挤压对大豆蛋白构象及其组织化结构的影响研究进展

摘要/Abstract

摘要： 随着挤压技术的发展，以大豆蛋白为主要原料经过挤压加工制成具有明显组织化结构的素肉制品技术以及蛋白组织化结构形成机制越来越受到学者的关注。近几年的研究表明大豆蛋白微观结构的变化对大豆素肉的宏观组织化结构具有至关重要的作用。本文对挤压过程中大豆蛋白构象及对组织化结构影响的研究进行综述，概述大豆蛋白分子构成，并总结了挤压对大豆蛋白构象和功能性的影响，重点阐述了挤压参数对大豆蛋白分子结构和功能性的影响和大豆蛋白挤压组织化形成机制，并概括了挤压大豆蛋白构象表征手段。

关键词: 挤压, 大豆蛋白, 构象, 组织化, 研究进展

Abstract: With the development of extrusion technology, soy protein as the main raw material is extruded to produce vegetarian meat products with obvious histological structure and the formation mechanism of protein histological structure has attracted more and more attention of scholars. Existing studies have shown that the microstructure changes of soybean protein play a crucial role in the macrostructure of Plant-based meat in recent years. In this paper, the conformation of soybean protein and its effect on structure during extrusion were reviewed, the molecular composition of soybean protein and the effect of extrusion on the conformation and function of soybean protein were summarized. The changes of the molecular structure and function of soybean protein and the structural mechanism of soybean protein were emphasized. The conformational characterization methods of extruded soy protein were summarized.

Key words: extrusion, soy protein, structure, textural, research progress

中图分类号:

TS214.2

朱秀清栾滨羽黄雨洋王逢秋节李杨. 挤压对大豆蛋白构象及其组织化结构的影响研究进展[J]. , 0, (): 0-0.

Xiu-Qing ZHU Feng-Qiu-Jie Wang 李杨 li yang. Research Progress on the effect of extrusion on conformation and structure of soy protein[J]. , 0, (): 0-0.

