{"id":5963,"date":"2024-08-05T15:07:36","date_gmt":"2024-08-05T15:07:36","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5963"},"modified":"2024-08-05T15:07:36","modified_gmt":"2024-08-05T15:07:36","slug":"soy-protein","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/soy-protein\/","title":{"rendered":"Biyomimetik g\u0131da uygulamalar\u0131 i\u00e7in soya proteinlerindeki ara\u015ft\u0131rma geli\u015fmeleri nelerdir?"},"content":{"rendered":"

Giri\u015f<\/strong><\/p>\n

Soya proteini, \u00e7e\u015fitli temel amino asitleri i\u00e7eren y\u00fcksek kaliteli bir bitki proteini, amino asit \u00e7e\u015fididir, kan kolesterol\u00fcn\u00fc \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir, uzun s\u00fcreli soya proteini t\u00fcketimi koroner kalp hastal\u0131\u011f\u0131 olu\u015fumunu azaltabilir.<\/p>\n

Soya proteini, soya fasulyesi k\u00fcspesinin hammadde olarak d\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u00e7\u00f6z\u00fcnd\u00fcr\u00fclmesi, soya fasulyesi protein konsantresi, soya fasulyesi izolat proteini ve ekstr\u00fcde soya fasulyesi doku proteini ve di\u011fer soya \u00fcr\u00fcnlerinin ayr\u0131lmas\u0131 ve ekstraksiyonudur. \u015eu anda, piyasada yayg\u0131n olarak kullan\u0131lan soya proteini \u00fcr\u00fcnleri, \u00e7e\u015fitli g\u0131da sistemlerine uygulanabilen soya proteininin m\u00fckemmel fonksiyonel \u00f6zelliklerini kullanarak esas olarak soya fasulyesi izolat proteini ve soya fasulyesi doku proteinidir.<\/p>\n

Yapay g\u0131da olarak da bilinen biyonik g\u0131da, do\u011fal g\u0131dan\u0131n \u015fekli, lezzeti veya beslenme sim\u00fclasyonundan g\u0131da end\u00fcstrisinde biyonik teknolojinin uygulanmas\u0131d\u0131r, b\u00f6ylece \u00fcr\u00fcn\u00fcn yemeye uygun, besleyici ve sa\u011fl\u0131kl\u0131, ucuz vb. Soya proteini, biyonik g\u0131da i\u00e7in yayg\u0131n olarak kullan\u0131lan bir katk\u0131 maddesi veya hammaddedir, iyi fonksiyonel \u00f6zelliklerini kullanarak g\u0131dan\u0131n tad\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir, g\u0131dan\u0131n esnekli\u011fini, su tutma, \u00e7i\u011fneme vb. art\u0131rabilir ve ayn\u0131 zamanda \u00fcretim maliyetini de d\u00fc\u015f\u00fcrebilir.<\/p>\n

Biyonik g\u0131da s\u0131n\u0131fland\u0131rmas\u0131<\/strong><\/p>\n

Do\u011fal g\u0131dalar\u0131n taklit edilmesine g\u00f6re besin maddeleri i\u00e7erir ve hammadde olarak s\u0131radan g\u0131dalar\u0131n ayn\u0131 t\u00fcr bile\u015fenlerini i\u00e7erir, biyonik \u00e7e\u015fitli g\u0131dalardan yap\u0131l\u0131r. Yabanc\u0131 \u00fclkelerde biyonik g\u0131dalar daha h\u0131zl\u0131 geli\u015firken, \u00fclkemizde biyonik g\u0131dalar basit biyonik g\u00f6r\u00fcn\u00fcm\u00fcnden, lezzet sim\u00fclasyonunun geli\u015ftirilmesinden biyonik i\u015flevine ve biyonik ara\u015ft\u0131rma a\u015famas\u0131n\u0131n i\u015flenmesine kadar biyonik olmu\u015ftur. \u015eu anda \u00fclkemizde biyonik g\u0131dan\u0131n tek tip standartlar\u0131 yoktur, soya fasulyesi biyonik g\u0131da \u00fcretim i\u015fletmeleri \u00e7o\u011funlukla soya fasulyesi \u00fcr\u00fcn standartlar\u0131na ve i\u015fletme standartlar\u0131n\u0131n geli\u015ftirilmesine dayanmaktad\u0131r.<\/p>\n

