Impembelelo yegluten kwiipropati ze-rheological ze-noodle kunye nokusetyenziswa kwayo

Umkhuba ubonisa ukuba uxinzelelo lwe-extrusion, ukugoba amandla kunye noxinzelelo lwe-bar emva kokongeza i-gluten ngokucacileyo luphuculwe, ngakumbi umphumo we-macaroni uphawuleka ngakumbi.

Impembelelo yokongeza igluten ngexesha lokubilisa intlama kunye nokusetyenziswa kwayo

Ngokophononongo lovavanyo malunga nesixa se-gluten esongeziweyo, umgubo osetyenzisiweyo yayisisonka somgubo okhethekileyo oveliswe nguHuangshi, kwaye isixhobo sasiyi-Brabander fermenter. Kwafunyaniswa ukuba phakathi koluhlu oluthile, ixesha lokubiliswa kwentlama lancitshiswa ngokuthe ngcembe ngokunyuka kwenani le-gluten eyongeziweyo.

Oku kungenxa yokuba xa umgubo namanzi zidityanisiwe, iiprotheyini kunye namanzi ziyadibana ukuze zenze i-viscoelastic-dimensional structure. Ngokunyuka kwe-gluten ukongezwa, i-coneer ye-network structure ye-gluten inokubamba i-gas eninzi, ukwenzela ukuba inhlama ikwazi ukwandisa ngokukhawuleza. Ukuba ukubiliswa kuyaqhubeka, irhasi eveliswa kukubiliswa iya kolula ubume be-helical yeemolekyuli zeprotheyini. Kule nkqubo, i-intermolecular -SS- iya kuguqulwa ibe yi-intramolecular -SS-, njengokuba ukuxuba ngokugqithiseleyo kwenza ukuba ukugcinwa kwegesi kuphazamiseke, ngoko njengoko inani le-gluten linyuka, ixesha lokuvutshelwa kwentlama liyancipha ngokuthe ngcembe.
Impembelelo yegluten kumgangatho weemveliso ezibhakiweyo kunye nokusetyenziswa kwayo

Khetha umgubo wesonka okhethekileyo othengiswe kwimarike, ngovavanyo lokufumanisa iimpawu zokubhaka zesonka ngedosi eyahlukileyo yegluten, iimpawu zokubhaka zesonka ziba ngcono emva kokongeza umgubo wegluten. Nangona kunjalo, kufuneka kuqatshelwe ukuba inani lokongezwa kwayo alinakunyuswa ngaphandle komda, kuba emva kokunyuka kwinqanaba elithile, ukunyuka kwevolumu kuya kuba kuncinci, kwaye kuya kuba nemigca emininzi emphethweni wesonka sesonka, ukwenzela ukuba ulusu lungabi lula, kwaye lunokwenza ukuba isonka sibonakale sitshisiwe kwaye inyama ayivuthwanga, kwaye ayinayo uqoqosho. Ukongezwa ngokubanzi kumxholo weprotheyini we-13% ukuya kwi-14% yeyona ifanelekileyo.

Ngamafutshane, kunye nokunyuka komthamo we-gluten, isiseko sesonka silungile, i-pores ifanayo kunye ne-spongy, umgangatho uphuculwe, kunye nesonka esithe ngqo sanda, kunye nesonka sinwebeka ngakumbi.

Ukongeza, umbala weemveliso ezibhakiweyo ikakhulu ngenxa yempendulo ye-Maillard kunye ne-caramelization reaction. Ngokudityaniswa kwe-gluten, iqela le-amino lamahhala leprotheni lidibanisa neswekile, ehambelana kakhulu ne-Maillard reaction, ngoko ke ukwanda kwe-gluten kuya kwenza ukuba isonka sibe mnyama, incasa enamandla kunye nesiphumo esingcono.

