Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues

被引：0

作者：

Zhang, Tian ^{[1
]}

Huang, Yuyang ^{[1
]}

Liu, Linlin ^{[1
]}

Lü, Mingshou ^{[1
]}

Zhu, Ying ^{[1
]}

Sun, Bingyu ^{[1
]}

Zhu, Xiuqing ^{[1
]}

机构：

[1] Key Laboratory of Food Science and Engineering in General Colleges and Universities of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin Universi

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 22期

关键词：

high-moisture extrusion; interaction; polysaccharides; textured plant protein;

D O I：

10.7506/spkx1002-6630-20231127-223

中图分类号：

学科分类号：

摘要：

High-moisture extrusion is a technology to prepare textured plant protein by high temperature, high pressure and high shear force. With its environmentally friendly, health and nutritional advantages, high-moisture extrusion has become the major technique to produce plant protein-based meat analogues. However, there is still a gap with meat in texture, taste and color, so improving the quality of high-moisture extruded plant protein-based meat analogues has become the focus of attention from researchers and producers. Polysaccharides are often used as texture modifiers in high-moisture extrusion processing. This paper focuses on the effects of several polysaccharides such as starch, gum and dietary fiber on the quality and structure of high-moisture extruded plant protein-based meat analogues, and summarizes the interaction mechanism between polysaccharides and proteins during the extrusion process. This review aims to tap the application potential of polysaccharides in the production of high-moisture extruded plant protein-based meat analogues in order to develop more plant protein-based meat analogues with improved quality using polysaccharides and to achieve improvement in the nutrition and quality of plant protein-based meat analogues. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：341 / 350

页数：9

共 67 条

[1] BONNET C, BOUAMRA-MECHEMACHE Z, REQUILLART V, Et al., Viewpoint: regulating meat consumption to improve health, the environment and animal welfare, Food Policy, 97, (2020)
[2] CAPORGNO M P, BOCKER L, MUSSNER C, Et al., Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae, Innovative Food Science & Emerging Technologies, 59, (2020)
[3] XIA S G, XUE Y, XUE C H, Et al., Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion, LWT-Food Science and Technology, 154, (2022)
[4] WANG Q L, XIONG Y L., Processing, nutrition, and functionality of hempseed protein: a review, Comprehensive Reviews in Food Science and Food Safety, 18, 4, pp. 936-952, (2019)
[5] ZHANG Z Y, ZHANG L J, HE S D, Et al., High-moisture extrusion technology application in the processing of textured plant protein meat analogues: a review, Food Reviews International, 39, 8, pp. 4873-4908, (2023)
[6] WITTEK P, ZEILER N, KARBSTEIN H P, Et al., High moisture extrusion of soy protein: investigations on the formation of anisotropic product structure, Foods, 10, 1, (2021)
[7] SAMARD S, RYU G H., A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats, Journal of the Science of Food and Agriculture, 99, 6, pp. 2708-2715, (2019)
[8] GUYONY V, FAYOLLE F, JURY V., Die dimensions impact on fibrous plant protein formation during high moisture extrusion, Applied Food Research, 2, 2, (2022)
[9] CHIANG J H, LOVEDAY S M, HARDACRE A K, Et al., Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues, Food Structure, 19, (2019)
[10] TIAN T, REN K Y, CAO X R, Et al., High moisture extrusion of soybean-wheat co-precipitation protein: mechanism of fibrosis based on different extrusion energy regulation, Food Hydrocolloids, 144, (2023)

← 1 2 3 4 5 6 7 →