1. Biyonik deniz g\u0131das\u0131<\/strong>
\nBiyonik deniz \u00fcr\u00fcnleri, yeni bir g\u0131daya benzer lezzet, doku ve besin de\u011feri ve do\u011fal deniz \u00fcr\u00fcnleri \u00fcretmek i\u00e7in g\u0131da i\u015fleme teknolojisi arac\u0131l\u0131\u011f\u0131yla ana hammadde olarak deniz kaynaklar\u0131na y\u00f6neliktir. Ana hammadde olarak d\u00fc\u015f\u00fck de\u011ferli bal\u0131k, karides ve daha sonra soya proteini, yumurta ak\u0131, peynir, baharat, pigment ve yap\u0131\u015ft\u0131r\u0131c\u0131lar ve di\u011fer yard\u0131mc\u0131 malzemeler, protein \u00f6n i\u015fleme, baharatlama, kal\u0131plama ve di\u011fer i\u015flemler eklenir.<\/p>\n

2. Biyonik et \u00fcr\u00fcnleri<\/strong>
\nFilament i\u015fleme i\u00e7in dehidrasyondan sonra rehidre edilmi\u015f bitki proteini, ayn\u0131 zamanda belirli miktarda su, ni\u015fasta, baharat, baharat, aroma ve pigment vb. bir blender ile homojen bir bulama\u00e7 haline getirilecek ve daha sonra kal\u0131plama, pi\u015firme veya k\u0131zartma ve protein biyonik et \u00fcr\u00fcnlerine i\u015flenen di\u011fer i\u015flemlerden sonra bitki proteini ile kar\u0131\u015ft\u0131r\u0131lacakt\u0131r. Yayg\u0131n biyonik et \u00fcr\u00fcnleri aras\u0131nda biyonik jambon, biyonik jambon sosis, biyonik k\u00f6fte, biyonik blok et \u00fcr\u00fcnleri vb. yer almaktad\u0131r.<\/p>\n

2.2.1 Biyonik jambon ve jambon sosisi<\/strong>
\nBiyonik jambon ve biyonik jambon sosis i\u015fleme s\u00fcreci, soya fasulyesi doku proteinini suya bat\u0131rmak, i\u00e7te ve d\u0131\u015fta suyu tamamen emmek, dehidrasyon ve insanlar\u0131 do\u011fray\u0131c\u0131 filament yedek koymakt\u0131r; kar\u0131\u015ft\u0131r\u0131c\u0131y\u0131 tamamen em\u00fclsifiye etmek i\u00e7in blendere d\u00f6k\u00fclen yard\u0131mc\u0131 malzemeler ve buzlu su olacakt\u0131r, b\u00f6ylece iyi kar\u0131\u015f\u0131r; \u0130\u015flenmi\u015f soya fasulyesi doku proteini, em\u00fclsifiye edilmi\u015f bulama\u00e7 kar\u0131\u015f\u0131m\u0131na homojenli\u011fe kat\u0131lmak i\u00e7in; do\u011fru miktarda gev\u015fek ve s\u0131k\u0131 ile kaplanm\u0131\u015f fiber enterik belirli bir \u00e7apa kadar kantitatif delikli kart dolgusu malzemelerinin iyi bir kar\u0131\u015f\u0131m\u0131 olacakt\u0131r; Buharlama, sterilizasyon, so\u011futma ve paketlemeden sonra bitmi\u015f \u00fcr\u00fcnd\u00fcr.<\/p>\n

2.2.2 Biyonik blok et<\/strong>
\nBiyonik blok et \u00fcr\u00fcnleri esas olarak sars\u0131nt\u0131l\u0131 et, et, et kekleri, kurutulmu\u015f et vb. anlam\u0131na gelir. \u0130\u015fleme teknolojisi temel olarak ilk doku proteini \u0131slatmak i\u00e7in suya girer, b\u00f6ylece et elde edilir; \u0131slat\u0131lm\u0131\u015f soya fasulyesi doku proteini ve kar\u0131\u015ft\u0131rmak i\u00e7in belirli oranda yard\u0131mc\u0131 malzeme, baharat vb.; buharda pi\u015firme, derin k\u0131zartma, f\u0131r\u0131nlama ve di\u011fer kal\u0131plama y\u00f6ntemlerini kullanma; so\u011futma ve paketleme, yani bitmi\u015f \u00fcr\u00fcn.<\/p>\n

