谷氨酰胺转氨酶对高水分豌豆蛋白挤出物结构及消化特性的影响

Effect of Transglutaminase on the Structure and Digestive Characteristics of High-Moisture Pea Protein Extrudates

本实验以豌豆蛋白为原料,利用双螺杆挤出机制备挤出物,探究高水分挤出过程中添加不同比例的谷氨酰胺转氨酶(transglutaminase,TG)对挤出物结构及消化特性的影响。通过质构分析、组织化度分析和扫描电子显微镜观察等方法表征挤出物的宏观结构和微观结构。通过测定流变特性、蛋白质溶解度以及消化特性评价挤出物的结构性能及营养价值。结果表明,添加适量TG(0.25%~1.00%)促进了豌豆蛋白分子间交联,形成致密的网络结构,提高了挤出物的消化率,促进游离氨基酸释放。然而添加过量TG(2.00%)则对挤出物纤维的形成以及消化特性起到抑制作用。TG添加量为1.00%时,制备的豌豆蛋白高水分挤出物组织化程度与营养价值较好。综上,高水分挤压-TG法联用加工工艺能够有效改善植物蛋白肉的结构及消化特性。

The effect of adding different proportions of transglutaminase(TG)on the structure and digestive characteristics of high-moisture pea protein extrudates prepared with a twin-screw extruder was investigated.The macrostructure and microstructure of the extrudates were characterized by measuring texture and texturization degree as well as using a scanning electron microscope(SEM).The structural properties and nutritional value were evaluated by measuring rheological properties,protein solubility and digestive properties.These results showed that addition of appropriate amounts of TG(0.25%–1.00%)promoted the cross-linking between pea protein molecules,forming a dense network structure,increasing the digestibility of extrudates and promoting the release of free amino acids.However,addition of excess TG(2%)inhibited the fiber formation and digestive properties of extrudates.The extrudate with 1.00%of TG had higher texturization degree and nutritional value.This study demonstrated that high-moisture extrusion combined with addition of TG can improve the structure and digestive characteristics of plant protein-based meat analogs.