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苏维德加工方法的技术潜力,用于开发高湿度纹理大豆蛋白

Hyun Woo Choi¹, Minji Choi¹, Jungwoo Hahn²

¹Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea.

|July 28, 2023

概括

苏斯维德加工将低湿度纹理大豆蛋白 (TSP) 转化为高湿度的类似肉类产品. 这种新的技术精确地控制微观结构,增强纹理和蛋白质结构,以改善食品应用.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
材料科学是一种材料科学.

背景情况:

纹理大豆蛋白 (TSP) 是一种植物性蛋白质来源,其水分含量和纹理受到限制.
开发具有可取感官属性的肉类替代品仍然是食品科学中的一个关键挑战.

研究的目的:

调查白加工作为一种改善TSP的纹理和水分含量的新方法.
为了阐明 sous-vide 处理对 TSP 的微观结构和蛋白质二次结构的影响.

主要方法:

低湿度的TSP在受控温度和时间下经过视频处理.
使用电子显微镜分析了微观结构变化.
评估了纹理特性 (硬度,纹理指数).
使用光谱技术评估了蛋白质的二次结构.

主要成果:

软视频处理成功地将TSP的水分含量提高到大约70%,并诱导了更深的颜色.
微观结构分析显示,TSP内部的气孔从大到小的转变.
硬度和纹理指数随着长时间的处理而下降,表明软化.
蛋白质二次结构分析显示β-sheet和α-helix含量增加,表明增强的分子相互作用.

结论:

苏斯维德加工是一种有前途的技术,用于生产具有肉类纹理的高湿度TSP.
该方法提供了对TSP微观结构和蛋白质结构的精确控制,从而改善了感官质量.
优化的无人间条件 (24小时在90°C) 产生了具有与胸相似的纹理特征的TSP.

关键词:

在高湿度的TSP中.植物性肉类类似物孔隙结构孔隙结构这是一个sous-vide.

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