Ukusetyenziswa kwegluten kwishishini lokutya

Ukusetyenziswa kwegluten kwindawo yokutya kubandakanya iimveliso zomgubo, iimveliso zokuncamathisela, i-granular kunye neemveliso zefayibha kwiimveliso zemveli, ezifana ne-gluten eyosiweyo, i-gluten ye-mildew, inyama yamandulo, inkukhu yemifuno, idada yemifuno, i-sausage yemifuno, i-gluten yeoli kunye nokunye.
Xa kuthelekiswa neprotheni yesoya, i-viscoelasticity yayo ekhethekileyo kunye ne-emulsification yenye inzuzo eyahlukileyo, kwaye inotyebi kwisondlo kwaye inokusetyenziswa ngokubanzi kwishishini lokutya. Ngokuphuculwa komgangatho we-gluten, ngakumbi ukuphuhliswa kobugcisa bemveliso ye-gluten ye-denatured kunye nokwehla ngokukhawuleza kwiqondo lokushisa elitshisayo, usetyenziso lwayo luye lwandiswa ngakumbi, kwaye ngoku lusetyenziswa ngokubanzi kwimfuyo kunye neemveliso ezisulungekileyo zasemanzini. Ikwasetyenziswa ngokubanzi kwii-elastic reinforcers ukuqhubela phambili ukuphuhlisa kunye nokusetyenziswa njengeprotheyini yokuqinisa.
Ukusetyenziswa kwegluten kwiimveliso zenyama yezilwanyana

I-Gluten isetyenziswe kwimveliso yenyama, kunye ne-thermal denaturation (ukuqina) sesona sizathu sokulibaziseka kokusetyenziswa.
Phantsi kweemeko eziqhelekileyo, iqondo lobushushu eshushu lokuqiniswa kwegluten lingaphezulu kwama-80 ° C, kwaye iqondo lokushisa lokufudumeza inzala yemveliso ecutshungulwayo yemfuyo yi-70-75 ° C, ngeli qondo lobushushu liphantsi, i-gluten inzima ukuyidlala umphumo wayo.
Ngoko ke, i-gluten esetyenziswa ekusetyenzweni kweemveliso zemfuyo ngokuqhelekileyo i-gluten eyenziwe nge-denatured esetyenzisiweyo kunye nee-ejenti zokunciphisa okanye i-enzymes ukuya kumlinganiselo othile, ngenxa yokuba ubushushu bobushushu be-gluten ye-denatured buncitshiswe malunga ne-65-70 ° C, ngoko ingasetyenziselwa ukuqinisa i-elastiki kwiimveliso ze-sausage, isixa sokudibanisa yi-2% -3%. Xa i-gluten isetyenziswe kwi-sausage yenyama enamafutha kunye nezinye iimveliso, i-emulsification yayo isetyenziswa ngokubanzi.

Ukusetyenziswa kwegluten kwiimveliso zasemanzini

Emva kokongeza i-gluten kwikhekhe lentlanzi, i-gluten yabuyela kwisakhiwo senethiwekhi ye-gluten engenakulinganiswa ngokufunxa kwamanzi, kwaye kwangaxeshanye, i-gluten yasolulwe ngokulinganayo kwinyama emva kokuxova. Ngokufudumeza, i-gluten yaqhubeka ifunxa amanzi kunye nobushushu be-denaturate, okukhokelela kwisiphumo sokuqinisa ukuqina kwekhekhe lentlanzi.
Isixa esongezelelweyo silawulwa ngokubanzi kwi-2% -4% yanele, kodwa kufuneka inyuswe okanye iyancipha ngokwezinto eziluhlaza, injongo yokusetyenziswa, njl., Emva kokongeza de kube amanzi afakwe ngokupheleleyo, agxininise, kwaye adibanise amaxesha angama-1-2 inani le-gluten njengoko kufuneka. Ngokomzekelo, ukongezwa kwe-gluten kwiibhola zeentlanzi ezithosiweyo kunokuba nefuthe elifanayo, ngokukodwa kwinani elikhulu lemifuno edibeneyo kunye nezinye izinto eziluhlaza, ezinokuphucula ukunamathela kunye nokuthintela u-elasticity kunye nokunciphisa ukuthintela okubangelwa ukuphuma kwamanzi emifuno.

