Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
文献类型： 外文期刊
作者： Zhang, Kaili 1 ; Li, Dan 2 ; Chiu, Ivy 4 ; Guo, Xiaohang 1 ; Sun, Zhouliang 1 ; Wu, Xinghui 1 ; Liu, Danyi 2 ; Chen, Hao 2 ; Yang, Tianxi 4 ; Gao, Yang 3 ; Zheng, Huanyu 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
2.Heilongjiang Green Food Sci Res Inst, Harbin 150028, Peoples R China
3.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China
4.Univ British Columbia, Fac Land & Food Syst, Food Nutr & Hlth, Vancouver, BC V6T 1Z4, Canada
关键词： Soybean protein isolate; Wheat protein; Curdlan; Rheological simulation; Protein conformation; High-moisture extrusion; Abbreviations
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 162 卷
页码：
收录情况： SCI
摘要： Curdlan (CUR) can induce the formation of fibrous structures in extrudates. However, the mechanism by which curdlan regulates this process remains unclear. This study examined the effect and mechanism of curdlan on the fibrous structures of soybean protein and wheat gluten (SPI-WG) extrudates using a dead-stop operation combined with rheological simulation. The results showed that adding 0.5% curdlan improved the fibrous degree from 1.18 to 1.59. During extrusion, curdlan facilitated protein denaturation and unfolding in the cooking zone, increasing surface hydrophobicity by 10.68%. In the die zone, curdlan enhanced interactions between adjacent proteins, leading to a 42.86% increase in the grafting degree. Within the cooling zone and extrudate, curdlan facilitated the rearrangement and aggregation of protein molecular chains, increasing their beta-sheet ratios by 31.42% and 76.16%, respectively. This study elucidates curdlan's role in protein conformational changes and its mechanism in fibrous formation under high-moisture extrusion conditions, providing a new approach for producing meat analogues.
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