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| 高水分挤压组织化植物蛋白纤维结构
形成机制研究进展 |
| Research progress on the formation mechanism of high-moisture extrusion textured vegetable protein fiber structure |
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| DOI： |
| 中文关键词: 植物蛋白 组织化 高水分挤压 纤维结构 水添加量 挤压温度 冷却模头 |
| 英文关键词:vegetable protein texturing high-moisture extrusion fiber structure moisture addition extrusion temperature cooling die head |
| 基金项目:国家“十四五”重点研发计划“大宗油料加工副产物综合利用关键技术与装备集成及产业化示范”（2021YFD2100405） |
| Author Name | Affiliation | | LI Xuefei1, XIANG Hai2, REN Jiajia2, YAO Zhanbin2, ZHANG Yixiao3 | 1.Chinese Academy of Agricultural Mechanization Sciences Group Co. , Ltd. , Beijing
100083, China
2.China Machinery Kangyuan Cereals and Oil Equipment (Beijing)
Co. , Ltd. , Beijing 100083, China； 3.Unit 32381 of the Chinese People′s
Liberation Army，Beijing 100072, China |
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| 中文摘要: |
| 高水分挤压组织化技术是目前生产具有类似动物肉的纤维结构和口感的组织化植物蛋白的主要加工技术。旨在为未来新型植物性肉类类似物的加工和产品设计提供理论参考，从原辅料（植物蛋白、添加剂）、挤压系统参数（水添加量、挤压温度、螺杆转速和喂料速度）、冷却模头三个方面阐述对植物蛋白高水分挤压过程中纤维结构形成的影响机制。蛋白质分子间相互作用力是组织化植物蛋白纤维结构形成的关键，而不同的植物蛋白原料其组织化结构所依赖的蛋白质分子间作用力不同。添加剂可以改变蛋白质等分子内或分子间的作用方式和程度，从而直接影响组织化植物蛋白成品纤维结构的形成。挤压参数主要通过影响蛋白质结构来影响产品质构特性。冷却模头有利于各向异性纤维结构的形成 |
| 英文摘要: |
| High-moisture extrusion texturing technology is currently the main processing technology for producing textured vegetable protein with a fibrous structure and taste similar to animal meat. In order to provide a theoretical reference for the future processing and product design of new plant-based meat analogues, the mechanisms influencing the formation of fibrous structures during high-moisture extrusion of plant proteins were described from three aspects: raw and auxiliary materials (vegetable protein, additives), extrusion system parameters(moisture addition, extrusion temperature, screw speed and feeding speed) and cooling die head. Protein intermolecular interactions are key to the formation of textured vegetable protein fiber structures, and different vegetable protein depends on different protein intermolecular interactions for their textured structures. Additives can change the mode and degree of intra- or intermolecular interaction of proteins, thus directly influencing the formation of the fiber structure of the finished textured vegetable protein. Extrusion parameters affect the textural properties of the product mainly by influencing the protein structure. The cooling die head facilitates the formation of anisotropic fiber structures. |
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