植物蛋白原料体系影响挤压组织化研究进展

蛋白原料是挤压生产组织化产品的基础,只有适宜的蛋白原料配以合适的挤压操作工艺,才能生产出满足要求的组织化蛋白产品。通过归纳国内外相关文献资料,从蛋白原料种类、蛋白质含量、蛋白质变性程度、蛋白质组分和结构以及蛋白原料中其他共存成分5大方面,系统分析影响植物蛋白挤压过程和产品特性的因素;指出不同类别蛋白原料的复配挤压以及原料制备工艺,蛋白质组成、蛋白质改性和添加剂等对挤压产品特性的影响,可能是植物蛋白挤压组织化领域将来的研究热点和方向。

Research Advances in Effects of Vegetable Protein Material Systems on Extrusion Texturization

Raw material protein is the basis for producing textured protein with ideal structure.Only suitable raw material protein combined with optimized extrusion process parameters could be textured protein with ideal structure produced.In this review,the effects of varieties of vegetable protein,protein content,degree of denaturation,protein component and structure,and other components coexisting in raw materials on extrusion process and textured product properties were elucidated systematically.Finally,the possible focus and directions for further research in the field of vegetable protein extrusion texturization were predicted,including the processing applicability of raw material protein from different varieties,co-extrusion of different kinds of protein,and the influence of preparation technology,protein component,protein modification and additives etc.on the properties of textured protein product.