植物蛋白复配对植物肉品质的影响
Influence of plant protein compounding on plant-based meat quality
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摘要: 以大豆分离蛋白(SPI)、豌豆蛋白(PP)和鹰嘴豆蛋白(CP)为主要基料,谷朊粉(WG)为辅料,研究不同植物蛋白复配及配比对植物肉品质特性(感官评分、质构特性、组织化度和微观结构)的影响。结果表明:WG的添加会影响植物肉的感官评分,对于SPI基植物肉,当WG质量分数为40%时,植物肉的感官评分最高((68.68±0.85)分),对于SPI/WG体系,PP的添加会增加植物肉的硬度,CP的添加则会降低植物肉的组织化度;对于PP基植物肉,当WG质量分数为10%时,植物肉的感官评分最高((75.80±0.76)分),对于PP/WG体系,随着SPI或CP质量分数的增加,植物肉的组织化度下降;对于CP基植物肉,当WG质量分数为30%时,植物肉的感官评分最高((73.60±0.42)分),对于CP/WG体系,PP或SPI的添加可显著降低植物肉的硬度;三元蛋白复配植物肉中,PP/CP/WG(80∶10∶10)共混体系植物肉的感官评分((77.30±0.57)分)、硬度((25.78±0.61) kg)和咀嚼度((4.66±0.16) kg)均最高。因此,复配不同植物蛋白是改善植物肉纤维结构和组织化的有效方法。Abstract: Soybean protein isolate (SPI), pea protein (PP) and chickpea protein (CP) were used as the main base materials, and wheat gluten (WG) was used as the auxiliary material, to study the effects of different plant protein compounds and ratios on the quality properties (sensory score, textural properties, texturization and microstructure) of plant-based meat. The results showed that the addition of WG could affect the sensory score of plant-based meat. For SPI plant-based meat, when the mass fraction of WG was 40%, the sensory score of plant-based meat was the highest ((68.68±0.85) points). For the SPI/WG system, the addition of PP increased the hardness of plant-based meat, while the addition of CP reduced the texturization of plant-based meat. For PP plant-based meat, when the mass fraction of WG was 10%, the sensory score of plant-based meat was the highest ((75.80±0.76) points). In the PP/WG system, as the SPI or CP addition increased, the tissue degree of plant-based meat decreased. For CP plant-based meat, when the mass fraction of WG was 30%, the sensory score of plant-based meat was the highest ((73.60±0.42) points). For the CP/WG system, the addition of PP or SPI could significantly reduce the hardness of plant-based meat. In the ternary protein compound plant-based meat, the PP/CP/WG (80∶10∶10) blend system had the highest sensory score ((77.30±0.57) points), hardness ((25.78±0.61) kg), and chewiness ((4.66±0.16) kg). Therefore, compounding different plant proteins was an effective method to improve the fiber structure and organization of plant-based meat. Therefore, compounding different plant proteins was an effective method to enhance the fibrous structure and texturization of plant-based meat.
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Key words:
- plant protein /
- plant-based meat /
- high-moisture extrusion /
- quality propertiy
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