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菌 - 马蛋白混合材料的形成和表征,用于在肉类类似物或替代品中应用

Ramdattu Santhapur¹, Disha Jayakumar¹, David Julian McClements¹

¹Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Foods (Basel, Switzerland)

|January 8, 2025

概括

使用菌蛋白 (MCP) 和土豆蛋白 (PP) 开发肉类类型可以创造更强,更纤维的纹理. 这种混合方法增强了类似肉的品质,为传统肉制品提供了一个有希望的替代品.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

对畜牧业生产的日益关注推动了对可持续肉类替代品的需求.
蛋白 (MCP) 提供营养和环境益处,但具有较差的凝性.
马蛋白 (PP) 是一种植物性蛋白质来源,具有肉类类型的发展潜力.

研究的目的:

调查结合蛋白 (MCP) 和土豆蛋白 (PP) 来制造混合肉类类似物的潜力.
评估PP-MCP复合材料的物理化学,风学,纹理和微观结构性质.
为了确定PP-MCP杂交物是否可以达到类似肉类的结构和纹理.

主要方法:

使用了电泳,差分扫描热量计和动态剪切形学.
纹理形状分析评估了机械性能.
同焦点光和扫描电子显微镜分析了微观结构.

主要成果:

与单独的PP凝相比,PP-MCP混合凝显示出增强的强度和纤维性.
由于土豆蛋白聚合,混合凝在70°C左右形成了不可逆转的热凝.
显微镜揭示了土豆蛋白质矩阵内的髓纤维网络.
增加的土豆蛋白质含量增加了PP-MCP复合材料的硬度.

结论:

PP-MCP复合材料显示出创造具有改进肉类结构和纹理的肉类类别的潜力.
菌蛋白的纤维性质显著促进了混合凝的理想特性.
这种混合方法提供了一种可行的策略,以克服肉类模拟应用中菌蛋白凝的局限性.

关键词:

其他替代蛋白质.生物聚合物复合材料的复合材料混合产品混合产品混合产品细胞是什么?细胞是什么?马蛋白质是一种马蛋白质.

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