Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures
Zhigang Xiao, Ruisheng Jiang, Jinjie Huo, Haiguan Wang, Hang Li, Shuang Su, Yuzhe Gao, Yumin Duan
Abstract
For enriching nutrition of meat analogs, rice bran (RB) was added into meat analogs and the effects of extrusion parameters (moisture content, temperature and screw speed) on the apparent properties and structural characteristics of RB meat analogs were studied. The results showed that with increasing moisture content, the β2 structure of RB meat analogs was transformed into β-turn, resulting in a decrease in hardness and tensile force. With increasing temperature (<170 °C), the intermolecular hydrogen bond was enhanced, which leaded to the increase of hardness and tensile force. With increasing screw speed, the tensile force increased first and then decreased and reached the maximum at 280 r/min, which caused by the enhancement of intermolecular hydrogen bond. By adjusting extrusion parameters, L* was increased by the decrease of random coils, while tensile force was increased by the enhancement of intermolecular hydrogen bond.