Kwimveliso ye-sausage yeentlanzi, ukusuka kukhuseleko lokuqwalaselwa kokutya, kaninzi ungasebenzisi izigcini, endaweni yokusebenzisa unyango lokufudumeza ubushushu obuphezulu ukufezekisa injongo yoxinzelelo oluphezulu. Nangona kunjalo, ukuba umlinganiselo weentlanzi ezigayiweyo eziphantsi kwinqanaba eliphantsi liphezulu, ngoko unyango oluphezulu lweqondo lokushisa lulula ngokwemvelo ukubangela ukuba umgangatho wemveliso uyancipha, kwaye ukongezwa kwe-gluten kunokufezekisa ngokufanelekileyo injongo yokuthintela esi siphene.
Ngokudibanisa i-gluten ukuyibuyisela kwi-gluten, emva koko uzalise i-casing kunye nokulinganisa amandla e-gel xa ufudumala kumaqondo okushisa ahlukeneyo, ukufudumeza ukuya kwi-130 ° C, amandla ejeli awazange anciphise.
Isixa segluten songezwa kwisoseji yeentlanzi yi-3% -6%, kodwa kufuneka utshintshe isixa ngokwemeko yezinto ezikrwada, iimeko zokuvala inzala, ixesha lokongeza i-gluten kwinyama kufuneka likhethwe emva kokuba lifake amanqatha kunye nokuvuselela, indlela yokongeza ngokuthe ngqo i-gluten, yongeza amanzi kufuneka ibe ngaphezu kwemveliso yolawulo (ngaphandle kwegluten), ixesha lokuvuselela lide kancinane.
Ukusetyenziswa kwegluten kwishishini lezondla

Ngokuphuculwa kwemigangatho yokuphila kwabantu kunye nokwahluka kokutya, abantu abahlangani nje neemveliso zemveli, kodwa kunye nemfuno yeemveliso ezahlukeneyo zasemanzini eziphezulu kunye neeprotheyini eziphezulu zemveliso yezilwanyana.
Kwishishini lokutya, i-gluten isetyenziselwa ukuvelisa iimveliso zasemanzini ezikumgangatho ophezulu ezifana noononkala, i-eel, i-shrimp kunye nezinye i-binder yokutya kunye nezongezo ezomeleza isondlo, ezingaphuculi nje ixabiso lesondlo sokutya, kodwa ziphucula usetyenziso olubanzi lokutya kwimveliso yesondlo esimisiweyo, ipropati yayo yokunqunyanyiswa emva kokufunxa kwamanzi kunye ne-viscoelastic yendalo.

Xa ubushushu bomgangatho ophezulu wegluten buyi-30-80℃, inokuphefumla ngokukhawuleza amaxesha ama-2 ubukhulu bamanzi, apho umxholo weprotheyini ungama-75% -80% (isiseko esomileyo). Xa isiseko esomileyo i-gluten ithatha amanzi, iprotheni iyancipha ngokunyuka kwamanzi, ide ifunxe amanzi aneleyo, umthamo wamanzi ngu-65%, kwaye iprotheni iqulethe i-25.27%. Lo msebenzi unokuthintela ukuhlukana kwamanzi kunye nokuphucula ukugcinwa kwamanzi.
Xa i-gluten ixutywe ngokupheleleyo kunye nezinye izithako kwisondlo, kwaye ngenxa yesakhono sokubambelela esomeleleyo, kulula ukwenza iipellets, zifakwe emanzini emva kokufunxa amanzi, amasuntswana okutya agutyungelwe ngokupheleleyo kwisakhiwo sothungelwano se-gluten emanzi kwaye sixhonywe emanzini, kwaye isondlo asilahlekanga, nto leyo ephucula kakhulu izinga lokusetyenziswa kwezilwanyana.

Ngokohlalutyo lwe-gluten, ngumthombo ofanelekileyo weprotheyini yendalo enomxholo weprotheyini ephezulu kunye nokwakheka okwaneleyo kwe-amino acid. Ngokufanayo, kwishishini lokutya, umthombo wayo ogqwesileyo weprotheyini unokusetyenziswa njengesondlo sezilwanyana ezikumgangatho ophezulu kunye nezilwanyana zasekhaya.

Imifuno, ubisi lwemifuno, iqanda kunye nobisi lwemifuno, imifuno yeziqhamo, imifuno eninzi nje ukuba i-gluten kunye nezinye iiprotheni zokutya zixutywe ngomlinganiselo ohlukeneyo, kwaye ngokuhambelana neempawu zokutya kwezilwanyana kunye nokungabikho kwezithako eziyimfuneko zokuxuba okufanelekileyo kunokwenziwa kwiintlobo ezahlukeneyo zokutya okukhethekileyo kwezilwanyana.

