http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Chemical cross-linking of different plant protein-based meat analogues by extrusion process
Sasimaporn Samard,Gi-Hyung Ryu 한국산업식품공학회 2018 학술대회 및 심포지엄 Vol.2018 No.04
Chemical cross-linking of different plant protein-based meat analogues was examined based on protein solubility of 8 different buffer solutions. The specific chemical bond and their interactions were further analyzed. Isolated soy protein (ISP), mung bean protein (MBP), peanut protein (PNP), pea protein (PP) and wheat gluten (WG) were texturized using a co-rotating twin-screw extruder at 50% moisture content. The results showed that protein solubility of meat analogues significantly decreased after extrusion, compared to their raw materials (P<0.05). The protein solubility of meat analogues increased with increasing reagent in buffer solutions. Hydrophobic interactions, hydrogen bonds, disulfide bonds and their interactions were found in the structure of meat analogues. The highest amount of covalent bond was observed in PP-meat analogues followed by ISP, WG, PNP, and the lowest MBP-meat analogues. The study demonstrated that PP are valuable raw materials for the development of meat analogue, which could promote high cross-linking bonds.
Sasimaporn Samard,Sasathorn Singkhornart,류기형 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5
Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO2 injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO2 injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) (p < 0.05). The injection of CO2 significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates (p < 0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness (p < 0.05). The study demonstrated that extrusion with CO2 injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates
Sasimaporn Samard,The-Thiri Maung,구본엽,김미환,류기형 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.3
Isolated soy protein, wheat gluten, and starch atratio 5:4:1 were texturized under different moisture contents(40 and 50%) and die temperature (130 and 150 C)by the twin-screw extruder. Physicochemical propertieswere firstly studied. These textured vegetable proteins(TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 C die temperaturerepresented the highest water absorption capacity andintegrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness,cohesiveness, chewiness, hardness, and cutting strength ofTVP meatless burger patties were significantly lower thanthat commercial meat patty, while moisture retention andspringiness of TVP meatless burger patties were higher(p\0.05). Our results found that the texture of patty madewith TVP at 50% moisture content and 130 C die temperaturewas the most similarity to commercial meat patty.
Gi-Hyung Ryu,Sasimaporn Samard 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
The comparison of physicochemical properties and cell structure of texturized vegetable protein (TVP) and different types of meats (beef, pork, and chicken samples) were studied. TVP from the blend of 40% isolated soy protein (ISP) and 60% wheat gluten (WG) was texturized with a twin-screw extruder at 100 g/min feed rate, 45% moisture content, 250 rpm screw speed and 140℃ die temperature. The nitrogen solubility index, integrity index, chewiness, longitudinal cutting strength and microstructure of TVP were similar to the chicken sample, when compared to the other meats. However, water absorption capacity (WAC) of TVP (217.38%) was significantly (P<0.05) higher than those of meat samples (109.53 to 165.35%). The microstructure of TVP showed the fibrous structure. Non-uniform air cells were observed in the microstructure of TVP, which could indicate high WAC. The study demonstrated that the physicochemical and cell structure of TVP from the blend 40% ISP and 60% WG with 45% moisture extrusion process was similar as chicken sample.