感,被誉为新一代素肉制品,是动物蛋白理想的替代品。以豌豆分离蛋白(pea protein isolate,PPI)为研究对象,采用双螺杆挤压技术制备高水分组织化蛋白,探究工艺参数(水分含量、蒸煮温度、喂料速度、螺杆转速)对挤出物的宏观与微观结构、质构特性、感官特性的调控作用,同时通过正交试验结合主成分分析优化得到挤出物最接近动物肉的操作参数。研究结果表明:物料水分含量是改善PPI挤出物组织化度和质地的关键因素。水分含量增加提升了PPI挤出物的组织化度、色泽,显著降低产品的硬度、咀嚼性,水分过高(水分质量分数为65%)或者过低(水分质量分数为45%)的样品其纤维化结构较差;蒸煮温度在140~160℃时挤压的产品体现出较高的组织化度和较优的口感、表观和色泽;提高螺杆转速,组织化度先显著降低而后升高;喂料速度增加,挤出物硬度和咀嚼度先显著增加后降低,组织化度先降低后增加。通过正交试验结合主成分分析法,以牛小黄瓜条部位牛肉的质构参数为目标参数得到了优化的操作参数:水分质量分数为55%,蒸煮温度为160℃,螺杆转速为175 r/min,喂料速度为7 g/min。研究结果旨在为高水分组织化植物蛋白品质调控提供技术支撑。展开更多
基金financially supported by the National Natural Science Foundation of China (32202081)the National Key Research and Development Plan of China (2021YFC2101402)。
文摘This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltodextrins (dextrose equivalent (DE):10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65,70,and 75%moisture to investigate their effects on texture and thermal stability.Incorporating 5%maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.When wheat starch was thoroughly gelatinized during subsequent sterilization,the fiber structure and thermal stability were also improved.It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.
文摘In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.
文摘与低水分挤压蛋白组织化程度低,质地与口感差相比,高水分组织化植物蛋白具有类似动物肌肉的纤维状结构和口感,被誉为新一代素肉制品,是动物蛋白理想的替代品。以豌豆分离蛋白(pea protein isolate,PPI)为研究对象,采用双螺杆挤压技术制备高水分组织化蛋白,探究工艺参数(水分含量、蒸煮温度、喂料速度、螺杆转速)对挤出物的宏观与微观结构、质构特性、感官特性的调控作用,同时通过正交试验结合主成分分析优化得到挤出物最接近动物肉的操作参数。研究结果表明:物料水分含量是改善PPI挤出物组织化度和质地的关键因素。水分含量增加提升了PPI挤出物的组织化度、色泽,显著降低产品的硬度、咀嚼性,水分过高(水分质量分数为65%)或者过低(水分质量分数为45%)的样品其纤维化结构较差;蒸煮温度在140~160℃时挤压的产品体现出较高的组织化度和较优的口感、表观和色泽;提高螺杆转速,组织化度先显著降低而后升高;喂料速度增加,挤出物硬度和咀嚼度先显著增加后降低,组织化度先降低后增加。通过正交试验结合主成分分析法,以牛小黄瓜条部位牛肉的质构参数为目标参数得到了优化的操作参数:水分质量分数为55%,蒸煮温度为160℃,螺杆转速为175 r/min,喂料速度为7 g/min。研究结果旨在为高水分组织化植物蛋白品质调控提供技术支撑。