Kwaye i-gluten-high-grade ine "incasa yotywala ukukhanya" okanye "incasa okuziinkozo kancinane" xa ixutywe nezinye izithako ukwenza feed, kunokuthiwa incasa igqibelele, ingakumbi ilungele izilwanyana zasekhaya ezahlukeneyo, nto leyo eyandisa kakhulu ukusetyenziswa feed yayo.
Ukusetyenziswa kwe gluten ekutyeni kwemifuno

Ukutya okungenanyama kudweliswe njengenye yeendlela zokutya ezibalulekileyo kwixesha elizayo. Inani elandayo labantu abatya imifuno liwuqhubela phambili lo mkhwa. Nangona kunjalo, kukho iindidi ezininzi zokutya kwemifuno, kuquka imifuno engqongqo, iqanda kunye ne-semi-vegetarian diet. Kwiminyaka yakutshanje, umlinganiselo wokutya kwemifuno ekubunjweni kokutya uye wanda ngokukhawuleza, ngakumbi kumazwe aseNtshona.

Abathengi baxabisa ukutya kwemifuno ngenxa yezizathu ezahlukahlukeneyo, kubandakanywa ukukhathazeka kwezempilo (46%), ukuqinisekiswa kobomi bezilwanyana (15%), iinkxalabo zokusingqongileyo (4%), iimpembelelo zentsapho kunye nomhlobo (12%), iingxaki zokuziphatha (5%), okanye ezinye izizathu ezingaqinisekanga (18%), ngokutsho kophando. Ukwenziwa kwezinto ezintsha ngokuqhubekayo kuye kwakhuthaza ukuveliswa kokutya okukhethekileyo kwemifuno.

Ukusetyenziswa kweprotheyini yengqolowa kwi-vegetarian foods akuyona into entsha. Kwangoko kwiminyaka engaphezu kwe-100 eyadlulayo, iimveliso ezithatha indawo yenyama esekwe kwiprotheyini yengqolowa ziye zaziwa e-China, eRashiya nakumazantsi-mpuma e-Asia.
Ngokusekwe kwiprotheyini yengqolowa ye-viscoelastic, iimveliso zinobumba obufana nenyama, kwaye zinokuhlafuna okulungileyo. Isebenzisa iprotein eyenziwe ngeplastiki yengqolowa, inokwenziwa ibezintlobo ngeentlobo zokutya okukhethekileyo kwemifuno, okufana nenkukhu yemifuno, isoseji yemifuno yasentshona, isaladi yenkuku yemifuno, ikeyiki yemifuno enonkala kunye ne-barbecue yemifuno.
Ezi mveliso, ngaphezu kokuba nesicatshulwa esifana nenyama kwisakhiwo, ukuhlafuna kunye nokubonakala okumnandi, kukwanceda ukubonelela ngeprotheni yokutya okunempilo. Xa ixutywe, inqunyulwe okanye ityunyuziwe, inokugcina i-fibrous texture kwaye yenza imbonakalo efana nenyama, kwaye inokusetyenziswa njengenye indlela kwizinto eziluhlaza ezibiza kakhulu, ukunciphisa ixabiso elipheleleyo lemveliso.

Ukusetyenziswa kwe gluten ekuqhubeni inyama

Ukutyhubela iminyaka, iprotein yengqolowa esebenzayo ngokubanzi ibisetyenziswa njengesibophelelo, isigcwalisi okanye isongezelelo sokulungiswa kwenyama, kwaye inezicelo ezininzi zemveliso.
Isetyenziswe njenge-binder, inokudlala indima yokudibanisa inyama yesakhiwo kunye nokuphucula i-viscosity kunye ne-elasticity yemveliso egqityiweyo. Isetyenziselwa ukuqhotsa i-steak, inokwenza ukuthungwa kwe-viscoelastic kunye nokuphucula ukuzinza kombala.
Xa isetyenziselwa iziqwenga zenkukhu ezithosiweyo, ukuqina kwesakhiwo, i-juiciness kunye nokugcinwa kwamanzi kwimveliso egqityiweyo kuphuculwe kakhulu, kwaye i-fat adhesion ingancitshiswa kwaye ilahleko yokuguga ingancitshiswa.
Ukunyangwa kweenkukhu okanye iziqwenga zenyama, kunokuphucula ukubambelela kwimveliso egqityiweyo, ukunciphisa ilahleko yokunyanga, kunye nokuphucula imveliso yemveliso.
Ekuqhutyweni kweemveliso zekeyiki yenyama, iprotheni yengqolowa ingasetyenziselwa zombini i-binder kunye ne-agent agent absorption, enokuphucula ipropati yokuqhawula.

