A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein.
Food Chem
; 460(Pt 1): 140421, 2024 Jul 14.
Article
de En
| MEDLINE
| ID: mdl-39032293
ABSTRACT
NaCl and extrusion temperature have an important influence on the qualities of high-moisture textured proteins, but the influence mechanism is still unclear. Therefore, this study prepared high-moisture textured yeast protein (HMTYP) with different NaCl contents (0%-4%) under different extrusion temperatures (170 °C, 180 °C) and characterized their physicochemical properties. The results showed that the HMTYP containing 1% and 2% NaCl prepared at 180 °C contained a strong fibrous structure. The possible mechanism was as follows YP could not be sufficiently melted at 170 °C after adding NaCl, causing a decrease in the structural strength; however, at 180 °C, YP still reached a fully molten state even though 1%-2% NaCl was added. After YP sufficiently melted, NaCl enhanced the cross-linking and aggregation of proteins during cooling, which improved the textural properties of HMTYP. Accordingly, NaCl and extrusion temperature could combine to adjust the fibrous structure and texture of HMTYP.
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Langue:
En
Journal:
Food Chem
Année:
2024
Type de document:
Article