挤压对大豆蛋白构象及其组织化结构的影响研究进展

随着挤压技术的发展,以大豆蛋白为主要原料经过挤压加工制成具有明显组织化结构的素肉制品技术以及蛋白组织化结构形成机制越来越受到学者的关注.近几年的研究表明大豆蛋白微观结构的变化对大豆素肉的宏观组织化结构具有至关重要的作用.本文对挤压过程中大豆蛋白构象及其对组织化结构影响的研究进行综述,概述大豆蛋白分子构成,并总结了挤压对...     

大豆分离蛋白双螺杆挤压组织化和流变性能的研究

分析了大豆分离蛋白在双螺杆挤压加工过程中流变性能,利用双螺杆挤出机的机头测试了大豆分离蛋白挤压过程中的表观粘度,得出随原料含水率、原料温度和螺杆转速的增加,大豆分离蛋白挤出过程中的表观粘度减小,并利用新型双螺杆挤压机进行了大豆分离蛋白组织化试验,获得大豆分离蛋白的组织化产品的光学显微照片和电镜显微照片,分析了大豆蛋白制品双螺杆挤压组织化机理。     

双螺杆食品挤压蒸煮研究的进展

本文综述了双螺杆食品挤压蒸煮研究的进展,包括大豆蛋白的挤压组织化机理、流变性能、挤出理论、挤出机头和食品挤出试验的系统分析模型,主要是针对大豆蛋白质物料。     

大豆与大豆蛋白制品

本文详细论述了大豆与传统大豆制品的起源及其发展，新型大豆蛋白制品（大豆浓缩蛋白，大豆分离蛋白和大豆组织蛋白）的生产工艺及其功能特性。作者还结合近年来国内，外的研究动态，进一步探讨了与大豆蛋白制品生产有关的新方法，新技术，如膜分离技术，发酵技术，温敏凝胶技术和挤压组织化技术。     

大豆蛋白的挤压组织化及其应用

综述了挤压组织化大豆蛋白的生产原理、工艺流程、特点以及挤压过程中蛋白质的作用及性质变化，并介绍了组织化大豆蛋白的应用。     

热塑挤压蒸煮处理技术对大豆蛋白基本特性的影响

利用双轴挤压蒸煮处理技术对大豆蛋白进行处理,从质构特性、功能特性及营养特性等三方面对挤出物的组织化效果进行研究。以三个挤压操作参数供水率、螺杆转速和腔体温度为输入参数,挤出物的最大剪切力、复水率、持水率和蛋白质体外消化率为响应参数,探索挤压蒸煮系统操作参数对大豆蛋白质基本特性的影响规律,统计分析表明,三个挤压操作参数与响应参数之间存在显著的相关关系,所得拟合回归模型具有较高的可信度。挤压蒸煮处理操作参数对大豆蛋白的组织化效果有明显影响。     

物料含水率对大豆蛋白挤压组织化产品特性的影响

物料含水率是植物蛋白挤压组织化过程中重要的操作参数之一,是区分高、低水分挤压工艺的标志.以低温脱脂豆粕为原料,应用德国Brabender DSE-25型双螺杆挤压实验室工作站,研究了物料含水率(28%～53%)对大豆蛋白挤压组织化产品特性的影响.结果表明:物料含水率对大豆蛋白挤压组织化产品特性有重要影响.随着物料含水率的增加,挤压产品的组织化度、吸水率和弹性增大,色泽趋向亮白,硬度和咀嚼度变小.     

组织化大豆蛋白生产工艺研究与应用进展

组织化大豆蛋白是大豆蛋白加工业中重要产品之一。梳理组织化大豆蛋白生产工艺及其关键技术,可提升产品质量和种类,促进大豆蛋白加工业的稳定发展。本研究整理、阐述组织化大豆蛋白生产工艺,以及涉及的关键技术、质量评价、食品应用等方面的研究进展。组织化大豆蛋白具有动物蛋白纤维状结构和咀嚼感,替代动物蛋白可以降低生产成本,改善膳食结构。蛋白质含量、纤维状结构、持水性、色泽是组织化大豆蛋白的质量要素。挤压组织化大豆蛋白产业目前仍以普通组织化蛋白产品为主,开始规模化生产纤维状结构明显的拉丝蛋白,而高水分组织化蛋白仍停留在试验阶段。     