参考文献

[1] DOPELT K, RADON P, DAVIDOVITCH N. Environmental Effects of the Livestock Industry: The Relationship between Knowledge, Attitudes, and Behavior among Students in Israel[J]. Int J Environ Res Public Health, 2019, 16(8): 10.3390/ijerph16081359.
[2] CESONIENE L, DAPKIENE M, SILEIKIENE D. The impact of livestock farming activity on the quality of surface water[J]. Environ Sci Pollut Res Int, 2019, 26(32): 32678-32686. 10.1007/s11356-018-3694-3.
[3] LEYTEM A B, DUNGAN R S, BJORNEBERG D L, et al. Emissions of ammonia, methane, carbon dioxide, and nitrous oxide from dairy cattle housing and manure management systems[J]. J Environ Qual, 2011, 40(5): 1383-94. 10.2134/jeq2009.0515.
[4] ILEA R C. Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions[J]. Journal of Agricultural & Environmental Ethics, 2009, 22(2): 153-167. 10.1007/s10806-008-9136-3.
[5] SCHREUDERS F K G, DEKKERS B L, BODNAR I, et al. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation[J]. Journal of Food Engineering, 2019, 261(NOV): 32-39. 10.1016/j.jfoodeng.2019.04.022.
[6] KYRIAKOPOULOU K, DEKKERS B, GOOT A J V D.Plant-Based Meat Analogues [M]. 2019
[7] 江连洲, 张鑫, 窦薇, 等. 植物基肉制品研究进展与未来挑战[J]. 中国食品学报, 2020, 20(08): 1-10. 10.16429/j.1009-7848.2020.08.001.
[8] GANG, CHEN, SHUTING, et al. Interaction between soybean protein and tea polyphenols under high pressure[J]. Food Chemistry, 2019, 277: 632-638. 10.1016/j.foodchem.2018.11.024.
[9] WU M, HUANG X, GAO F, et al. Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion[J]. International Journal of Food Science & Technology, 2018, 54(2): 499-508. 10.1111/ijfs.13963.
[10] 张金闯, 刘丽, 刘红芝, 等. 食品挤压技术装备及工艺机理研究进展[J]. 农业工程学报, 2017, 33(14): 275-283. 10.11975/j.issn.1002-6819.2017.14.037
[11] PIETSCH V L, BüHLER J M, KARBSTEIN H P, et al. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties[J]. Journal of Food Engineering, 2019, 251: 11-18. 10.1016/j.jfoodeng.2019.01.001.
[12] VALERIE, L., PIETSCH, et al. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process[J]. Journal of Food Engineering, 2018, 246: 67-74. 10.1016/j.jfoodeng.2018.10.031.
[13] CHEFTEL J C, KITAGAWA M, QUéGUINER C. New protein texturization processes by extrusion cooking at high moisture levels[J]. Food Reviews International, 1992, 8(2): 235-275. 10.1080/87559129209540940.
[14] ZHANG J, LIU L, JIANG Y, et al. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/ wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure[J]. Food Hydrocolloids, 2020, 99(Feb.): 105311.1-105311.14. 10.1016/j.foodhyd.2019.105311.
[15] CHIANG J H, LOVEDAY S M, HARDACRE A, et al. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues[J]. Food Structure, 2019, 19: 100102. 10.1016/j.foostr.2018.11.002
[16] KRISHNAN H B, NELSON R L. Proteomic analysis of high protein soybean (Glycine max) accessions demonstrates the contribution of novel glycinin subunits[J]. J Agric Food Chem, 2011, 59(6): 2432-2439. 10.1021/jf104330n.
[17] HETTIARACHCHY N, KALAPATHY U.Functional Properties of Soy Proteins [M]. 1998: 80-95. 10.1021/bk-1998-0708.ch006.
[18] SINGH A, MEENA M, KUMAR D, et al. Structural and functional analysis of various globulin proteins from soy seed[J]. Crit Rev Food Sci Nutr, 2015, 55(11): 1491-502. 10.1080/10408398.2012.700340.
[19] STASWICK P E, HERMODSON M A, NIELSEN N C. Identification of the acidic and basic subunit complexes of glycinin[J]. J Biol Chem, 1981, 256(16): 8752-8755. 10.1016/S0167-6911(81)80039-4
[20] THANH V H, SHIBASAKI K. Major proteins of soybean seeds. Subunit structure of .beta.-conglycinin[J]. J Agric Food Chem, 1978, 26(3): 692-695. 10.1021/jf60217a026.
[21] ZHAO H, SHEN C, WU Z, et al. Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products[J]. Journal of Food Biochemistry, 2020, 44(3): 10.1111/jfbc.13157.
[22] WANG Z J, LI Y, JIANG L Z, et al. Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment[J]. Journal of Chemistry, 2014, 2014: 10.1155/2014/475389.
[23] MO X, ZHONG Z, WANG D, et al. Soybean glycinin subunits: Characterization of physicochemical and adhesion properties[J]. J Agric Food Chem, 2006, 54(20): 7589-7593. 10.1021/jf060780g.
[24] MO X, WANG D, SUN X S. Physicochemical properties of β and α'α subunits isolated from soybean β-conglycinin[J]. J Agric Food Chem, 2011, 59(4): 1217-1222. 10.1021/jf102903b.
[25] RENKEMA J M S, GRUPPEN H, VAN VLIET T. Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions[J]. J Agric Food Chem, 2002, 50(21): 6064-6071. 10.1021/jf020061b.
[26] RENKEMA J M S. Relations between rheological properties and network structure of soy protein gels[J]. Food Hydrocolloids, 2004, 18(1): 39-47. 10.1016/S0268-005X(03)00040-7.
