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在大麻发酵过程中蛋白质形成对不同pH条件下的肉类模拟结构和感觉特性的影响

Anni Nisov¹, Anniina Valtonen¹, Heikki Aisala¹

¹VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland.

Food research international (Ottawa, Ont.)

|February 23, 2024

概括

用特定的细菌发酵的菜蛋白缩物意外地产生了苦味,并破坏了纤维结构. 然而,它成功地去除了不必要的味道,为改进的肉类模拟成分提供了潜力.

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
发酵技术的发酵技术

背景情况:

菜蛋白缩物 (RPC) 是肉类类别的有前途的植物性蛋白质来源.
修改RPC的感官特性对于消费者接受至关重要.
发酵和挤出是已知的蛋白质修饰技术.

研究的目的:

通过发酵和高湿度挤出来修改RPC的感觉特性.
为了生产具有改进特性的肉类类型.
为了研究特定细菌菌株 (Lactiplantibacillus plantarum和Weissella confusa) 对RPC的影响.

主要方法:

菜种子蛋白缩物是使用Lactiplantibacillus plantarum和Weissella confusa进行发酵的.
发酵的RPC使用高湿度挤出加工.
进行了感官评估,体学,自由氨基末端分析和可溶性测试.
使用对照治疗来阐明结构变化和苦味的机制.

主要成果:

发酵产生了苦味,并且由于短生成,破坏了纤维结构的形成.
发酵有效地从原始RPC中去除了异味和异味的音符.
激活内蛋白酶的蛋白质水解得到了体学和相关分析的证实.
怀疑蛋白质/和葡萄糖酸盐/多糖水解产品之间的复合形成.

结论:

虽然发酵通过去除额外的音符来改善风味特征,但它对肉类类模拟生产中RPC的纹理特性产生了负面影响.
在发酵过程中蛋白质水解是影响RPC适合纤维结构发展的关键因素.
需要进一步的研究来减轻苦味,并优化肉类类型的发酵RPC的质地.

关键词:

发酵发酵是一个过程.纤维结构纤维结构在高湿度挤出加工过程中,高湿度挤出加工.类组学类组学类组学菜种子蛋白质是什么意思感官属性感官属性感官属性

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