豌豆组织化蛋白品质因子分析及工艺优化

Quality Factor Analysis and Process Optimization of Textured Pea Protein

利用Box-Behnken原理对螺杆转速、机筒温度、水分三因素设计挤压组合试验。对豌豆组织化蛋白硬度、组织化度等指标进行相关分析、因子分析。结果表明:指标可归结为4个主要因子,因子1对硬度、吸水性、ΔE起支配作用,因子2对粘结性、感官评价、组织化度起支配作用,因子3对弹性和吸油性起支配作用,因子4对可溶性氮起支配作用,可溶性氮与其他指标相关性较低。硬度与吸水性之间呈极显著负相关关系,与ΔE之间呈极显著正相关关系;吸水性与ΔE、粘结性与感官评价之间呈极显著负相关关系;弹性与持油性、粘结性与组织化度之间呈显著负相关关系。豌豆组织化蛋白评价指标及权重为硬度(25%)、组织化度(25%)、感官评价(25%)、吸水性(25%)。对硬度、组织化度、感官评价进行响应面分析,发现挤压参数对产品品质影响明显,经优化得出工艺参数为螺杆转速153 r/min,机筒温度170℃,水分56%,为探寻改善豌豆组织蛋白品质的方法提供基础。

Box-Behnken experimental design was employed to investigate the effects of different combinations of screw speed,barrel temperature,and moisture content in a high-moisture textured pea protein extrusion experiment.Correlation analysis and factor analysis were performed on textured pea protein indices such as hardness and degree of texturization.The results showed that the indices could be attributed to four main factors,with factor 1 dominating hardness,water absorption,andΔE;factor 2 dominating cohesiveness,sensory evaluation,and degree of texturization;factor 3 dominating springiness and oil holding capacity;and factor 4 dominating soluble nitrogen content.Among the various indices,soluble nitrogen content demonstrated a poor correlation with other indices;hardness demonstrated a highly significant negative correlation with water absorption and highly significant positive correlation withΔE;water absorption demonstrated a highly significant negative correlation withΔE,cohesiveness,and sensory evaluation;and springiness demonstrated a significantly negative correlation with oil holding capacity,cohesiveness,and degree of texturization.The indices for textured pea protein evaluation and the corresponding weights were hardness(25%),degree of texturization(25%),sensory evaluation(25%),and water absorption(25%).Response surface analysis of hardness,degree of texturization,and sensory evaluation revealed that the extrusion parameters exerted a strong impact on product quality.The optimized process parameter values were as follows:screw speed:153 r/min,barrel temperature:170°C,moisture content:56%.Our results may serve as a basis for further exploration of methods to improve the quality of textured pea protein.