PDF(Pubmed)
Abstract：
Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50-80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures.
摘要：
具有环境和健康意识的消费者越来越多地寻找植物性替代品，以替代日常饮食中的动物性产品。在这些替代方案中，对与肉类的味道和质地非常相似的肉类类似物的需求不断增长。因此,已经做出了巨大的努力来开发具有理想的肉样结构的肉类类似物。目前,大豆蛋白和小麦面筋是用于生产这些肉类类似物的主要成分，因为它们的可用性和独特的功能。这项研究观察到，水分含量为50-80％的高水分挤出已成为创建纤维结构的常用方法，大豆蛋白和小麦面筋被认为是不相容的蛋白质。在结构化过程之后，它们形成两相填充凝胶，以小麦面筋为连续相，大豆蛋白为填充材料。此外，大豆蛋白和小麦面筋网络的形成依赖于共价和非共价相互作用键的组合，包括稳定蛋白质网络的氢键，在热机械过程中控制蛋白质链缔合的疏水相互作用，和可能有助于纤维结构形成的二硫键。这篇综述提供了案例研究和例子，展示了特定的处理条件如何改善整体结构，旨在为纤维结构的进一步研究和进步提供有价值的参考。
