水分添加量对高水分挤压大豆粕植物蛋白肉品质及结构特性的影响

Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded Soybean Meal-Based Meat Analogues

豆粕作为优质植物蛋白质资源,探究利用大豆粕替代大豆分离蛋白作为高水分挤压植物蛋白肉加工原料的可能性,对生产企业控制生产成本及提高大豆粕经济价值都具有重要意义。本文以大豆粕为原料,通过测定硬度、弹性、咀嚼度、色泽、持水性、持油性、化学交联作用力等指标,以及利用傅里叶红外光谱和扫描电子显微镜等技术,系统地探究水分添加量(10.5、11、11.5、12、12.5 kg/h)对高水分挤压植物蛋白肉的品质及结构特性的影响。结果表明,随着挤压过程中水分添加量的增加,植物蛋白肉的硬度、弹性、咀嚼性均显著(P<0.05)下降,而亮度值、持水性和持油性均呈先升高后降低的趋势,并在水分添加量为11.5 kg/h时,植物蛋白肉具有较好的品质特性和外观色泽,内部形成了更加致密的纤维细丝,组织蛋白层状结构变得清晰整齐,呈现出精细的定向结构。傅里叶红外光谱与化学交联结果表明水分添加量对植物蛋白肉的结构具有影响显著,并且其结构由共价键和非共价键的交互作用共同维持。

Soybean meal is a high quality plant protein resource.Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production enterprises to control production cost and improve the economic value of soybean meal.In this study,the soybean meal was used as raw material to systemlly explore the effect of the water-added content(10.5,11,11.5,12 kg/h)on the quality and structural characteristics of high-mositure extruded vegetable protein meat through determining the hardness,elasticity,chewiness,color and luster,water-holding capacity,oil-holding capacity,and chemical-crosslinking force and using Fourier infrared spectrum and scanning electron microscope.The results showed that the hardness,elasticity,and chewability of the vegetable protein meat were significantly decreased with the increasing water-added content during extrusion(P<0.05),while the brightness value,water-holding capacity,and oil-holding capacity showed a trend of increasing first and then decreasing.When the water-added content was 11.5 kg/h,the vegetable protein meat had better quality characteristics and appearance color,and the denser fibrous filaments were formed inside,and their layered structure became clear and neat,showing the fine directional structure.The results of Fourier infrared spectroscopy and chemical-crosslinking confirmed that the water-added content had a significant effect on the structure of vegetable protein meat,and the structure was maintained by the interaction of covalent bond and non-covalent bond.