Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100274

Wanqing Jia , Ignatia Regina Sutanto , Mbalo Ndiaye , Julia K. Keppler , Atze Jan van der Goot

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Abstract

Sunflower kernel is rich in protein and is considered an alternative plant protein source for meat analogue application. The effect of process conditions used to make ingredients from sunflower kernel needs to be investigated on the functional and structuring properties. Pre-pressing and de-oiling with 96% ethanol were applied to obtain de-oiled sunflower kernel (DSK). Pressed sunflower kernel (PSK) was obtained by more intensive pressing only. Their concentrates were obtained by aqueous ethanol washing to study the effect of oil and phenol removal. DSK and its concentrate formed a fibrous product at 40 wt% by shearing and heating at 140 ℃ in a shear cell. The washed DSK led to stronger products upon shearing and heating. However, PSK, before and after washing only formed a crumble gel under the same conditions. The differences for the water holding capacity, nitrogen solubility index, and rheological properties were remarkably small between DSK and PSK, and the washed concentrates. The remaining oil in the sunflower material is crucial for the structuring potential, while the phenol content does not seem to have a relevant influence. The primary de-oiling process turned out to be a determining factor for further oil removal with aqueous ethanol washing.

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水乙醇洗涤对肉类模拟用向日葵材料功能性能的影响

向日葵仁富含蛋白质，被认为是肉类类似物应用的替代植物蛋白质来源。需要研究从葵花籽中制备成分的工艺条件对功能和结构性质的影响。采用预压和96%乙醇脱油的方法制备脱油向日葵仁（DSK）。压制的向日葵仁（PSK）是通过更密集的压制获得的。用乙醇水溶液洗涤得到它们的浓缩物，研究其除油和除酚效果。DSK及其浓缩物在剪切池中经140℃剪切加热，形成40wt%的纤维状产物。洗涤后的DSK在剪切和加热时产生更强的产品。然而，PSK在洗涤前后仅在相同条件下形成碎凝胶。DSK和PSK以及洗涤后的浓缩物在持水能力、氮溶解度指数和流变性能方面的差异非常小。向日葵材料中剩余的油对结构潜力至关重要，而苯酚含量似乎没有相关影响。一次除油过程被证明是用含水乙醇洗涤进一步除油的决定因素。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.