大豆不溶性膳食纤维和 CaCl2 对低水分挤压产品结构和性能的影响。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-26 DOI:10.1002/jsfa.13980

Wentao Lian, Yang Gao, Haojia Zhang, Tian Zhang, Min Qu, Ying Zhu, Yuyang Huang, Xiuqing Zhu

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引用次数: 0

摘要

背景：膨化植物蛋白目前是动物肉类的主要替代品。本研究考察了大豆不溶性膳食纤维（SIDF）（0%-20%）和氯化钙（0%-1%）对大豆分离蛋白-小麦面筋（SPI-WG）复合材料挤压产品的结构和性能的影响：研究表明，与对照组相比，SIDF（4%-8%）增加了挤压产品的粘度，提高了其比机械能，改善了其复水率和拉伸强度。在 8% SIDF 和 0.5% CaCl2 组中，挤压产品的再水化率达到了 331.67% 的最大值。过量 SIDF 的加入阻止了蛋白质分子交联形成松散的网络结构。对红外光谱和分子间作用力的分析表明，纤维和蛋白质之间的物理相互作用是主要的作用力，疏水相互作用和氢键是维持挤压产品结构的主要因素。添加 CaCl2（0.5%）会导致蛋白质聚集，并进一步提高挤压产品的复水性和拉伸强度：结论：大豆不溶性膳食纤维可提高挤压产品的复水率和质量。添加 CaCl2 可减轻过量 SIDF 对蛋白质结构造成的削弱。这些结果为提高高膳食纤维浓度和高复水率的低水分挤压膨化植物蛋白产品的质量提供了依据。© 2024 化学工业协会。

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Effects of soybean insoluble dietary fiber and CaCl₂ on the structure and properties of low-moisture extruded products.

Background: Texturized vegetable protein is currently a leading alternative to animal meat. This study examined the effects of soybean insoluble dietary fiber (SIDF) (0% to 20%) and CaCl₂ (0% to 1%) on the structure and properties of extruded products made from a soybean protein isolate-wheat gluten (SPI-WG) composite.

Results: The study showed that SIDF (4% to 8%) increased the viscosity of extruded products, enhanced their specific mechanical energy, and improved their rehydration rate and tensile strength compared with a control group. The rehydration rate of the extruded products reached a maximum value of 331.67% in the 8% SIDF, 0.5% CaCl₂ groups. The addition of excess SIDF prevented the cross-linking of protein molecules to form a loose network structure. Analysis of the infrared spectrum and intermolecular forces showed that physical interactions between fibers and proteins were the dominant forces, with hydrophobic interactions and hydrogen bonds primarily maintaining the structure of the extruded products. The addition of CaCl₂ (0.5%) led to protein aggregation and further improved the rehydration and tensile strength of extruded products.

Conclusion: Soybean insoluble dietary fiber can improve the rehydration rate and quality of extruded products. The addition of CaCl₂ mitigated the weakening of the protein structure caused by excess SIDF. These results provide a basis for the improvement of the quality of low-moisture-extruded texturized vegetable protein products with a high dietary fiber concentration and a high rehydration rate. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.