2.2.3 Biyonik k\u00f6fte<\/strong>
\nSoya fasulyesi doku proteini \u0131slatmak i\u00e7in suya, dehidrasyon i\u00e7in i\u00e7 sert topaklara, do\u011fray\u0131c\u0131ya konur, ipek haline getirilir; su, kar\u0131\u015ft\u0131rmak i\u00e7in soya fasulyesi proteini ve ni\u015fasta olacak, d\u00fczg\u00fcn bir em\u00fclsiyon olu\u015facak ve daha sonra e\u015fit olarak kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f ipek soya fasulyesi doku proteinini ekleyecek ve son olarak baharatlar\u0131 ve di\u011fer yard\u0131mc\u0131 malzemeleri ekleyecek, kar\u0131\u015ft\u0131racak ve kar\u0131\u015ft\u0131racak, b\u00f6ylece malzeme bir top haline \u00e7apraz ba\u011flanacakt\u0131r; malzeme elle s\u0131k\u0131lacak ve bir k\u00fcre haline getirilecek veya top \u015fekillendirme makinesi ile yo\u011frulacakt\u0131r S\u0131cak su pi\u015firme ile kal\u0131pland\u0131ktan sonra, toplar haplar\u0131n y\u00fczeyine y\u00fczd\u00fc\u011f\u00fcnde avlanacak, oda s\u0131cakl\u0131\u011f\u0131na so\u011futulacakt\u0131r; paketleme i\u00e7in haplar ve 18 \u2103 dondurulmu\u015f bir yere koyun.<\/p>\n

3. Biyonik fermente g\u0131da<\/strong>
\nBiyonik fermente g\u0131da, do\u011fal d\u00fcnyay\u0131 veya insan v\u00fccudunun spesifik biyolojik d\u00f6n\u00fc\u015f\u00fcm s\u00fcrecini, i\u015fleme ve \u00f6n ar\u0131tma i\u00e7in g\u0131da hammaddelerini sim\u00fcle etmek i\u00e7in yapay kontrol ko\u015fullar\u0131 alt\u0131nda mikrobiyal metabolik aktivitenin kullan\u0131lmas\u0131, insan v\u00fccudu taraf\u0131ndan kolayca emilen bir t\u00fcr biyolojik g\u0131da \u00fcretilmesi anlam\u0131na gelir. Son y\u0131llarda, polen g\u0131das\u0131 \u00fcretiminde biyonik fermantasyon y\u00f6ntemi benimsenmi\u015ftir. Yapay olarak kontrol edilen ko\u015fullar alt\u0131nda, kovandan izole edilen ve taranan laktik asit bakterileri, yapay ar\u0131 yemi elde etmek i\u00e7in polen \u00fczerindeki duvar\u0131 fermente etmek ve k\u0131rmak i\u00e7in kovandaki s\u0131cakl\u0131k ve nemi sim\u00fcle etmek i\u00e7in kullan\u0131l\u0131r.<\/p>\n

Bu \u00fcr\u00fcn, d\u00fc\u015f\u00fck su i\u00e7eri\u011fi nedeniyle \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in faydal\u0131 olan yeni bir t\u00fcr biyonik g\u0131da sa\u011flar.<\/p>\n

4. Biyonik kurutulmu\u015f meyve<\/strong>
\nBiyonik kurutulmu\u015f meyve, koku giderme, \u015feker, tatland\u0131rma, renklendirme, kurutma, sterilizasyon ve di\u011fer i\u015flemlerden sonra ana hammadde olarak bitki dokusu proteininin kullan\u0131lmas\u0131 ve \u00fcr\u00fcnlere i\u015flenmesi anlam\u0131na gelir. Bu i\u015flemle \u00fcretilen kurutulmu\u015f meyve tatl\u0131, lezzetli ve besleyicidir. Soya proteini \u00fcr\u00fcnlerinin derinlemesine i\u015flenmesi i\u00e7in biyonik kurutulmu\u015f meyvenin geli\u015ftirilmesi yeni bir yol sa\u011flar.<\/p>\n