[27] JAMES A T, YANG A. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties[J]. Food Chemistry, 2016, 194(MAR.1): 284-289. 10.1016/j.foodchem.2015.08.021.
[28] JINCHUANG Z, LI L, HONGZHI L, et al. Changes in Conformation and Quality of Vegetable Protein during Texturization Process by Extrusion[J]. Critical Reviews in Food Science & Nutrition, 2018: 1-52. 10.1080/10408398.2018.1487383.
[29] BONWELL E S, WETZEL D L. Innovative FT-IR imaging of protein film secondary structure before and after heat treatment[J]. J Agric Food Chem, 2009, 57(21): 10067-10072. 10.1021/jf902225p.
[30] MA W, XIE F, ZHANG S, et al. Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion[J]. Molecules (Basel, Switzerland), 2018, 23(12): 3265. 10.3390/molecules23123265.
[31] WEI Y, KANG L, ZHANG B, et al. Processing and mechanism of high moisture textured soy protein[J]. 2006, 22: 193-197. 10.1016/S1872-2040(06)60045-5.
[32] MUSTAKAS G C, GRIFFIN E L, ALLEN L E, et al. Production and nutritional evaluation of extrusion-cooked full-fat soybean flour[J]. Journal of the American Oil Chemists Society, 1964, 41(9): 607-614. 10.1007/BF02664977.
[33] GUO J, YANG X Q, HE X T, et al. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0[J]. J Agric Food Chem, 2012, 60(14): 3782-3791. 10.1021/jf300409y.
[34] MOZAFARPOUR R, KOOCHEKI A, MILANI E, et al. Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property[J]. Food Hydrocolloids, 2019, 93: 361-373. 10.1016/j.foodhyd.2019.02.036.
[35] JIANG J, XIONG Y L, CHEN J. pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions[J]. Journal of Agricultural & Food Chemistry, 2010, 58(13): 8035-8042. 10.1021/jf101045b
[36] ZHENG H, YAN G, LEE Y, et al. Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures[J]. Innovative Food Science & Emerging Technologies, 2020, 64: 102421. 10.1016/j.ifset.2020.102421.
[37] LI M, LEE T-C. Effect of Extrusion Temperature on Solubility and Molecular Weight Distribution of Wheat Flour Proteins[J]. Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM, 1996, 44(3): 10.1021/jf950582h.
[38] CHEN F L, WEI Y M, ZHANG B. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J]. LWT - Food Science and Technology, 2011, 44(4): 957-962. 10.1016/j.lwt.2010.12.008.
[39] PENG W, KONG X, CHEN Y, et al. Effects of heat treatment on the emulsifying properties of pea proteins[J]. Food Hydrocolloids, 2016, 52: 301-310. 10.1016/j.foodhyd.2015.06.025.
[40] LI W, WANG Y, ZHAO H, et al. Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer[J]. Food Hydrocolloids, 2016, 60: 453-460. 10.1016/j.foodhyd.2016.04.019.
[41] WENJUN M, BAOKUN Q, ROKAYYA S, et al. Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach[J]. International Journal of Analytical Chemistry, 2018, 2018: 1-11. 10.1155/2018/9182508.
[42] KOH A, GILLIES G, GORE J, et al. Flocculation and Coalescence of Oil-in-Water Poly(dimethylsiloxane) Emulsions[J]. Journal of Colloid and Interface Science, 2000, 227(2): 390-397. 10.1006/jcis.2000.6909.
[43] ZHANG J, LIU L, JIANG Y, et al. A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input[J]. Journal of Food Engineering, 2019, 264: 10.1016/j.jfoodeng.2019.07.015.
[44] EMIN M A, TEUMER T, SCHMITT W, et al. Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor[J]. Journal of Food Engineering, 2015, 170(FEB.): 119-124. 10.1016/j.jfoodeng.2015.09.018.
[45] CHEN F L, WEI Y M, ZHANG B, et al. System parameters and product properties response of soybean protein extruded at wide moisture range[J]. Journal of Food Engineering, 2009, 96(2): 208-213. 10.1016/j.jfoodeng.2009.07.014.
[46] LIU K S, HSIEH F H. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J]. Journal of Agricultural & Food Chemistry, 2008, 56(8): 2681-2687. 10.1021/jf073343q
[47] OSEN R, TOELSTEDE S, WILD F, et al. High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties[J]. Journal of Food Engineering, 2014, 127(apr.): 67-74. 10.1016/j.jfoodeng.2013.11.023
[48] CORNET S, SNEL S, SCHREUDERS F, et al.Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking [M]. 202110.1080/10408398.2020.1864618.
[49] SUN P L, JIANG L Z, SUN Y, et al. The Experimental Study about the Influence of Extrusion System Parameters on Textured Degree of High Moisture Content Fibriform Imitated Meat[J]. Advanced Materials Research, 2011, 188: 250-253. 10.4028/www.scientific.net/AMR.188.250.
[50] 王洪武, 周建国, 林炳鉴. 双螺杆挤压机工艺参数对组织蛋白的影响[J]. 中国粮油学报, 2001, (02): 54-58. 10.3321/j.issn:1003-0174.2001.02.014.
[51] 魏益民, 赵多勇, 康立宁, 等. 操作参数对组织化大豆蛋白产品特性的影响[J]. 中国粮油学报, 2009, 24(06): 20-25. CNKI:SUN:ZLYX.0.2009-06-008.
[52] CHEN F, WEI Y-M, ZHANG B, et al. System parameters and product properties response of soybean protein extruded at wide moisture range[J]. Journal of Food Engineering, 2010, 96: 208-213. 10.1016/j.jfoodeng.2009.07.014.
