Meatier meat-analogues through elucidating and optimising water entrainment in mycoprotein-based products

通过阐明和优化基于菌蛋白的产品中的水夹带，获得更肉质的类似肉

• 批准号: 2905301
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2024
• 资助国家: 英国
• 起止时间: 2024 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2905301
• 关键词: Meatier; meat; analogues; through; elucidating

Current studies extrapolate the physicochemical state of water and its contribution to structure and product quality, only through textural analysis of the final product. Additionally, these studies typically investigate model systems with a very short ageing cycle. This type of studies only provides a small part of the knowledge required for industrial applications, where profound transformations in the water state, distribution within the product, and interactions with proteinaceous structural components occur. Aim: Understand, track, and predict water physicochemical state and distribution in mycoprotein mixtures to aid rational design of meat analogues.Objectives:1. Investigate the impact of mycoprotein concentration and cooling induced supersaturation on the freezing behaviour and the physicochemical state (bound vs unbound) of water. 2. Understand the impact of non-mycoprotein ingredients on water crystallisation, mobility, and re-crystallisation behaviour.3. Evaluate the role of water physicochemical state on the mycoprotein multi-scale molecular assembly into fibrous bundles. 4. Correlate water state and thermo-mechanical behaviour of mycoprotein-based bundles to the sensory response aiding the mimicking of real meat sensory.

目前的研究仅通过最终产品的质地分析来推断水的物理化学状态及其对结构和产品质量的贡献。此外，这些研究通常调查具有非常短的老化周期的模型系统。这种类型的研究只提供了工业应用所需知识的一小部分，其中水状态的深刻转变，产品中的分布以及与蛋白质结构组分的相互作用发生。目的：了解、跟踪和预测真菌蛋白混合物中水的物理化学状态和分布，以帮助合理设计肉类类似物。研究真菌蛋白浓度和冷却诱导的过饱和度对水的冻结行为和物理化学状态（结合与非结合）的影响。2.了解非真菌蛋白成分对水结晶、流动性和重结晶行为的影响。3.评估水的物理化学状态对真菌蛋白多尺度分子组装成纤维束的作用。4.将基于真菌蛋白的束的水状态和热机械行为与感官响应相关联，帮助模仿真实的肉的感官。