含有原生狼粉和狼蛋白缩物/隔离物的纹理肉类类别的特征
J M Ramos-Diaz1,2, S Oksanen1, K Kantanen1
1Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland.
Heliyon
|October 16, 2023
概括
使用狼粉 (LF),狼蛋白缩物 (LPC) 和狼蛋白分离物 (LPI) 创建了纹理性肉类类似物. 通过特定的混合比率和高水分含量实现了最佳的纤维结构.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物性蛋白质 植物性蛋白质
- 肉类类型的类似物.
背景情况:
- 狼是一种未被充分利用的,营养丰富的谷物,有可能用于食品应用.
- 开发植物性肉类替代品需要了解蛋白质的功能.
研究的目的:
- 从狼蛋白质分片中开发纹理肉类类似物 (TMA).
- 调查狼成分和加工对TMA结构和特性的影响.
主要方法:
- 在高湿度下挤压加工狼粉 (LF),狼蛋白缩物 (LPC) 和狼蛋白分离物 (LPI).
- 不同的LPI:LPC比率 (30:70,50:50,70:30) 与一个恒定的30%的LF分数.
- 使用长冷模并分析TMA特征 (硬度,水分,颜色,微观结构).
主要成果:
- TMA特性受到含水量和LPI:LPC混合比率的显著影响.
- 较高的水含量 (55%) 导致更薄的墙壁和微观结构中较小的空隙.
- 颜色变化 (L*,b*) 与LPI:LPC比率的变化相关.
结论:
- 在肉类类别中,将30%的原生狼粉加入是可行的,同时保持高蛋白质含量 (>50%).
- 优化加工条件,包括混合比率和湿度,对于实现纤维TMA至关重要.
- 基于狼的TMA为可持续的植物性蛋白质产品提供了一个有希望的途径.
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