Understanding the mechanisms associated with quality creation in protein-rich plant-based aerated food materials during processing

了解富含蛋白质的植物性充气食品材料在加工过程中与质量创造相关的机制

• 批准号: RGPIN-2018-06037
• 负责人: KokselUstundag, Havva
• 金额: $ 2.04万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753513
• 关键词: Understanding; mechanisms; associated; quality; creation

Given the environmental impact of the animal agri-food chain, innovative food companies are shifting to less resource-intensive yet nutritious sources, and developing processes to unlock the potential of protein-rich ingredients from underutilized plants. Extrusion is a high throughput process with the flexibility to control food design and to load plant protein-rich ingredients into foods. Extrusion is also an effective means of engineering bubbles into a protein-rich matrix, thereby converting dense, hard materials into lighter, more palatable and appealing forms, significantly enhancing food quality. However, protein-rich aerated foods are rare on supermarket shelves because very little is known about the dynamics of gases in protein-rich food-matrices, especially bubble mechanics during extrusion (i.e., nucleation, growth, coalescence, collapse, setting). My background in food aeration has uniquely positioned me to investigate structure creation during processing of plant protein-enriched foods.My long term goal is to understand how food structure is tailored during processing of high-quality, nutritious foods for future food sustainability and security, and train my HQP with appropriate skills for an evolving food system. My objectives are to (1) Elucidate the role of proteins in bubble nucleation and rheological properties of the matrix surrounding them during extrusion using a non-destructive ultrasonic technique, (2) Resolve the link between glass transition and bubble collapse for protein-enriched extrudates using differential scanning calorimetry and cross sectional and volumetric imaging techniques, and (3) Examine the role of gas incorporation in aeration of protein-rich expanded foods made from cereals and pulses, using X-ray microtomography. The anticipated outcomes of this program are: (1) acquisition of foundational knowledge on processing conditions, rheology and food formulation interactions, so as to devise strategies to optimize structure at elevated protein concentrations, and (2) establishment of gas assisted extrusion as a novel technique for mitigating structural impairment caused by protein enrichment in extruded foods. Additionally, by establishing a sound understanding of bubble dynamics in protein-rich matrices, I will help processors formulate healthier foods with novel structures (e.g., plant protein-rich ingredients, snacks, pasta products, etc.). Accordingly, my program will potentially increase Canadian market share in the lucrative global plant protein and snack food industries, and expand employment opportunities for the 9 HQP who will be trained in this program. Ultimately, investigating the factors driving changes in bubble dynamics in aerated soft materials during processing will enable us to advance principles that can also be applied to understand the properties of various polymers and cellular foams.

鉴于动物农业食品连锁店的环境影响，创新的食品公司正在转移到资源密集但营养丰富的资源，并开发过程，以释放富含蛋白质成分的植物的潜力。挤出是一个高通量的过程，具有控制食品设计并将富含植物蛋白质成分的柔韧性加载到食物中。挤出也是将气泡设计成富含蛋白质的矩阵的有效手段，从而将密集的硬材料转化为更轻，更可口和吸引人的形式，从而显着提高了食品质量。然而，在超市货架上很少有蛋白质的充气食品，因为对富含蛋白质的食物 - 含量的气体动力学知之甚少，尤其是在挤出过程中的气泡力学（即成核，生长，结合，结合，崩溃，设置）。我在食品曝气方面的背景使我唯一地定位了在处理植物蛋白质富含食品期间的结构创造。我的长期目标是了解如何在处理高质量的食品，未来的食品可持续性和安全性的过程中量身定制食物结构，并为我的HQP提供适当的HQP，以提供适当的技能，以实现不断发展的食品系统。我的目标是（1）阐明蛋白质在使用非破坏性超声技术挤出过程中围绕它们的基质的气泡成核和流变特性中的作用，（2）使用蛋白质启用的蛋白质挤出来解决玻璃过渡和气泡崩溃之间的联系，并使用较差的扫描量和跨层次的培训（3级）（3级）技术，并融合了（3级）技术，并融合了（3级）技术，（3）在充气中，使用X射线显微图像摄影，用谷物和豆类制成的富含蛋白质的膨胀食物。该计划的预期结果是：（1）获取有关加工条件，流变学和食物配方相互作用的基础知识，以设计策略以优化升高蛋白质浓度下的结构，以及（2）气体辅助挤出作为一种新型技术，用于使蛋白质富集在剥夺食物中蛋白质富集引起的蛋白质损害。此外，通过对富含蛋白质的矩阵中的气泡动态建立良好的了解，我将帮助处理器通过新颖的结构（例如，富含植物蛋白质的成分，小吃，意大利面产品等）制定更健康的食物。因此，我的计划有可能增加加拿大的全球植物蛋白质和零食食品行业的市场份额，并扩大将在该计划中接受培训的9 HQP的就业机会。最终，研究在加工过程中驱动气泡动力学的因素变化的因素将使我们能够促进原理，这些原理也可以应用于了解各种聚合物和细胞泡沫的特性。