大豆蛋白与大豆肽的生物活性及加工特性研究进展

大豆提供了具有良好营养和理化特性且低成本的蛋白质来源。在大豆加工产业链中,大豆蛋白和大豆肽是非常重要的延伸产品,因在预防和缓解某些疾病方面有不可忽视的利用价值,受到国内外研究人员以及消费者的关注,其作为重要的优质蛋白质来源在食品工业等领域具有广阔的应用前景。介绍了大豆蛋白及大豆肽的生产工艺、生理活性,同时论述了大豆蛋白的食用安全性及加工特性。分别比较了大豆分离蛋白和大豆肽的现存工艺及新工艺的差异,提出了新工艺的优势和特点,为大豆蛋白和大豆肽的生产加工技术的提高提供了新思路;重点介绍了大豆蛋白及大豆肽的生物活性,包括降血脂、调节免疫力、改善骨质疏松和调节肠道菌群平衡等,并对新的生物活性的研究方向进行了总结;同时对大豆蛋白加工特性中良好的凝胶性、乳化性和组织化进行了介绍,特别对于组织化大豆蛋白(人造肉)国内存在的技术问题和今后研究方向做出了展望。     

挤压膨化处理对大豆蛋白功能特性影响

挤压膨化集物料的混合、均质、熟化、成型等多个单元操作于一体,具有多功能、低成本、高效节能、无污染物排放等优点,是一种颇具前景的食品加工技术。目前产业化生产的主要是挤压膨化大豆蛋白(组织化大豆蛋白)。蛋白在挤压膨化过程中受到高温、高压、高剪切力的作用,使蛋白质变性,功能特性因此发生改变。蛋白质的功能性与其应用密切相关,因此,结合国内外目前的研究现状,系统阐述了组织化蛋白的功能特性,如溶解性、乳化性、黏性、持水性和吸油性等,为组织化大豆蛋白的应用和开发研究提供参考。     

Possible Role of the Crude Fiber of Soy Flour in Texture Formation During Nonextrusion Texturization Processing

Scanning electron and transmitted light microscopy were used to study the role of crude fiber in texture formation during non-extrusion processing of soy flour. By comparing micrographs of texturized soy flour, water-extracted texturized soy flour, texturized soy concentrate, texturized soy isolate, and texturized soy product-hull blends, transmitted light and scanning electron microscopy showed that removal of the soluble carbohydrate fractions either before or after nonextrusion texturization did not alter the morphology or microstructure of the texturized soy concentrate or water-extracted texturized soy flour as compared to texturized soy flour. Therefore, it seems probable that the presence of the soluble carbohydrate fractions is not a prerequisite for the formation of the alveolate morphology normally created during nonextrusion processing. Scanning electron microscopy showed that the cuticle morphology of the texturized soy isolate's alveoli was changed as the amount of crude fiber in the soy hull-soy isolate blend increased. The cuticle morphology of the texturized soy isolate-soy hull blend was similar to that of the texturized soy concentrate and texturized soy flour. Therefore, crude fiber seems to control the type of alveolation developed and the type of cuticle morphology exhibited in the product's alveoli.     

Extrusion Texturization of Air-Classified Pea Protein

Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.     

Twin-Screw Extrusion Texturization of Acid and Alkali Denatured Soy Proteins

Effect of pH on functional characteristics of soy protein was investigated by modifying soy flour through acid (HCl) or alkali (NaOH) addition. Acid- and alkali-treated proteins were evaluated and texturized by twin-screw extrusion. Products were analyzed by rheological, functional, and ultrastructural methods. Acid-modified texturized protein had little expansion, increased peak force, increased work of shearing, and a nonoriented fiber arrangement. Slightly alkaline extrudates had increased rehydration but poorer texture. Stronger alkaline treatment resulted in denser products with high peak force measurements, which disintegrated when extrudates were rehydrated. The physicochemical state of soy protein, particularly conformation and protein-water interactions as affected by pH, may influence expansion of textured products and development of plexilamellar structure.     

POTENTIAL FOR UTILIZING 11S SOY GLOBULAR PROTEIN TO STUDY TEXTURE FORMATION1

A corn meal based model food system was successfully utilized in experiments designed to measure the influence of protein type on product integrity. The food systems were processed using either a capillary rheometer or an extrusion capillary rheometer to produce the texturized product. The Warner-Bratzler Shear test and the Ottawa texture measuring tests were utilized to indicate product integrity. The purified 11S soy protein produced a product with greater integrity as measured by maximum shear value than an equivalent amount of soy protein isolate from which it was derived.     