Ukongezelela, iprotheni yengqolowa isetyenziswa ngokuqhelekileyo njengesongezelelo okanye ukuzaliswa kweemveliso zemince, ezinokuphucula imveliso yemveliso kunye nokuzinza kokuguga. Iimveliso zeplastiki zeprotheyini yengqolowa zisetyenziswa kakhulu kushishino lokutya, ukusuka ekusetyenzisweni njengezongezelelo zeemveliso zenyama ukuya ekusetyenzweni kwesonka esinesondlo kunye nokutya okukhethekileyo kwemifuno.
Ukutyhubela iminyaka, isetyenziswa ngokubanzi kwimveliso yokwenyani yeemveliso zenyama, ezisetyenziswa njengezinto ezikrwada zokulungiswa kokutya okubandakanya:
I-Hydrolyzed colloids/colloid, istatshi, kunye neeproteni zezityalo ezenziwe ngeplastiki. Iimveliso zeproteni ezenziwe ngeplastiki zengqolowa, ezinokufunxa amanzi aphindwe kathathu kubunzima bazo xa zisikiwe, zisetyenziswe ngempumelelo ekulungiseni iihambhega, ukutya okunencasa yekhari, iimveliso zenyama eqholiweyo, amabele enkukhu aqhotsiweyo kunye namanongomane enkukhu.
Umzekelo, iinkukhu eziqhotsiweyo zingasetyenziswa kunye ne-hydrated wheat texture protein 30%. Ukwandisa ukusetyenziswa kweprotheyini yengqolowa ekuxoxweni kwenyama ngokuqhelekileyo kunokunciphisa iindleko zemveliso nge-12% ukuya kwi-26%, ukuphucula imveliso yemveliso nge-8% ukuya kwi-9%, kunye nokuphucula ukuthungwa kwemveliso. Iprotheyini yengqolowa yengqolowa, ene-flavour ephakathi, ayifuni ukugubungela i-flavour engeyiyo inyama kwaye yongeze iziqholo, ezinceda ukunciphisa iindleko zemveliso yolu hlobo lweemveliso zenyama.
Iiprotheyini zeplastiki zengqolowa zineempawu zokubonakala ezifana neentsinga zenyama, ngaloo ndlela ziphucula iimpawu ezipheleleyo, ukuthungwa kunye nencasa yemveliso. Isenokusetyenziswa njengesongezelelo se-hamburgers, kwi-patties ephekwe ngaphambili kwaye ingaphekwanga, inokudibaniswa ne-hydrated wheat texture protein ukuya kuma-40%.

Ukusetyenziswa kwe gluten ekutyeni okuqiniswe zizondlo

Okwangoku, abantu bahlala bephuhlisa ukutya okukhawulezayo okunempilo okanye ukutya okunempilo ukunyusa amandla okanye ukwakha izihlunu.
Kwiminyaka yakutshanje, ukutya okomeleza amandla kunye neprotein eyongeziweyo kwishishini lokulungisa ukutya likhule ngokukhawuleza. Iiprotheyini zeplastiki zengqolowa zingasetyenziswa ekuqulunqweni kokutya okunjalo, umzekelo, uthungelwano lokutya okukhawulezayo kweplastiki yokuqinisa isondlo se-oats. Olu hlobo lokutya okomeleziweyo luneevithamini, iiminerali kunye neeproteni ezifunekayo kukhathalelo lwempilo.
Iprotheyini eyenziwe ngeplastiki yengqolowa, kolu hlobo lokutya olusetyenziswa njengophuculo lwesondlo, inokuvelisa ifuthe elibukhali nelithambileyo. Ngenxa yokuba i-protein texture yengqolowa ine-flavour ephakathi, ngoko ke ukuveliswa kolu hlobo lokutya okukhawulezayo phantse akukho mfuneko yokongeza iziqholo, ngoko ke uqoqosho lungcono.