大豆分离蛋白、豌豆分离蛋白和小麦面筋蛋白相互作用对高水分植物蛋白肉品质特性的影响

Effect of Interaction of Soy Protein Isolate,Pea Protein Isolate and Wheat Gluten Protein on Quality Characteristics of High-Moisture Plant Protein Meat

混合多种蛋白原料以创造具有所有原料特征的人造肉产品已经在食品领域得到研究。然而,在高水分植物蛋白肉生产领域暂未得到研究,目前也没有对使用大豆分离蛋白(SPI)、豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)的混合原料开发植物蛋白肉的研究。该研究的目的是减少植物蛋白肉生产的经济成本,考察由SPI、PPI和WGP共混制备的植物蛋白肉是否比仅用SPI和PPI、SPI和WGP制备的植物蛋白肉具有更好的品质特性以及考察SPI、PPI和WGP以不同比例混合时蛋白之间的相互作用对高水分植物蛋白肉品质特性的影响。研究结果表明,WGP占比的增加增大了产品的硬度和咀嚼性,所有的混合原料基样品均呈现很好的组织化结构,当样品配比为P20W30时达到了最高的组织化度(2.14±0.07),混合蛋白原料也使产品的持水率增加,表观观察和SEM也显示3种混合蛋白原料产品有着更好的拉丝效果和纤维化结构,此外,傅里叶变换红外光谱表明混合蛋白原料产品主要以稳定的β结构存在,WGP占比的增加降低了产品的流变性能。总的来说,该研究表明混合3种蛋白制备的植物蛋白肉有着更好的品质特性。

The blending of multiple protein raw materials to create artificial meat products with all raw material characteristics has been investigated in the food field.However,it hasn't been studied in the field of high-moisture plant protein meat production field yet,and there are no studies on the development of plant protein meat using blended raw materials of soy protein isolate(SPI),pea protein isolate(PPI)and wheat gluten protein(WGP).The objectives of this study are to reduce the economic cost of plant protein meat production,to investigate whether plant protein meat prepared by blending SPI,PPI and WGP has better quality characteristics than plant protein meat prepared with only SPI and PPI,SPI and WGP,and to investigate the effect of protein interaction when SPI,PPI and WGP are blended in different ratios on the quality characteristics of high-moisture plant protein meat.The results show that the increase of the ratio of WGP increases the hardness and chewiness of the product,and all the blended raw material-based samples show a good texture structure,with the highest texture degree of 2.14±0.07 when the sample ratio is P20W30.Blending protein raw materials also increases the water holding capacity of the product,and the appearance observation and SEM also show that the product of the three blended protein raw materials has better wire drawing effect and fibrotic structure.In addition,Fourier transform infrared spectroscopy indicates that the product of blended protein raw materials mainly exists in a stableβstructure,and the increase of WGP ratio reduces the rheological properties of the product.Overall,this study shows that the plant protein meat prepared by blending the three proteins has better quality characteristics.