Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

被引：104

作者：

Krintiras, Georgios A. ^{[1
]}

Gobel, Jesse ^{[1
]}

van der Goot, Atze Jan ^{[2
]}

Stefanidis, Georgios D. ^{[1
,3
]}

机构：

[1] Delft Univ Technol, Mech Maritime & Mat Engn Fac, Proc & Energy Dept, NL-2628 CB Delft, Netherlands

[2] Wageningen Univ & Res, Food Proc Engn Grp, NL-176700 A Wageningen, Netherlands

[3] Katholieke Univ Leuven, Dept Chem Engn, B-3001 Leuven, Belgium

来源：

JOURNAL OF FOOD ENGINEERING | 2015年 / 160卷

关键词：

Fibrous structure; Meat analogue; Shear; Soy; Gluten; Plant protein; FUNCTIONAL-PROPERTIES; PROCESS PARAMETERS; FIBROUS MATERIALS; EXTRUSION; PROTEINS;

D O I：

10.1016/j.jfoodeng.2015.02.015

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A Couette Cell device was employed to provide proof of concept for the production of structured meat analogues by application of simple shear flow and heat to a 31 wt% Soy Protein Isolate (SPI)-Wheat Gluten (WG) dispersion. Three relevant process parameters (temperature, time and rotation rate) were varied over a range of realistic values (90-110 degrees C, 5-25 min and 5-50 RPM, respectively). Layer- or fibre-structured products with high stress and strain anisotropy indices have been demonstrated. Fibrousness is favoured at temperatures over 90 degrees C and under 100 degrees C, whereas the role of process time and rotation rate is not critical. Simultaneous application of simple shear and heat is the key to obtaining structured plant protein-based products. The Couette Cell concept is scalable and can enable continuous operation. On this ground, it appears as a realistic option for production of meat analogues at commercial scale. (C) 2015 Published by Elsevier Ltd.

引用

页码：34 / 41

页数：8