Creation of Fibrous Structures by Spinneretless Spinning

Tolstoguzov, V. B.

doi:10.1016/b978-0-408-02950-6.50015-7

Cited by 2 publications

(1 citation statement)

References 24 publications

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“…For instance, the solidification mechanism determines the type of formed structure (fibers, capillary-filled gels, or fiber-filled gels). Fibers are obtained in the case of the solidification of the dispersed phase and the wash-away of the continuous phase; capillary-filled gels are obtained when the continuous phase is solidified and the dispersed phase stays liquid, and fiber-filled gels are obtained in the case of the solidification of both the dispersed and the continuous phases [ 154 ]. However, to conduct wet spinning, pure proteins, low pH, and high concentrations of salt and chemical additives are required [ 15 ].…”

Section: Technologies Used For Meat and Fish Analogues Productionmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Section: Technologies Used For Meat and Fish Analogues Productionmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll

Danilenko

Vetrov

Dmitrochenko

et al. 1992

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SummaryThermodynamic properties of aqueous solutions of both native and modified legumin of broad beans (Viciufuba L.) have been examined. A restricted trypsin-induced proteolysis was used to modify protein structure. Evaluation of protein affinity to ficoll in aqueous solutions showed that modified protein possessed higher hydrophilicity. Thermodynamic properties of diluted solutions were used to predict the phase behaviour in concentrated systems containing protein and ficoll. At specific concentrations of native legumin, the system can separate in two phases, whereas in the case of modified protein the single-phase behaviour of the system was predicted for any concentrations of both components. The experimental data obtained in concentrated systems confirmed predictions of thermodynamic analysis of diluted solutions.

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Creation of Fibrous Structures by Spinneretless Spinning

Cited by 2 publications

References 24 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll

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