Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-10-01 Epub Date: 2025-10-30 DOI:10.1016/j.foostr.2025.100486

Huihui Dai , Yiting Guo , Xin Chen , Xueqing Zhu , Hongzhou An

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引用次数: 0

Abstract

This study aimed to explore the potential application of wheat gluten hydrolysates (WGH) in high-moisture plant-protein extrudates (HMPPE). The influence of different addition proportions of WGH (0 %, 10 %, 20 %, 30 %) on the response parameters of the extruder, the structural and antioxidant properties of HMPPE was investigated and compared with animal meat. The results indicated that the increase in the proportion of WGH reduced the specific mechanical energy and die pressure of the extruder by 52.2 kJ/kg and 0.8 MPa, respectively. The color of HMPPE deepened, and the texturization degree decreased from 2.90 to 1.53. The hardness, springiness and chewiness gradually decreased, and the textural characteristics were closer to chicken breast and beef tenderloin. Moreover, the addition of WGH optimized the amino acid composition of HMPPE. The values of DPPH and ABTS increased by 32.79 % and 18.66 %, indicating that the antioxidant capacity of HMPPE was enhanced and higher than that of chicken breast and beef tenderloin. Overall, these results provided a new strategy for producing high-quality plant-based protein meat analogues by adding an appropriate amount of WGH.

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小麦面筋水解物改善高水分植物蛋白挤出物的结构和抗氧化性能

本研究旨在探讨小麦面筋水解物（WGH）在高水分植物蛋白挤出物（HMPPE）中的潜在应用。研究了WGH添加比例（0 %、10 %、20 %、30 %）对挤出机响应参数、HMPPE结构和抗氧化性能的影响，并与动物肉制品进行了比较。结果表明：增加水gh的掺量，可使挤出机的比机械能和模压分别降低52.2 kJ/kg和0.8 MPa；HMPPE颜色加深，织构度由2.90降至1.53。硬度、弹性和嚼劲逐渐降低，质地特征更接近鸡胸肉和牛里脊肉。此外，WGH的添加优化了HMPPE的氨基酸组成。DPPH和ABTS分别提高了32.79 %和18.66 %，表明HMPPE的抗氧化能力增强，且高于鸡胸肉和牛里腰肉。总的来说，这些结果为通过添加适量的WGH来生产高质量的植物性蛋白肉类似物提供了新的策略。

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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.