基于氨基酸组合的挤出混合植物蛋白基肉类类型的数学优化
Xin Yi Hua1, Yushen Long2, Dayna Shu Min Ong1
1Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
Current research in food science
|December 20, 2023
概括
创建具有改进氨基酸 (AA) 配置文件的植物性肉类类似物是具有挑战性的. 数学模型优化了植物蛋白混合物,但仍需要强化以匹配基于动物的营养.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
背景情况:
- 与动物蛋白相比,植物蛋白通常具有低于最佳的必需氨基酸 (AA) 概况,这对开发营养丰富的肉类类似物构成了挑战.
- 在植物性肉类替代品中,要达到与植物性肉类替代品中的胸等动物来源相似的氨基酸特征,需要仔细的配方.
研究的目的:
- 利用数学优化模型创建高湿度肉类类似物 (HMMA),其氨基酸形状与胸非常相似.
- 研究这些优化植物蛋白混合物在挤出过程中对生理化学性质和特定机械能 (SME) 的影响.
主要方法:
- 应用线性/非线性编程模型,以优化植物蛋白组合用于HMMA生产.
- 挤出处理HMMA以评估物理化学性质和特定机械能 (SME).
- 对获得的肉类类型的氨基酸含量和蛋白质水解特征的分析.
主要成果:
- 开发的HMMA的氨基酸含量通常低于胸的氨基酸含量.
- 植物蛋白质的全球蛋白分数中强大的分子间键可能阻碍了酸解.
- 由于梅拉德反应,植物蛋白质成分影响了HMMA颜色,并在相同的挤出条件下产生了不同的SME值.
结论:
- 数学编程有效地优化了肉类类的植物蛋白质组合.
- 需要进一步加固特定的氨基酸,以完全匹配动物肉的营养特征.
- 植物蛋白质的特性显著影响HMMA的生理化学和加工特性.
相关概念视频
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