食品胶体在植物蛋白肉中的应用研究

Studies on the Application of Food Colloids in Plant Protein Meat Analogues

全球人口快速增长,环境压力持续加重,动物蛋白供给紧张。细胞培养肉成本高,技术难度大,不易工业化生产。植物基仿生肉是未来食品发展的重要方向。基于干法拉丝蛋白制备的第1代植物肉,存在组织化程度低,质地与口感差,含盐量高,缺乏绿色标签等问题。通过高湿挤压技术制备的高水分组织化植物蛋白具有类似动物肌肉的纤维状结构和口感,是动物蛋白理想的替代品。本文聚焦高湿挤压植物蛋白基仿生肉制品,重点综述蛋白质、多糖等食品胶体在植物蛋白肉中的应用研究,并阐述脂肪模拟物的开发及其在植物肉中的应用情况。此外,本文总结植物肉产业发展所面临的关键技术挑战,并展望其发展前景。

Human beings are facing the challenge of supplying sufficient proteins in relation to the rapid world population growth,and the increased environmental pressure.The cultured meat takes a high cost,and its production is still in the laboratory scale.The development of plant-based meat products is a key direction in the food industry.The plant-based meat products prepared based on dry extruded protein show the poor texture and taste,have high salt content and lack of green label.The textured vegetable proteins(TVP)prepared by the high-moisture extrusion(HME)are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers.This paper focused on high-moisture extruded plant-based meat analogues,mainly clarified the application of food colloids such as protein and polysaccharides in plant meat analogues.The development of fat mimics and their potential application in plant meat analogues were also described.In addition,the key technical challenges faced by the plant meat industry are summarized,and the development prospects of plant meat analogues were proposed.