植物蛋白高湿挤压组织化综述

随着社会发展进步,营养、健康的生活理念以及可持续发展的人文环境越来越受到认同。组织化植物蛋白因其营养丰富、绿色环保而广受关注,其工业生产近年来发展迅猛。高湿挤压工艺可以使组织化植物蛋白具有更类似肉的纤维状组织结构,是目前人造肉加工技术及产业关注的焦点。高湿挤压过程涉及分子的复杂构象改变与理化变化,且影响产品最终品质的因素众多、复杂。如何理清机理,控制条件,优化工艺仍是一大挑战。本综述旨在梳理高湿挤压技术的发展,归纳设备、工艺及机理研究的主要进展,重点分析在此技术中原料、温度、水分含量、进料速度和螺杆转速对产品品质的影响,描述挤压后产品的性质特性,为高湿挤压技术生产组织化植物蛋白的发展提出建议与展望。

A review on Application of High-moisture Extrusion to Textured Vegetable Protein

With society''s continuous development and progress, the concepts of a healthy lifestyle and sustainable humanistic environment are increasingly recognized. The textured vegetable protein has developed rapidly in recent years, and it attracted wide attention because of its abundant nutrition, green and environmental protection. High-moisture extrusion (HME) technology is currently becoming the focus of the plant meat industry, making textured vegetable protein have a fibrous structure more similar to meat. more similar to meat, could be prepared. The process of HME involves complex changes of molecular conformation and physicochemical properties, and the factors affecting quality of product are numerous and comprehensive. There are still big challenges clarifying the mechanism and controlling the processing conditions to construct a reliable engineering model. This review summarized the evolution of HME technology, equipment characteristics, scientific achievements on the mechanism. Furthermore, this review focused on the analyzing of the effect of some conditions such materials, temperature, moisture content, feed speed, and screw speed on product quality and described the properties and characteristics of the product after HME.Finally, suggestions and prospects on researches of high-moisture extrusion technology were proposed.