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首页> 外文期刊>Journal of food engineering >In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion
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In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion

机译：单螺杆挤出中高水分蛋白质蔬菜混合物的流变和微结构在线表征

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摘要

To increase the utilization of side-streams from the food industry more investigations of multiple protein systems could be beneficial, complementary to the extensive studies available on single sourced protein isolates. Here, high moisture content protein-rich side streams were investigated in single screw extrusion. Vegetable protein mixtures comprising potato protein, oat protein and wheat bran were considered. Potato starch and potato fibers were used as structuring agents. Microstructurally, all compositions were dominated by protein aggregates. The structural agents enhanced the interconnected starch phase and/or additionally introduced fiber aggregates, with little apparent influence on the protein aggregates size and distribution. The moisture content was found to exert a dominant influence on the shear viscosity of the compositions. In addition, a saturation behavior of the power law parameters over 45% moisture content was apparent in the presence of the structural agents. An improved knowledge of industrial side-streams processability could increase their use in novel food products and exploited to create products with improved nutritional profiles.
机译：为了增加食品工业的支流利用，对多种蛋白质系统的更多研究可能是有益的，以补充对单一来源蛋白质分离物的广泛研究。在这里，在单螺杆挤出中研究了高水分含量的富含蛋白质的侧流。考虑了包含马铃薯蛋白，燕麦蛋白和麦麸的植物蛋白混合物。马铃薯淀粉和马铃薯纤维用作结构剂。在微观结构上，所有组合物均以蛋白质聚集体为主。结构剂增强了相互连接的淀粉相和/或另外引入的纤维聚集体，对蛋白质聚集体的尺寸和分布几乎没有明显的影响。发现含水量对组合物的剪切粘度起主要作用。另外，在结构剂的存在下，幂律参数的饱和行为超过45％的水分含量是明显的。对工业支流可加工性的进一步了解可以增加它们在新型食品中的用途，并可以用于开发营养成分得到改善的产品。

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