豌豆分离蛋白高水分挤压工艺参数优化及质构特性研究

High Moisture Extrusion Process Parameters Optimization of Pea Protein Isolate and Study on Its Texture Properties

与低水分挤压蛋白组织化程度低,质地与口感差相比,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,被誉为新一代素肉制品,是动物蛋白理想的替代品。以豌豆分离蛋白(pea protein isolate,PPI)为研究对象,采用双螺杆挤压技术制备高水分组织化蛋白,探究工艺参数(水分含量、蒸煮温度、喂料速度、螺杆转速)对挤出物的宏观与微观结构、质构特性、感官特性的调控作用,同时通过正交试验结合主成分分析优化得到挤出物最接近动物肉的操作参数。研究结果表明:物料水分含量是改善PPI挤出物组织化度和质地的关键因素。水分含量增加提升了PPI挤出物的组织化度、色泽,显著降低产品的硬度、咀嚼性,水分过高(水分质量分数为65%)或者过低(水分质量分数为45%)的样品其纤维化结构较差;蒸煮温度在140~160℃时挤压的产品体现出较高的组织化度和较优的口感、表观和色泽;提高螺杆转速,组织化度先显著降低而后升高;喂料速度增加,挤出物硬度和咀嚼度先显著增加后降低,组织化度先降低后增加。通过正交试验结合主成分分析法,以牛小黄瓜条部位牛肉的质构参数为目标参数得到了优化的操作参数:水分质量分数为55%,蒸煮温度为160℃,螺杆转速为175 r/min,喂料速度为7 g/min。研究结果旨在为高水分组织化植物蛋白品质调控提供技术支撑。

Compared with low-moisture textured proteins with poor texture and taste,high-moisture textured vegetable proteins(HMTVP)show a fibrous structure and taste similar to animal meat.Being known as a new generation of vegetarian meat products,HMTVP are becoming ideal substitutes for animal protein.Dual-screw extrusion technology was used to prepare high moisture textured proteins taking pea protein isolate(PPI)as material.The effects of process parameters(moisture content,cooking temperature,feeding speed,and screw speed)on the macro and microstructure,texture,and sensory properties of the extrudates were explored.At the same time,an orthogonal experiment was designed and principal component analysis was used to optimize the operating parameters of the extrudates closest to animal meat.The results showed that the moisture content was the key factor to improve the texturization degree and texture of PPI extrudates.The increase of moisture content increased the texturization degree and color of PPI extrudates,and significantly reduced the hardness and chewiness of the extrudates.When the moisture content was too high(65%)or too low(45%),extrudates showed poor fibrous structures.When extruded at 140℃to 160℃,the PPI extrudates exhibited the better texturization degree,taste,appearance and color.With the increase of the screw speed,the texturization degree of extrudates significantly decreased first and then increased.When feeding speed was increased,the hardness and chewiness of the extrudates significantly increased first and then decreased,while texturization degree decreased first and then increased.Through orthogonal experiment combined with principal component analysis,the optimal processing parameters established were by taking the texture parameters of beef cucumber strips as the target parameter moisture content of 55%,cooking temperature of 160℃,screw speed of 175 r/min,and feeding speed of 7 g/min.The results aimed to provide technical support for the quality control of high-moisture textured vegetable proteins.