Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics

被引：36

作者：

Jiang, Ruisheng ^{[1
]}

Xiao, Zhigang ^{[1
]}

Huo, Jinjie ^{[1
]}

Wang, Haiguan ^{[1
]}

Li, Hang ^{[1
]}

Su, Shuang ^{[1
]}

Duan, Yumin ^{[1
]}

Gao, Yuzhe ^{[1
]}

机构：

[1] Shenyang Normal Univ, Coll Grain Sci & Technol, Shenyang 110034, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 380卷

关键词：

Rice bran; Simulated meat; Texture; Tensile force; Thermal stability; Chemical cross-linking force; Secondary structure; HIGH-MOISTURE EXTRUSION; SOY PROTEIN; HEALTH; POLYMERIZATION; ISOFLAVONES; SCIENCE; ANALOGS;

D O I：

10.1016/j.foodchem.2021.131842

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Rice Bran (RB) was added to soybean protein isolate (SPI) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of RB-SPI simulated meat were studied. The addition of 10% RB weakened the interaction among hydrogen bond (HB), hydrophobic bond (HI) and disulfide bond (DB), further increasing the hardness of simulated meat. Meanwhile, it decreased the content of intermolecular hydrogen bonding and enhanced the interaction between HI and HB, resulted in an increased tension. Adding 5% RB weakened the interaction between HB, HI and DB, decreased the content of random coils in the secondary structure, but strengthened the DB and ultimately increased the thermal stability of simulated meat.

引用

页数：8

共 41 条

[1] Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review [J].

Alam, M. S. ;

Kaur, Jasmeen ;

Khaira, Harjot ;

Gupta, Kalika .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2016, 56 (03) :445-473

[2] Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges [J].

Anzani, Cecilia ;

Boukid, Fatma ;

Drummond, Liana ;

Mullen, Anne Maria ;

Alvarez, Carlos .

FOOD RESEARCH INTERNATIONAL, 2020, 137

[3] An investigation of the formulation and nutritional composition of modern meat analogue products [J].

Bohrer, Benjamin M. .

FOOD SCIENCE AND HUMAN WELLNESS, 2019, 8 (04) :320-329

[4] Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content [J].

Chen, Feng Liang ;

Wei, Yi Min ;

Zhang, Bo .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (04) :957-962

[5] Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues [J].

Chiang, Jie Hong ;

Loveday, Simon M. ;

Hardacre, Allan K. ;

Parker, Michael E. .

FOOD STRUCTURE-NETHERLANDS, 2019, 19

[6] Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy [J].

Choi, Siu-Mei ;

Ma, Ching-Yung .

FOOD CHEMISTRY, 2007, 102 (01) :150-160

[7] Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins [J].

Colombo, Andres ;

Daniel Ribotta, Pablo ;

Edel Leon, Alberto .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (07) :4434-4439

[8]

CUIXIA S, 2020, ENGINEERING, V7, P674, DOI DOI 10.1016/J.ENG.2020.10.011

[9] Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits [J].

Demirci, Talha ;

Aktas, Kubra ;

Sozeri, Didem ;

Ozturk, Hale Inci ;

Akin, Nihat .

JOURNAL OF FUNCTIONAL FOODS, 2017, 36 :396-403

[10] Structural and functional properties of soy protein isolate and cod gelatin blend films [J].

Denavi, Gabriela A. ;

Perez-Mateos, Miriam ;

Anon, Maria C. ;

Montero, Pilar ;

Mauri, Adriana N. ;

Carmen Gomez-Guillen, M. .

FOOD HYDROCOLLOIDS, 2009, 23 (08) :2094-2101

← 1 2 3 4 5 →