挤压温度对高水分植物蛋白肉流变学和结构特性的影响

Effect of extrusion temperature on rheological and structural properties of high moisture plant meat

研究了不同挤压温度对植物性肉制品流变性能和结构变化的影响,并测定了流变性能、扫描电镜、粒度和二级结构的变化。结果表明:植物蛋白肉流变学特性受挤压温度的影响,动态流变结果中样品的G’均高于G″,所有样品表现出黏弹性固体的性质。扫描电镜(SEM)观察到挤压前后样品的微观形貌发生了显著的改变,挤压破坏了蛋白质微粒的完整性。随着挤压温度的升高,蛋白质分子结构破坏重组,形成了三维凝胶网络结构,样品的粒径逐渐增大。傅里叶红外光谱(FTIR)显示,挤压温度使蛋白质的高级结构出现展开或变性,最终导致分子中的二级结构发生了变化。

The effects of different extrusion temperatures on the rheological properties and structural changes of plant meat products were evaluated,and the changes of rheological properties,scanning electron microscopy,particle size and secondary structure were measured.The results showed that the rheological properties of plant meat were affected by the extrusion temperature.The G’of the samples were higher than G″in the dynamic rheological results,and all the samples showed the properties of viscoelastic solid.Scanning electron microscope(SEM)observed that the microstructure of the samples changed significantly before and after extrusion,and the integrity of the protein particles was destroyed by extrusion.With the increase of extrusion temperature,the protein molecular structure was damaged and recombined,forming a three-dimensional gel network structure,and the particle size of the sample increased.Fourier transform infrared spectroscopy(FTIR)showed that the higher structure of protein was expanded or denatured by extrusion temperature,leading to the change of the secondary structure of the molecule.