Mapping anisotropic structure formation of soy protein during high-moisture extrusion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-29 DOI:10.1016/j.foodhyd.2025.112037

Ekaterina D. Garina , Sam A. Kuijpers , Martijn I. Gobes , Arjen Sein , Ruud den Adel , Gregory N. Smith , Michael Sztucki , Johannes Hohlbein , Camilla Terenzi , John P.M. van Duynhoven , Wim G. Bouwman

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引用次数: 0

Abstract

The development of novel plant-based meat alternatives that closely mimic the anisotropic structure of animal meat offers a solution to mitigate the adverse effects of animal meat consumption. The currently most widely adopted production route is shear processing through high-moisture extrusion (HME). The complex structure formation mechanisms that determine the final fibrous texture of extrudates have yet to be fully understood. The main obstacle is the lack of multiscale studies investigating the principles governing structure formation from the nano- to the macro-structural level. This work aims to address this knowledge gap by studying materials, collected after a dead-stop operation of an industrial pilot-plant scale extruder, with multiple characterisation techniques, such as Magnetic Resonance Imaging (MRI) and Small-Angle Scattering (SAS). We demonstrate that the nm- to

μ

m-scale structure is formed already within the extruder barrels, and that sub-mm-scale anisotropy develops within the cooling die. Furthermore, we show that diffuse light reflectance (DR) probes the size and coarseness of the lamellar phase-separated regions.

Abstract Image

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大豆蛋白在高水分挤压过程中各向异性结构形成的制图

新型植物性肉类替代品的发展密切模仿动物肉类的各向异性结构，为减轻动物肉类消费的不利影响提供了一种解决方案。目前最广泛采用的生产路线是通过高水分挤压（HME）进行剪切加工。复杂的结构形成机制，决定最终的纤维结构的挤出物尚未完全了解。主要障碍是缺乏从纳米到宏观结构层面对结构形成原理的多尺度研究。这项工作旨在通过研究材料来解决这一知识差距，这些材料是在工业中试规模挤出机的死机操作后收集的，采用多种表征技术，如磁共振成像（MRI）和小角度散射（SAS）。结果表明，挤压筒内已形成nm- μm尺度的结构，冷却模内已形成亚mm尺度的各向异性。此外，我们发现漫反射（DR）探测层状相分离区域的大小和粗度。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.