{"title":"蛋白酶水解预处理对挤压机反应和高水分植物蛋白挤出物结构特征的影响","authors":"Huihui Dai, Hongzhou An","doi":"10.1016/j.jfoodeng.2024.112062","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate the effect of protease hydrolysis pretreatment (PHP) on extruder response and the structural characteristics of high-moisture plant-protein extrudates. The results showed that specific mechanical energy of the extruder decreased from 147.06 kJ/kg to 116.14 kJ/kg, which reduced the energy consumption of the extruder and was beneficial for the application of hydrated wheat gluten with strong viscoelasticity during the extrusion process. Texturization degree that characterized the fibrous structure formation of high-moisture plant-protein extrudates reduced from 1.70 to 1.05. The hardness and chewiness decreased, while the springiness of the extrudates increased. Moderate PHP weakened the cross-linking strength and viscoelasticity of the extrudates, which can improve the problem of the excessively dense texture of high-moisture plant-protein extrudates. Meanwhile, PHP improved protein extractability and increased immobilized water and free water content in the extrudates.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of protease hydrolysis pretreatment on extruder response and the structural characteristics of high-moisture plant-protein extrudates\",\"authors\":\"Huihui Dai, Hongzhou An\",\"doi\":\"10.1016/j.jfoodeng.2024.112062\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to investigate the effect of protease hydrolysis pretreatment (PHP) on extruder response and the structural characteristics of high-moisture plant-protein extrudates. The results showed that specific mechanical energy of the extruder decreased from 147.06 kJ/kg to 116.14 kJ/kg, which reduced the energy consumption of the extruder and was beneficial for the application of hydrated wheat gluten with strong viscoelasticity during the extrusion process. Texturization degree that characterized the fibrous structure formation of high-moisture plant-protein extrudates reduced from 1.70 to 1.05. The hardness and chewiness decreased, while the springiness of the extrudates increased. Moderate PHP weakened the cross-linking strength and viscoelasticity of the extrudates, which can improve the problem of the excessively dense texture of high-moisture plant-protein extrudates. Meanwhile, PHP improved protein extractability and increased immobilized water and free water content in the extrudates.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-03-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424001286\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424001286","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Effect of protease hydrolysis pretreatment on extruder response and the structural characteristics of high-moisture plant-protein extrudates
This study aimed to investigate the effect of protease hydrolysis pretreatment (PHP) on extruder response and the structural characteristics of high-moisture plant-protein extrudates. The results showed that specific mechanical energy of the extruder decreased from 147.06 kJ/kg to 116.14 kJ/kg, which reduced the energy consumption of the extruder and was beneficial for the application of hydrated wheat gluten with strong viscoelasticity during the extrusion process. Texturization degree that characterized the fibrous structure formation of high-moisture plant-protein extrudates reduced from 1.70 to 1.05. The hardness and chewiness decreased, while the springiness of the extrudates increased. Moderate PHP weakened the cross-linking strength and viscoelasticity of the extrudates, which can improve the problem of the excessively dense texture of high-moisture plant-protein extrudates. Meanwhile, PHP improved protein extractability and increased immobilized water and free water content in the extrudates.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.