醇法大豆浓缩蛋白（SPC）挤压组织化的机理（Ⅰ）──利用反相色谱法研究蛋白质的吸湿过程

本研究开发了一种反相气相色谱法并将其成功地运用于测试蛋白质的吸湿等温线。结果表明：醇法大豆浓缩蛋白的单分子层吸湿量明显低于酸法大豆浓缩蛋白，且在吸湿过程中无溶胀现象。由于蛋白质聚集微粒表面的极性吸附点减少，致使醇法大豆浓缩蛋白无法获得有效的塑化作用。这是该大豆蛋白在常规挤压条件下无法实现组织化的主要原因。     

Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread

ABSTRACT: Wheat breads were prepared to contain 0%, 2%, 6%, or 12% non-solvent extracted texturized soy flour (NSETSF) or solvent extracted texturized soy flour (SETSF) to evaluate their effects on instrumental and sensory characteristics. To compare the effects of added dough enhancers versus those contained in lip id-extracted soy flour, a sucrose ester was included in some formulations. Both soy flours produced comparable loaves relative to percent inclusion. Texture analysis and trained sensory panel evaluation indicated that SETSF loaves were softer than NSETSF loaves. The consumer panel found bread with 12% NSETSF similar to the control. Texturized, lipid-extracted soy flours added to wheat breads produced a "sucrose ester"-like property.     

Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components

Response surface methodology was used to determine optimal conditions for limited hydrolysis of the extruded soy protein concentrate with Alcalase and Esperase, which would allow one to obtain new products with desirable functional properties. The best results can be obtained by conducting the process at 60°C with water addition 13 g/g protein, enzyme addition 8 × 10⁻³ Anson Units/g protein, as well as pH 8.3 and 8.6 and time 120 and 60 min using Alcalase and Esperase, respectively. It was shown that hydrolysates obtained from extruded soy protein concentrate differ from those from non texturized raw material in the content of sulfhydryl groups, disulphide bonds and surface hydrophobicity. Also, as was shown by SDS-PAGE, protein breakdown in them was less selective.     

Purification, Thermal Stability, and Antigenicity of the Immunodominant Soybean Allergen P34 in Soy Cultivars, Ingredients, and Products

ABSTRACT:  Protein P34 ( Gly m Bd 30K) is the immunodominant allergen in soybean ( Glycine max L.). The objectives of this study were (1) to study the effect of thermal treatment on P34 antigenicity and secondary structure after isolation and purification of P34 from soybean by chromatographic techniques; (2) to identify the variability of P34 allergen within 138 accessions from a diverse USDA soybean germplasm collection by ELISA; and (3) to quantify P34 immunoreactivity in various commercial soy ingredients and products. Thermal processing decreased P34 antigenicity. Soybean accessions with the highest P34 content were ancestral (12 mg/g defatted flour) followed by modern (10 mg/g defatted flour) and exotic (8 mg/g defatted flour). The cultivar that emerged as the lowest-expressing P34 accession was PI548657 (2.3 mg/g defatted flour). Among commercial soy ingredients, soy flour yielded the highest P34 antigenicity (32 mg/g extracted protein) followed by soy protein isolate (29 mg/g extracted protein) and soy protein concentrate (24 mg/g extracted protein). Among soy consumer products, soymilk presented the highest P34 antigenicity, ranging from 7 to 23 mg/g extracted protein, followed by tempeh (8 mg/g extracted protein), soy infant formula (3.4 mg/g extracted protein), soy powder (2 mg/g extracted protein), and soy cheese products (0.50 mg/g extracted protein). Korean miso, soy sauce, soy chili mix, soy nuts, soy cream cheese, soy meat patty, texturized soy protein, and soy cereal exhibited undetectable P34 antigenicity (detection limit = 0.45 ng). Selecting soybean varieties with low levels of this allergen, or via processing, could potentially make soybean products less antigenic.     

Air Classification and Extrusion of Navy Bean Fractions

Pilot plant air classification or raw beans (Phaseolus vulgaris) produced high-protein fractions (HPF) containing 51.4% protein and high-starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion-texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion-cooking is a feasible alternative for dry-processing of beans into products for human consumption.