植物蛋白发酵肉在发酵和贮藏过程中的营养品质变化

Changes in Nutritional Quality of Fermented Plant-protein Meat During Fermentationand Storage

采用乳酸菌制备植物蛋白发酵肉,研究其在发酵过程中理化性质、营养成分以及贮藏期间感官品质的变化。结果表明,发酵过程中植物蛋白发酵肉pH值和还原糖含量呈下降趋势,总酸含量呈上升趋势。同时,在发酵过程中,大豆组织蛋白逐渐降解,发酵产品35 kDa附近和11~25 kDa的条带明显减弱,蛋白质二级结构变得更为松散,可溶性蛋白含量逐渐减少,多肽与氨基酸含量逐渐增加。此外,尺寸排阻色谱结果表明,发酵样品中分子量低于1000 Da的多肽或氨基酸占比上升,蛋白质被分解为更小分子量的多肽或氨基酸。贮藏期间植物蛋白发酵肉pH值与感官评分不断降低,14 d后出现明显酸败,风味不再被接受,但乳酸菌活菌数一直保持在较高水平。因此,综合考虑该植物蛋白发酵肉的保质期可定为4℃下贮藏14 d左右。综上所述,发酵赋予植物蛋白发酵肉更优的营养品质和更长的保质期。

Using lactic acid bacteria to prepare fermented plant-protein meat,this study investigated the changes in its physicochemical properties and nutritional components during fermentation and sensory quality during storage.The results showed that the pH value and reducing sugar content of the fermented plant-protein meat represented a decreasing trend,while the total acid content showed an increasing trend during fermentation.Meanwhile,soybean tissue protein gradually degraded during fermentation,with noticeable weakening of the bands around 35 kDa and 11-25 kDa,indicating a loosening of the secondary protein structure,a gradual decrease in soluble protein content,and an increase in polypeptide and amino acid content.Additionally,the results of size-exclusion chromatography demonstrated an increased proportion of polypeptides or amino acids with a molecular weight below 1000 Da,showing that proteins were broken down into smaller molecular weight polypeptides or amino acids.During storage,the pH value and sensory scores of the fermented plant proteinmeat continuously decreased,with significant rancidity occurring after 14 days,making the flavor unacceptable.However,the viable count of lactic acid bacteria remained at a high level.Therefore,considering all factors,the shelf life of this fermented product could be set at around 14 days when stored at 4℃.In conclusion,fermentation imparted better nutritional quality and a longer shelf life to fermented plant-based meat.