高湿度挤压植物蛋白生物聚合物过程中流变参数与结构形成之间的关系

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-12 DOI:10.1016/j.foodhyd.2024.110843

Julie Frost Dahl , Oriane Bouché , Miek Schlangen , Atze Jan van der Goot , Milena Corredig

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引用次数: 0

摘要

高水分挤压（HME）被广泛用于植物源蛋白质配料的质构化，但其发展在很大程度上仍以试验和错误为基础。在本项目中，我们假设分析植物基混合物在熔融状态和冷却过程中的流变特性有助于了解其结构的形成。为了验证这一假设，我们在不同的水分和淀粉含量条件下对含有豌豆蛋白分离物（PPI）的生物聚合物配方进行了研究，并使用闭腔流变仪（CCR）分析了它们在与高密度聚乙烯加工过程相关的温度条件下的流变特性。然后将使用 CCR 得出的结果与使用实验室规模挤压机获得的 HME 机械性能进行对比，后者是通过振荡流变学、大变形和动态机械分析测量的。低水分（55%）的高密度聚乙烯又硬又脆，而高水分（65%）的高密度聚乙烯则形成了更柔韧的各向异性结构。添加淀粉则可形成更柔软的结构。用 CCR 测量的生物聚合物混合物的粘弹性能与最终挤出物的机械参数相关。在 CCR 中测量的小变形流变参数与硬度值之间存在很强的相关性，而非线性粘弹性参数则与各向异性指数相关。结果表明，在早期冷却阶段测量的材料特性对高密度机械结构的异质性有很大影响。这项研究强调了使用 CCR 测量生物聚合物混合物的粘弹性能来预测其在挤压加工时的结构特征的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

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Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

High moisture extrusion (HME) is widely employed to texturize plant-derived protein ingredients, but its development is still much based on trial and error. In this project, it was hypothesized that the rheological properties of plant-based mixtures analyzed when in the molten state and during their cooling can aid in understanding their structure formation. To test this hypothesis, biopolymer formulations containing pea protein isolate (PPI) were examined at different moisture and starch contents, and their rheological properties were analyzed using a closed cavity rheometer (CCR) at temperatures relevant to those applied during HME processing. The results obtained with the CCR were then contrasted with the mechanical properties of HME obtained using a lab scale extruder, measured using oscillatory rheology, large deformation, and dynamic mechanical analysis. Low moisture (55 %) HMEs were stiff and brittle, while high moisture (65 %) HMEs formed more flexible and anisotropic structures. Addition of starch created softer structures. The viscoelastic properties of the biopolymer mixes measured with the CCR were correlated with the mechanical parameters of the final extrudates. Strong correlations were found between small deformation rheological parameters measured in the CCR and the hardness values, while non-linear viscoelastic parameters were correlated with anisotropy indexes. Results demonstrated that the material properties measured at the early cooling stages strongly influence the structural heterogeneity in HMEs. This study highlights the potential to use the viscoelastic properties of the biopolymer mix measured with the CCR to predict their structural features when processed by extrusion.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.