Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues
Abstract
:1. Introduction
2. Results and Discussion
2.1. Moisture, Crude Protein and Amino Acids
2.2. CML and CEL
2.3. Acrylamide
2.4. α-Dicarbonyl Compounds
2.5. Correlation Analysis
3. Materials and Methods
3.1. Materials
3.2. Extrusion
3.3. Crude Protein, Moisture and Amino Acids Contents
3.4. CML and CEL
3.5. Acrylamide
3.6. α-Dicarbonyl Compounds
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Content | |||
---|---|---|---|---|
Water (%) | Protein (%) | TAA (mg/g) | ||
Moisture (%) | 20 | 15.5 ± 0.4 e | 79.2 ± 0.5 c | 678 ± 3 b |
30 | 21.5 ± 0.5 d | 80.3 ± 0.3 c | 679 ± 7 b | |
40 | 35.1 ± 0.5 c | 81.8 ± 1.1 b | 701 ± 12 a | |
50 | 44.3 ± 0.8 b | 82.8 ± 0.4 ab | 704 ± 6 a | |
60 | 56.3 ± 0.1 a | 83.5 ± 0.8 ab | 712 ± 3 a | |
Raw material | 6.8 ± 0.1 f | 84.1 ± 0.4 a | 702 ± 7 a | |
Screw speed (rpm) | 120 | 21.1 ± 0.1 a | 80.4 ± 1 b | 686 ± 10 a |
150 | 21.5 ± 0.5 a | 80.3 ± 0.3 b | 679 ± 7 a | |
180 | 20.4 ± 0.1 b | 80.4 ± 0.8 b | 687 ± 13 a | |
Raw material | 6.8 ± 0.1 c | 84.1 ± 0.4 a | 701 ± 7 a | |
Feed rate (kg/h) | 4 | 21.3 ± 0.2 ab | 79.7 ± 0.9 b | 646 ± 37 b |
6 | 21.5 ± 0.5 a | 80.3 ± 0.3 b | 679 ± 7 ab | |
8 | 20.8 ± 0.3 b | 80.8 ± 0.2 b | 684 ± 6 ab | |
Raw material | 6.8 ± 0.1 c | 84.1 ± 0.4 a | 701 ± 7 a | |
Barrel | 130 | 25.0 ± 0.4 a | 83.7 ± 0.3 a | 715 ± 6 a |
temperature (°C) | 150 | 21.5 ± 0.5 b | 80.3 ± 0.3 b | 679 ± 7 b |
170 | 19.8 ± 0.5 c | 80.7 ± 0.4 b | 687 ± 13 b | |
Raw material | 6.8 ± 0.1 d | 84.1 ± 0.4 a | 701 ± 7 a |
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Ma, Y.; Fu, S.; Cheng, K.-W.; Liu, B. Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. Int. J. Mol. Sci. 2024, 25, 8668. https://doi.org/10.3390/ijms25168668
Ma Y, Fu S, Cheng K-W, Liu B. Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. International Journal of Molecular Sciences. 2024; 25(16):8668. https://doi.org/10.3390/ijms25168668
Chicago/Turabian StyleMa, Yurong, Shuang Fu, Ka-Wing Cheng, and Bin Liu. 2024. "Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues" International Journal of Molecular Sciences 25, no. 16: 8668. https://doi.org/10.3390/ijms25168668