文献类型： 外文期刊

作者： Sun, Yusha ³ ; Dong, Mengxue ³ ; Bai, Jie ³ ; Liu, Xuebo ³ ; Yang, Xiujuan ¹ ; Duan, Xiang ² ;

作者机构： 1.Guangxi Subtrop Crops Res Inst, Nanning 530000, Peoples R China

2.Northwest A&F Univ, Coll Food Sci & Engn, 28 Xi Nong Rd, Yangling 712100, Peoples R China

3.Northwest A&F Univ, Coll Food Sci & Engn, Yangling, Peoples R China

4.Guangxi Subtrop Crops Res Inst, Nanning, Peoples R China

关键词： wheat gluten protein; pH shifting modification; high moisture extrusion cooking; high water-holding capacity; meat analogue

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： BACKGROUNDWheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion.RESULTSThe results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure.CONCLUSIONWhen the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. & COPY; 2023 Society of Chemical Industry.