Biyonik g\u0131dalarda soya proteini<\/strong>
\nAra\u015ft\u0131rman\u0131n ilerlemesinde soya proteini uygulamas\u0131<\/strong><\/p>\n

1. Biyomimetik deniz g\u0131dalar\u0131nda uygulama ara\u015ft\u0131rmas\u0131<\/strong>
\nBiyomimetik deniz g\u0131dalar\u0131n\u0131n hammaddelerine soya proteini eklenmesi sadece g\u0131dan\u0131n besin de\u011ferini iyile\u015ftirmekle kalmaz, ayn\u0131 zamanda \u00fcr\u00fcn\u00fcn jelle\u015fmesini ve doku olu\u015fumunu da art\u0131r\u0131r, bu da \u00fcr\u00fcn\u00fcn tad\u0131n\u0131 ve dokusunu iyile\u015ftirmede b\u00fcy\u00fck rol oynar.<\/p>\n

Wang Fenfen ve arkada\u015flar\u0131 soya proteini, m\u0131s\u0131r ni\u015fastas\u0131 ve tuz gibi farkl\u0131 yard\u0131mc\u0131 bile\u015fenlerin biyomimetik deniz \u00fcr\u00fcnlerinin kalite \u00f6zellikleri \u00fczerindeki etkilerini incelemi\u015f ve deneyler yoluyla en uygun tuz, soya proteini ve m\u0131s\u0131r ni\u015fastas\u0131 oranlar\u0131n\u0131 belirlemi\u015ftir. Bu oranla \u00fcretilen \"Deniz \u00fcr\u00fcnleri lavabosu\" d\u00fczg\u00fcn bir dokuya, orta sertlik ve yumu\u015fakl\u0131\u011fa, esnekli\u011fe, iyi \u00e7i\u011fnenebilirli\u011fe ve lezzetli bir tada sahiptir.<\/p>\n

Kang Binbin ve arkada\u015flar\u0131, yapay karides \u00fcretiminde soya proteini ekleyerek, yapay karidesin tad\u0131n\u0131 iyile\u015ftirebilen, \u00fcr\u00fcn\u00fcn su tutma ve yap\u0131\u015fma \u00f6zelli\u011fini art\u0131rabilen birka\u00e7 biyomimetik deniz g\u0131da i\u015fleme teknolojisini tan\u0131tm\u0131\u015ft\u0131r. Hammadde olarak k\u0131y\u0131lm\u0131\u015f bal\u0131ktan yap\u0131lan bal\u0131k tofu tipi biyonik deniz g\u0131das\u0131, soya proteini, ya\u011f ve aroma ilavesi ile y\u00fcksek elastikiyete, iyi tada ve y\u00fcksek besin de\u011ferine sahiptir.<\/p>\n

2. Biyonik jambon ve jambon sosisli g\u0131dalarda uygulama ara\u015ft\u0131rmas\u0131<\/strong>
\nSoya fasulyesi doku proteini iyi \u00e7i\u011fnenebilirlik, rehidrasyon, ya\u011f emilimi ve di\u011fer \u00f6zelliklerine dayanarak, her t\u00fcrl\u00fc et \u00fcr\u00fcn\u00fcnde ve biyonik g\u0131dada ya\u011fs\u0131z et yerine kullan\u0131labilir. Soya fasulyesi lazanya proteini, sim\u00fcle edilmi\u015f f\u00fcme jambon \u00fcretmek i\u00e7in hammadde olarak, test yoluyla \u00fcr\u00fcn kalitesine eklenen soya fasulyesi lazanya proteini miktar\u0131n\u0131n \u00fcr\u00fcn\u00fcn kalitesi \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahip oldu\u011funu ve 50%'nin optimal oran\u0131n\u0131 belirlemek i\u00e7in, \u00fcr\u00fcn\u00fcn tad\u0131 yumu\u015fak ve gevrek, \u00e7i\u011fnenebilir.<\/p>\n

Fei Yingmin, optimum i\u015flem form\u00fcl\u00fcn\u00fc belirlemek i\u00e7in ortogonal test yoluyla soya fasulyesi proteininin ana hammaddesine gl\u00fcten, ni\u015fasta, bitkisel ya\u011f, baharat ve di\u011fer yard\u0131mc\u0131 malzemeleri ekleyerek vejetaryen jambonun \u00fcretimini ve i\u015flenmesini inceledi.<\/p>\n

