冷挤压与热挤压豌豆分离蛋白的比机械能、比热能及功能特性比较。

Harrison Helmick, Troy Tonner, Daniel Hauersperger, Martin Okos, Jozef L Kokini
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引用次数: 0

摘要

豌豆蛋白是一种受欢迎的植物性蛋白质来源,尽管它在肉类和乳制品类似产品中的应用仍然缺乏。在脂肪和奶油质地的产品开发中尤其如此。冷变性可能是在食物中诱导这些类型纹理的一种方式,因为这是蛋白质中的普遍现象,是由于在低温下疏水相互作用的减弱而发生的。本研究利用单螺杆挤出机系统研究了水分含量(50- 65%)和pH值(2,4.5,8)对冷挤压豌豆蛋白出口温度、比机械能、比热能和质构的影响。结果表明,在pH值为2、湿度为60%及以上的条件下,产品出挤出机的温度为
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Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate.

Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since this is a universal phenomenon in protein that occurs due to a weakening of hydrophobic interactions at cold temperatures. This work utilizes a single screw extruder to systematically study the impacts of moisture content (50-65 %) and pH (2,4.5,8) on the outlet temperatures, specific mechanical energy, specific thermal energy, and texture of cold-extruded pea protein. It was found that at pH 2 and moistures of 60 % and greater, the temperature of the product exiting the extruder is <5.5 °C, and also produced 13.7 %-36.5 % more specific thermal energy, indicating the occurrence of cold denaturation in these products. Based on these findings, a comparison of hot and cold extrusion was conducted as a function of pH and oil content. It was found that cold extrusion imparts 43.0 %-56.2 % more mechanical energy into the protein than hot extrusion, and the cold extruded protein had higher values of Young's modulus and breaking stress. The protein extruded at low temperatures was also able to bind 32.93 % more oil than hot extruded proteins when extruded with 10 % added oil, which may aid in the formation of protein-based fat memetics for the food industry.

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