Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

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• 作者：Valerie L. Pietsch ; M. Azad Emin ; ^{azad.emin@kit.edu} ; Heike P. Schuchmann
• 关键词：Plant protein ; Wheat gluten ; Protein polymerization ; High moisture extrusion ; Meat analog
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：28-35
• 全文大小：2912 K
• 卷排序：198

文摘

Differences in product appearance were related to wheat gluten polymerization. Wheat gluten polymerization only took place in the screw section of the extruder. Thermal treatment was the major parameter influencing wheat gluten polymerization. In the range investigated, SME and pressure had no influence on wheat gluten polymerization. Determining wheat gluten polymerization behavior during extrusion processing will enable a more targeted product development.