Vejetaryen jambonun duyusal analizi, soya fasulyesinden \u00e7ekilmi\u015f proteinin \u00e7i\u011fnenebilirlik, ya\u011f emilimi, su emilimi gibi iyi fonksiyonel \u00f6zelliklere sahip oldu\u011funu kan\u0131tlam\u0131\u015ft\u0131r. Ya\u011fs\u0131z etin yerini alabilir ve vejetaryen biyonik g\u0131dalarda yayg\u0131n olarak kullan\u0131l\u0131r.<\/p>\n

Li Xinhua ve ark. ara\u015ft\u0131rma nesnesi olarak soya fasulyesi doku proteinini alm\u0131\u015f ve soya fasulyesi doku proteininin nemli \u0131s\u0131l i\u015fleminin optimum i\u015flem ko\u015fullar\u0131n\u0131 bulmu\u015f ve ayn\u0131 zamanda i\u015flenmi\u015f soya fasulyesi doku proteinini kullanarak vejetaryen biyonik jambon sosisi yapm\u0131\u015f ve test yoluyla baz olarak soya fasulyesi doku proteininin (65% su i\u00e7eri\u011fi) \u0131slak baz\u0131ndaki her bir malzemenin optimum oranlar\u0131n\u0131 bulmu\u015ftur; bu oranlar 150% su, 12% m\u0131s\u0131r ni\u015fastas\u0131, 12% soya fasulyesi ya\u011f\u0131 ve 6% bile\u015fik tutkald\u0131r. Ana hammadde olarak soya proteini kullanan Wang Kaimei, deneyler yoluyla haz\u0131r vejetaryen et sosisinin i\u015fleme teknolojisini incelemi\u015ftir.<\/p>\n

Bu form\u00fcl ile esnek elastikiyet, \u00fcr\u00fcn g\u00f6r\u00fcn\u00fcm\u00fc, yenilebilir lezzet, \u00e7i\u011fneme ve ete benzer y\u00fcksek besin de\u011feri, d\u00fc\u015f\u00fck i\u015fleme maliyetleri ile an\u0131nda vejetaryen et sosis tad\u0131 \u00fcretmek i\u00e7in.<\/p>\n

Tang Zhaohui ve arkada\u015flar\u0131, soya fasulyesi izolat proteini y\u00fcksek beslenme, zengin kaynaklar ve \u00fcst\u00fcn em\u00fclsifikasyon, yap\u0131\u015fma, jel ve di\u011fer \u00f6zelliklerini ana hammadde olarak kullan\u0131r, besin a\u00e7\u0131s\u0131ndan zengin, iyi tad\u0131 olan, yemesi kolay bir vejetaryen sosis \u00fcr\u00fcnlerine i\u015flenir.<\/p>\n

Soya fasulyesi izolat\u0131 proteini, su ve bitkisel ya\u011f oran\u0131, \u00fcr\u00fcn tad\u0131, lezzeti ve durumunun olu\u015fumu i\u00e7in ana ko\u015fullar\u0131 sa\u011flayan test yoluyla ayarland\u0131.<\/p>\n

Ana hammadde olarak soya fasulyesi doku proteini ile konjak ince tozu, protein tozu ve di\u011fer yard\u0131mc\u0131 malzemeleri ekleyen Li Xuelian ve arkada\u015flar\u0131, vejetaryen jambon ve sosis \u00fcretimi \u00fczerine deneysel ara\u015ft\u0131rmalar y\u00fcr\u00fctm\u00fc\u015f ve g\u0131da g\u00fcvenli\u011fini sa\u011flamak i\u00e7in i\u015fleme s\u00fcrecinin kilit kontrol noktalar\u0131n\u0131 analiz etmi\u015ftir.<\/p>\n

