High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI:10.1146/annurev-food-072023-034346

Xiaonan Sui, Tianyi Zhang, Xin Zhang, Lianzhou Jiang

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引用次数: 0

Abstract

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.

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植物蛋白质的高湿挤压：质构化和应用基础。

人们对可持续健康食品替代品的需求日益增长，导致对植物性蛋白质产品的兴趣大增。在用于制造肉类类似物的各种技术中，高水分挤压（HME）技术在开发具有理想质地和口感的植物性蛋白质产品方面大有可为。在挤压过程中，植物蛋白会发生状态转变，导致其流变特性发生变化，从而影响最终挤压物的质量。本综述旨在深入探讨使用高压挤压成型技术对植物蛋白进行质构化的基本问题，特别关注这些蛋白质在整个过程中表现出的流变特性。此外，本综述还从新型原材料和技术的角度探讨了高压挤压成型技术的未来。总之，本综述的目的是全面了解 HME 技术在开发可持续营养植物蛋白产品方面的潜力。食品科学与技术年度综述》第 15 卷的最终在线出版日期预计为 2024 年 4 月。修订后的预计日期请参见 http://www.annualreviews.org/page/journal/pubdates。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.