[53] SUN P L, SUN Z L, JIA F G, et al. The Experimental Research about the Influence of High Moisture Extrusion on Texture of Product[J]. Advanced Materials Research, 2011, 188: 246-249. 10.4028/www.scientific.net/AMR.188.246.
[54] MAURYA A, SAID P. Extrusion Processing on Physical and Chemical Properties of Protein Rich Products-An Overview[J]. Cancer Causes & Control, 2014, 12(5): 461-475.
[55] UNLU E, FALLER J. RTD in twin-screw food extrusion[J]. Journal of Food Engineering, 2002, 53: 115-131. 10.1016/S0260-8774(01)00148-0.
[56] 康立宁.大豆蛋白高水分挤压组织化技术和机理研究 [D]. 西北农林科技大学学位论文, 2007
[57] GOMEZ M, AGUILERA J. A Physicochemical Model for Extrusion of Corn Starch[J]. Journal of Food Science, 2006, 49: 40-43. 10.1111/j.1365-2621.1984.tb13664.x.
[58] LI S, WEI Y, FANG Y, et al. DSC study on the thermal properties of soybean protein isolates/corn starch mixture[J]. Journal of Thermal Analysis and Calorimetry, 2014, 115: 10.1007/s10973-013-3433-4.
[59] ZHANG W, LI S, ZHANG B, et al. Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems[J]. Journal of Food Engineering, 2016, 174(APR.): 29-36.
[60] KALLU S, KOWALSKI R J, GANJYAL G M. Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing[J]. J Food Sci, 2017, 82(7): 1647-1656. 10.1111/1750-3841.13756.
[61] HELLEMANS T, NEKHUDZHIGA H, VAN BOCKSTAELE F, et al. Variation in amylose concentration to enhance wheat flour extrudability[J]. Journal of Cereal Science, 2020, 95: 102992. 10.1016/j.jcs.2020.102992.
[62] JINCHUANG Z, LI L, SONG Z, et al. Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking[J]. International Journal of Food Science & Technology, 2018, 53(11):2535-2541. 10.1111/ijfs.13847.
[63] WIESER H. Chemistry of gluten proteins[J]. Food Microbiology, 2007, 24(2): 115-1193. 10.1016/j.fm.2006.07.004
[64] JIA F, WANG J, WANG Q, et al. Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network[J]. Journal of Food Science and Technology, 2020, 57: 10.1007/s13197-020-04413-6.
[65] RIHA W, HO C-T. Flavor Generation during Extrusion Cooking[J]. Advances in experimental medicine and biology, 1998, 434: 297-306. 10.1007/978-1-4899-1925-0_25.
[66] BREDIE W L P, MOTTRAM D S, GUY R C E. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour[J]. J Agric Food Chem, 2002, 50(5): 1118-1125. 10.1021/jf0111662.
[67] GUO Z, TENG F, HUANG Z, et al. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs[J]. Food Hydrocolloids, 2020, 105: 105752. 10.1016/j.foodhyd.2020.105752.
[68] TIAN Y, TAHA A, ZHANG P, et al. Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin[J]. Food Hydrocolloids, 2021, 118: 106784. https://doi.org/10.1016/j.foodhyd.2021.106784.
[69] GASPAR A L, DE GóES-FAVONI S P. Action of microbial transglutaminase (MTGase) in the modification of food proteins: a review[J]. Food Chem, 015, 171: 315-322. 10.1016/j.foodchem.2014.09.019.
[70] QIN X S, LUO S Z, CAI J, et al. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment[J]. Ultrasonics Sonochemistry, 2016, 31: 590-597. 10.1016/j.ultsonch.2016.02.010.
[71] ZHANG J, CHEN Q, LIU L, et al. High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure[J]. Food Hydrocolloids, 2021, 112: 106346. https://doi.org/10.1016/j.foodhyd.2020.106346.
[72] HE X T, YUAN D B, WANG J M, et al. Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units[J]. J Sci Food Agric, 2016, 96(4): 1121-31. 10.1002/jsfa.7184.
[73] WITTEK P, ZEILER N, KARBSTEIN H P, et al. High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure[J]. Foods, 2021, 10(1): 10.3390/foods10010102.
[74] DEKKERS B, DE KORT D, GRABOWSKA K, et al. A combined rheology and time domain NMR approach for determining water distributions in protein blends[J]. Food Hydrocolloids, 2016, 60: 10.1016/j.foodhyd.2016.04.020.
[75] SCHREUDERS F, BODNáR I, ERNI P, et al. Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature[J]. Food Hydrocolloids, 2019, 101: 105562. 10.1016/j.foodhyd.2019.105562.
[76] ARêAS J A. Extrusion of food proteins[J]. Crit Rev Food Sci Nutr, 1992, 32(4): 365-92. 10.1080/10408399209527604.
[77] GRABOWSKA K, ZHU S, DEKKERS B, et al. Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate[J]. Journal of Food Engineering, 2016, 188: 10.1016/j.jfoodeng.2016.05.010.
[78] YANG Y, WANG Q, LEI L, et al. Molecular interaction of soybean glycinin and β-conglycinin with (?)-epigallocatechin gallate induced by pH changes[J]. Food Hydrocolloids, 2020, 108: 106010. 10.1016/j.foodhyd.2020.106010.
[79] CHEN G, WANG S, FENG B, et al. Interaction between soybean protein and tea polyphenols under high pressure[J]. Food Chemistry, 2018, 277: 632-638. 10.1016/j.foodchem.2018.11.024.