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投稿时间：2023-02-14
投稿时间：2023-02-14
中文摘要: 以豌豆蛋白为原料，添加不同比例的谷朊粉，在相同条件下采用高水分（60%～80%）挤压技术制备植物蛋白肉，研究不同谷朊粉含量对产品理化性质和结构特性的影响。结果表明，随着谷朊粉含量的增加，植物蛋白肉的硬度和咀嚼度先升高后降低，弹性显著升高（P＜0.05），颜色逐渐变浅，溶液的黏度增加。植物蛋白肉的复水率随着谷朊粉的增加先升高后降低，内部孔隙数量明显增加且分布变得均匀。谷朊粉的加入使植物蛋白肉的二级结构含量发生变化，无规则卷曲向β-折叠进行转化，有序结构的含量先增加后减少。综上，谷朊粉的加入能够显著改善植物蛋白肉的理化性质和结构特性，改善拉丝效果及纤维结构，提高与真肉的类似度。
Abstract:Meat alternatives were prepared with pea protein and different proportions of wheat gluten by high moisture（60%-80%）extrusion under the same conditions，and the physicochemical and structural properties of the products were studied.The results showed that with the increase in the proportion of wheat gluten，the meat alternative showed first increased and then decreased hardness and chewiness，increased elasticity（P＜0.05），lightened color，and increased viscosity of the solution.In addition，the product presented first increased and then decreased rehydration rate，increased pores，and gradually even pore distribution.The addition of wheat gluten changed the secondary structure of the plant protein，promoting the transformation of random coils into β-sheets.The content of ordered structure first increased and then decreased.In conclusion，the addition of wheat gluten can significantly improve the physicochemical and structural properties，drawing effect，fibrous structure，and similarity of the plant protein-based meat alternative with real meat.
keywords: pea protein wheat gluten high moisture extrusion plant protein-based meat alternative fibrous structure
文章编号：202402001 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32201970）；山东省重点研发计划项目（2020CXGC010604）；山东省自然科学基金青年基金项目（ZR2020QC221）
| 作者 | 单位 |
| 赵玉茹1，杨进洁2，边文洁3，赵祥忠1*，王晨莹1 | 1.齐鲁工业大学（山东省科学院）食品科学与工程学院，山东济南 250353；2.烟台双塔食品股份有限公司，山东招远 265404；3.山东真诺智能设备有限公司，山东济南 251400 |
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