高水分挤压纤维化蛋白不同储藏方式对品质特性的影响

Effect of Storage Method on the Quality Characteristics of High Moisture Extrusion Textured Vegetable Protein

本研究以大豆分离蛋白、小麦蛋白、豌豆蛋白为原料,采用高水分植物蛋白双螺杆挤压纤维化技术制备蛋白样品,并探讨不同储藏方式对其品质特性的影响。通过对4种不同储藏方式的安全指标进行检测,未杀菌-18℃储藏和121℃杀菌后24℃储藏条件下,其储藏时间较长,在检测的180 d内,各项安全指标均在安全范围内。对这2种储藏方式下随着储藏时间的增加,其品质特性的变化规律进行研究,结果表明:不同储藏方式对高水分挤压纤维化蛋白品质特性的影响显著。未杀菌-18℃储藏条件下,可以很好地维持样品的组织化度,同时样品随着储藏时间的增加,亮度下降,颜色变深,硬度和咀嚼度升高,弹性下降;121℃杀菌24℃储藏条件下,样品受到高温高压作用,蛋白变性,纤维状结构被破坏,其组织化度下降,样品发生美拉德反应,颜色加深,硬度和咀嚼度升高,弹性下降。对高水分挤压纤维化蛋白产品各品质指标之间进行相关性分析。组织化度与L^(*)值、b^(*)值和弹性呈现显著正相关,与a^(*)值、硬度和咀嚼度呈现显著负相关;L^(*)值与弹性呈显著正相关,与a^(*)值、硬度和咀嚼度呈现显著负相关;a^(*)值与硬度和咀嚼度呈现显著正相关,与弹性呈现负相关;b^(*)值与弹性呈现负相关,与硬度呈现正相关;硬度与咀嚼度呈现正相关,与弹性呈现负相关;弹性与咀嚼度呈现负相关。

High moisture extrusion textured vegetable protein is a kind of meat analog,which is made by high moisture extrusion technology,and made of soybean isolate protein,wheat protein and pea protein.The effects of different storage methods on their quality characteristics were discussed in this study.There were two better storage methods in four different storage methods:the product was stored at-18℃,and the sterilized product(sterilization 121℃)was stored in 24℃,all the safety indicators of the two better storage methods were within the safe range.In order to study on the quality characteristics of high moisture extrusion textured vegetable protein by different storage methods during the storage process,the effects of their quality characteristics were discussed.The results showed that the different storage methods had significant effects on the quality characteristics of high moisture extrusion textured vegetable protein.The product was stored at-18℃.A lot of factors could effect on the quality characteristics.The moisture migration occurred from inside to outside in high moisture extrusion textured vegetable protein during storage,with the decrease of water content,the brightness decreases,the color becomes darker,the texturizing degree remain unchanged,the hardness and chewiness increase,and the elasticity decreases.The sterilized product(sterilization 121℃)was stored in 24℃,the sample was subject to high temperature and high pressure,protein denaturation,and the structure of protein was destroyed,the Maillard reaction occurred,the color deepened,the hardness and chewiness increased,and the elasticity decreased.The correlation between the quality indexes of high moisture extruded fibrin products was analyzed.The texturizing degree was positively correlated with L^(*)value,b^(*)value and elasticity,and negatively correlated with a^(*)value,hardness and chewiness;L^(*)value was significantly positively correlated with elasticity,and negatively correlated with a^(*)value,hardness and chewiness;a^(*)value was significantly positively correlated with hardness and chewiness,and negatively correlated with elasticity;b^(*)value was negatively correlated with elasticity,and positively correlated with hardness;hardness and chewiness were positively correlated There was a positive correlation between elasticity and chewiness.