高水分挤压组织化谷朊蛋白拉伸各向异性的研究
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摘要
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.
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.
引文
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[19] DEKKERS B L,NIKIFORIDIS C V,VAN DER GOOT A J.Shear-induced fibrous structure formation from a pectin/SPI blend[J].Innovative Food Science and Emerging Technologies,2016,36:193-200.
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[21] KRINTIRAS G A,G魻BEL J,VAN DER GOOT A J,et al.Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell[J].Journal of Food Engineering,2015,160:34-41.
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[23] XU X Z,WRIGHT P S,HECTOR M P,et al.Force,rate and work used during incisor penetration on different texture foods[J].Journal of Texture Studies,2008,39:115-128.
[24]徐献忠,刘大全,刘雯雯.食品质感性能的主客观评价技术分析[J].食品安全质量检测学报,2016(3):1095-1101.
[25] HOCHSTETTER A,TALJA R A,HELEN H J,et al.Properties of gluten-based sheet produced by twin-screw extruder[J].LWT-Food Science and Technology,2006,39:893-901.
[26]洪滨,解铁民,高扬,等.淀粉对高水分挤压组织化蛋白特性的影响[J].食品工业,2014,35(7):184-189.
[2]薛晓程,李兴奎,安红周,等.谷朊粉原料特性与挤压组织化蛋白品质关系的研究[J].河南工业大学学报(自然科学版),2017,38(4):29-34.
[3] DEKKERS B L,BOOM R M,VAN DER GOOT A J.Structuring processes for meat analogues[J].Trends in Food Science&Technology,2018,81:25-36.
[4] GWIAZDA S,NOGUCHI A,SAIO K.Microstructural studies of texturized vegetable protein products:effects of oil addition and transformation of raw materials in various sections of a twin screw extruder[J].Food Microstructure,1987,6:57-61.
[5] CHEFTEL J C,KITAGAWA M,QU魪GUINER C.New protein texturization processes by extrusion cooking at high moisture levels[J].Food Reviews International,1992,8(2):235-275.
[6]王洪武,林炳鉴.复合蛋白挤压加工工艺的初步研究[J].农业工程学报,2004,20(4):216-219.
[7]陈锋亮.植物蛋白组织化过程中水分的作用[D].北京:中国农业科学院,2010.
[8]张丙虎.小麦谷朊粉挤压组织化特性研究[D].北京:中国农业科学院,2010.
[9] LIN S,HUFF H E,HSIEH F.Texture and chemical characteristics of soy protein meat analog extruded at high moisture[J].Journal of Food Science,2000,65(2):264-269.
[10] LIN S,HUFF H E,HSIEH F.Extrusion process parameters sensory characteristics and structural properties of a high moisture soy protein meat analog[J].Journal of Food Science,2002,67(3):1066-1072.
[11] YAO G,LIU K S,HSIEH F.A new method for characterizing fiber formation in meat analogs during high moisture extrusion[J].Journal of Food Science,2004,69(7):303-307.
[12] RANASINGHESAGARA J,HSIEH F,YAO G.An image processing method for quantifying fiber formation in meat analogs under high moisture extrusion[J].Journal of Food Science,2005,70(8):450-454.
[13]陈锋亮,魏益民,姚刚,等.高水分挤压组织化蛋白纤维取向度光学评价方法研究[J].中国粮油学报,2014,29(1):66-71.
[14]康立宁.大豆蛋白挤压组织化技术和机理研究[D].杨凌:西北农林科技大学,2007.
[15]孙照勇.植物蛋白复合挤压组织化特性研究[D].北京:中国农业科学院,2009.
[16]郑建梅.谷朊粉挤压组织化技术及产品结构研究[D].杨凌:西北农林科技大学,2012.
[17] GRABOWSKA K J,TEKIDOU S,BOOM R M,et al.Shear structuring as a new method to make anisotropic structures from soy-gluten blends[J].Food Research International,2014,64:743-751.
[18] GRABOWSKA K J,ZHU S,DEKKERS B L,et al.Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate[J].Journal of Food Engineering,2016,188:77-86.
[19] DEKKERS B L,NIKIFORIDIS C V,VAN DER GOOT A J.Shear-induced fibrous structure formation from a pectin/SPI blend[J].Innovative Food Science and Emerging Technologies,2016,36:193-200.
[20] KRINTIRAS G A,G魻BEL J,BOUWMAN W G,et al.On characterization of anisotropic plant protein structures[J].Food&Function,2014,5:3233-3240.
[21] KRINTIRAS G A,G魻BEL J,VAN DER GOOT A J,et al.Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell[J].Journal of Food Engineering,2015,160:34-41.
[22] KRINTIRAS G A,DIAZ J G,VAN DER GOOT A J,et al.On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers[J].Journal of Food Engineering,2016,161:205-213.
[23] XU X Z,WRIGHT P S,HECTOR M P,et al.Force,rate and work used during incisor penetration on different texture foods[J].Journal of Texture Studies,2008,39:115-128.
[24]徐献忠,刘大全,刘雯雯.食品质感性能的主客观评价技术分析[J].食品安全质量检测学报,2016(3):1095-1101.
[25] HOCHSTETTER A,TALJA R A,HELEN H J,et al.Properties of gluten-based sheet produced by twin-screw extruder[J].LWT-Food Science and Technology,2006,39:893-901.
[26]洪滨,解铁民,高扬,等.淀粉对高水分挤压组织化蛋白特性的影响[J].食品工业,2014,35(7):184-189.
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