3. Biyonik blok et \u00fcr\u00fcnlerinde uygulama ara\u015ft\u0131rmas\u0131<\/strong>
\nSun Yuemei ve arkada\u015flar\u0131, ana hammadde olarak soya fasulyesi doku proteini i\u00e7eren, sertlik, elastikiyet, k\u0131r\u0131lganl\u0131k ve de\u011ferlendirmenin di\u011fer duyusal g\u00f6stergelerine g\u00f6re i\u015flenmi\u015f ve yap\u0131lm\u0131\u015f di\u011fer yard\u0131mc\u0131 malzemeleri ekleyen, optimum hammadde ve yard\u0131mc\u0131 malzeme miktar\u0131n\u0131 belirlemek i\u00e7in bir soya fasulyesi doku proteini vejetaryen et blo\u011fu geli\u015ftirdi, y\u00fcksek proteinli, az ya\u011fl\u0131, besin a\u00e7\u0131s\u0131ndan zengin \u00f6zelliklere sahip vejetaryen et et blo\u011fu et dokusu \u00fcretimi.<\/p>\n

Soya fasulyesi doku proteini, biyonik proteinli kurutulmu\u015f s\u0131\u011f\u0131r eti geli\u015ftirmek i\u00e7in ana hammadde olarak kullan\u0131lm\u0131\u015ft\u0131r. Test, biyonik protein s\u0131\u011f\u0131r etinin kalitesini etkileyen fakt\u00f6rlerin soya proteininin yap\u0131s\u0131, ilk pi\u015firme s\u00fcresi, pi\u015firme s\u0131cakl\u0131\u011f\u0131, pi\u015firme s\u00fcresi vb. oldu\u011funu ortaya koymu\u015ftur. Soya proteininin biyonik g\u0131dalara uygulanmas\u0131, yeni soya proteinli g\u0131dalar\u0131n geli\u015ftirilmesi i\u00e7in b\u00fcy\u00fck \u00f6nem ta\u015f\u0131yan soya proteininin uygulama alan\u0131n\u0131 geni\u015fletmektedir.<\/p>\n

Junming Chen, ana hammadde olarak soya fasulyesi doku proteini ile kurutulmu\u015f vegan etinin i\u015flenmesi s\u00fcrecini ve \u00e7al\u0131\u015fma noktalar\u0131n\u0131 tan\u0131tt\u0131. Vegan kurutulmu\u015f etin i\u015flem oran\u0131 deney yoluyla incelenmi\u015f ve \u00fcretilen \u00fcr\u00fcn\u00fcn en iyi tada ve organizasyon yap\u0131s\u0131na sahip oldu\u011fu en iyi i\u015flem form\u00fcl\u00fc belirlenmi\u015ftir. Soya fasulyesi doku proteini ve konjak unu, \u00fc\u00e7 katmanl\u0131 et - vegan \u00fc\u00e7 katmanl\u0131 ete benzer morfolojik lezzet ve organizasyonel dokuya sahip vegan et \u00fcretmek ve i\u015flemek i\u00e7in ana hammadde olarak kullan\u0131lm\u0131\u015ft\u0131r. Vejetaryen \u00fc\u00e7 katmanl\u0131 et i\u015fleme s\u00fcreci test edilerek, bu s\u00fcrece g\u00f6re vejetaryen \u00fc\u00e7 katmanl\u0131 et \u00fcretmek i\u00e7in ger\u00e7ek \u00fc\u00e7 katmanl\u0131 etin tad\u0131 son derece benzerdir.<\/p>\n

4. Biyonik k\u00f6fte \u00fcr\u00fcnlerinde uygulama ara\u015ft\u0131rmas\u0131<\/strong>
\nYang Chunmei ve arkada\u015flar\u0131 soya fasulyesi dokusu proteini ile vejetaryen k\u00f6fte geli\u015ftirmi\u015f, vejetaryen k\u00f6ftenin lezzetini etkileyen fakt\u00f6rlerin (tuz, \u015feker, s\u0131\u011f\u0131r balsam\u0131 ve monosodyum glutamat) analizini yapm\u0131\u015ft\u0131r. Soya fasulyesi izolat proteininin 30%, 20%, patates ni\u015fastas\u0131n\u0131n 25%, soya fasulyesi ya\u011f\u0131n\u0131n 6% nem i\u00e7eri\u011fini belirlemek i\u00e7in yap\u0131lan testler, optimum durum i\u00e7in malzeme sisteminin bile\u015fimi; tuz ilavesi 4%, \u015feker 1%, 1% monosodyum glutamat, s\u0131\u011f\u0131r eti aromas\u0131 macunu 1.5% i\u00e7in en iyi vejetaryen k\u00f6fte i\u00e7in en iyi i\u015flem form\u00fcl\u00fc.<\/p>\n

