PDF(Pubmed)
Abstract：
Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.
摘要：
纹理化的酪蛋白酸钙挤出物被认为是生产鱼类替代品的有希望的候选人。本研究旨在评估水分含量，挤出温度,螺杆转速,高水分挤出过程的冷却模具单元温度会影响酪蛋白酸钙挤出物的结构和质地性能。随着水分含量从60%增加到70%，切割强度下降了，硬度,和挤出物的咀嚼性。同时,纤维度从1.02显著增加到1.64。硬度，弹性，随着挤出温度从50°C升高到90°C，咀嚼性呈下降趋势，这有助于减少挤出物中的气泡。螺杆速度对纤维结构和纹理性能的影响较小。所有冷却模具单元中的低温（30°C）导致结构受损而没有机械各向异性，这是由于快速凝固造成的。这些结果表明，通过调节水分含量可以有效地控制酪蛋白酸钙挤出物的纤维结构和质地性能，挤出温度,和冷却模具单元温度。
