{"title":"应用剪切池模拟挤压,测试原材料的结构性","authors":"","doi":"10.1016/j.foodhyd.2024.110736","DOIUrl":null,"url":null,"abstract":"<div><div>The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s<sup>−1</sup> in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Application of a shear cell for the simulation of extrusion to test the structurability of raw materials\",\"authors\":\"\",\"doi\":\"10.1016/j.foodhyd.2024.110736\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s<sup>−1</sup> in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-10-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24010105\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24010105","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s−1 in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials.
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.