Wang Di ve arkada\u015flar\u0131 k\u00f6fte yap\u0131m\u0131nda ana hammadde olarak soya fasulyesi doku proteini kullanm\u0131\u015f, soya fasulyesi doku proteini k\u00f6ftelerinin proses form\u00fclasyonunu inceleyip analiz etmi\u015f ve k\u00f6ftelerin doku \u00f6zelliklerini belirleyerek optimum proses parametrelerini belirlemi\u015ftir. Sonu\u00e7lar, soya fasulyesi doku proteininin toplar\u0131n elastikiyeti \u00fczerinde en b\u00fcy\u00fck etkiye sahip oldu\u011funu ve soya fasulyesi doku proteini toplar\u0131n\u0131n \u00e7i\u011fnenebilirli\u011fini, onar\u0131labilirli\u011fini ve duyusal de\u011ferlendirmesini etkileyen fakt\u00f6rler aras\u0131nda soya fasulyesi izolat proteininin en \u00f6nemli etkiye sahip oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n

5. Biyonik meyve konservelerinde uygulama ara\u015ft\u0131rmas\u0131<\/strong>
\nJia Jun ve arkada\u015flar\u0131, hammadde olarak organize soya proteini kullanarak biyonik kurutulmu\u015f meyve geli\u015ftirmi\u015f ve biyonik kurutulmu\u015f meyvenin haz\u0131rlanmas\u0131 i\u00e7in en uygun i\u015flem parametrelerini elde etmek amac\u0131yla soya dokusu proteininin \u00fc\u00e7 farkl\u0131 organizasyonel yap\u0131s\u0131n\u0131n rehidrasyon oran\u0131n\u0131n, dinlenme s\u0131cakl\u0131\u011f\u0131n\u0131n, \u015furup konsantrasyonunun ve di\u011fer fakt\u00f6rlerin biyonik kurutulmu\u015f meyvenin kalitesi \u00fczerindeki etkilerini incelemi\u015ftir.<\/p>\n

Sonu\u00e7<\/strong><\/p>\n

Yeni bir g\u0131da end\u00fcstrisi \u00e7e\u015fidi olan biyonik g\u0131da, geni\u015f bir geli\u015fme potansiyeline sahiptir. Soya proteini, \u00e7e\u015fitli m\u00fckemmel fonksiyonel \u00f6zellikleri nedeniyle biyomimetik g\u0131da i\u015flemede \u00f6nemli bir hammadde haline gelmi\u015ftir. Soya proteini biyonik g\u0131dan\u0131n geli\u015ftirilmesi, yaln\u0131zca \u00c7in'in soya fasulyesi bitki kaynaklar\u0131n\u0131n geli\u015ftirilmesi ve kullan\u0131lmas\u0131na yard\u0131mc\u0131 olmakla kalmaz, ayn\u0131 zamanda insanlar\u0131n maddi ya\u015fam\u0131ndaki protein t\u00fcketim d\u00fczeyini iyile\u015ftirmek i\u00e7in hayvansal proteine ek olarak da kullan\u0131labilir.<\/p>","protected":false},"excerpt":{"rendered":"

Giri\u015f Soya proteini, \u00e7e\u015fitli temel amino asitleri i\u00e7eren y\u00fcksek kaliteli bir bitki proteini, amino asit \u00e7e\u015fididir, kan kolesterol\u00fcn\u00fc \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir, uzun s\u00fcreli soya proteini t\u00fcketimi koroner kalp hastal\u0131\u011f\u0131n\u0131n olu\u015fumunu azaltabilir. Soya proteini, soya fasulyesi k\u00fcspesinin hammadde olarak d\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u00e7\u00f6z\u00fclmesi, soya fasulyesi protein konsantresinin ayr\u0131lmas\u0131 ve ekstraksiyonu, [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the research advances in soy proteins for biomimetic food applications? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/soy-protein\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the research advances in soy proteins for biomimetic food applications? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Introduction Soy protein is a high-quality plant protein, amino acid variety, containing a variety of essential amino acids, can significantly reduce blood cholesterol, long-term consumption of soy protein can reduce the occurrence of coronary heart disease. 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