利用湿法纺丝技术开发不同蛋白质来源的仿纤维并进行比较评估

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
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引用次数: 0

摘要

在寻找可持续肉类替代品的过程中,质地是一项重大挑战,因为消费者希望替代肉类具有类似肉类的感官特征。在这项研究中,通过引入不同种类的蛋白质源,采用一种有效的自下而上技术--湿法纺丝,制造出了仿真肌肉纤维(IMF)。在本研究中,蛋白质来源(豌豆蛋白分离物、小麦蛋白和肌纤维糊)与海藻酸钠结合,以促进与凝固液的粘合,从而进行制造。研究发现,使用所有蛋白质来源都可以制作 IMF,但由于蛋白质结构不同,与传统肉类相比,质量特性存在显著差异。此外,小麦蛋白和豌豆蛋白分离物的组合在某些质地特征和 Warner-Bratzler 剪切力方面的值与传统肉类相似。总之,优化用于湿法纺丝的蛋白质来源为生产替代肉类的可食用纤维提供了一种新方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.

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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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