Xinlian Su, Xin Hu, Ping Li, Kai Zhou, Hui Zhou, Baocai Xu
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引用次数: 0
Abstract
High-moisture extrusion is an important technology for producing fibrous plant-based meat analogs, yet the relative contributions of different processing variables to quality formation remain unclear. In this study, wheat gluten and Morchella esculenta mycelium were used as raw materials to investigate the effects of moisture content, barrel temperature, screw speed, and cooling temperature on the quality characteristics of high-moisture extrudates. Moisture content was identified as the key factor affecting texture, color, and water distribution. Excessively high cooling temperature (100°C) led to an increase in fibrous degree but a reduction in hardness. LF-NMR analysis showed that processing conditions significantly altered water distribution and mobility in the extrudates. FTIR results indicated that the major functional groups were not markedly changed, whereas protein secondary structures underwent pronounced rearrangement, suggesting that suitable processing conditions favored ordered chain reorganization and the formation of stable structures. Protein solubility further revealed that network formation and restructuring were mainly governed by hydrogen bonding and hydrophobic interactions. Consistently, correlation analysis indicated that moisture content was closely associated with several quality attributes of the extrudates. Overall, the quality formation of high-moisture extrudates was jointly driven by intermolecular protein interactions, water migration behavior, and structural reorganization.
期刊介绍：
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
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