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.

考虑到动物农业食品链对环境的影响，创新食品公司正在转向资源密集度较低但营养丰富的来源，并开发工艺来释放来自未充分利用的植物的富含蛋白质成分的潜力。挤压是一种高通量工艺，可以灵活地控制食品设计并将富含植物蛋白的成分装入食品中。挤压也是一种将气泡加工成富含蛋白质的基质的有效方法，从而将致密、坚硬的材料转化为更轻、更适口和更有吸引力的形式，从而显着提高食品质量。然而，富含蛋白质的充气食品在超市货架上很少见，因为人们对富含蛋白质的食品基质中的气体动力学知之甚少，尤其是挤出过程中的气泡力学（即成核、生长、聚结、塌陷、凝固）。我在食品曝气方面的背景使我能够研究富含植物蛋白的食品加工过程中的结构创建。我的长期目标是了解在高质量、营养食品的加工过程中如何定制食品结构，以实现未来食品的可持续性和安全，并为我的总部人员提供适当的技能培训，以适应不断发展的粮食系统。我的目标是 (1) 使用无损超声波技术阐明挤出过程中蛋白质在气泡成核和周围基质流变特性中的作用，(2) 解决富含蛋白质的挤出物的玻璃化转变和气泡破裂之间的联系使用差示扫描量热法以及横截面和体积成像技术，以及 (3) 使用 X 射线检查气体掺入在谷物和豆类制成的富含蛋白质的膨化食品通气中的作用显微断层扫描。该计划的预期成果是：(1) 获得有关加工条件、流变学和食品配方相互作用的基础知识，以便制定在升高的蛋白质浓度下优化结构的策略，以及 (2) 建立气体辅助挤出作为一种新颖的方法。减轻挤压食品中蛋白质富集引起的结构损伤的技术。此外，通过对富含蛋白质的基质中的气泡动力学有充分的了解，我将帮助加工商配制具有新颖结构的健康食品（例如富含植物蛋白的成分、零食、面食产品等）。因此，我的计划将有可能增加加拿大在利润丰厚的全球植物蛋白和休闲食品行业的市场份额，并扩大将在该计划中接受培训的 9 名 HQP 的就业机会。最终，研究加工过程中充气软材料中气泡动力学变化的驱动因素将使我们能够推进一些原理，这些原理也可用于了解各种聚合物和多孔泡沫的特性。