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丝虫Chrysalis和豆蛋白挤出中的纹理重组机制:结构演变和质量特征
1College of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Foods (Basel, Switzerland)
|April 16, 2025
概括
将丝虫虫蛋白 (SCP) 添加到豆蛋白分离物 (PPI) 中,可以改善类似肉质的纹理和颜色. 这项研究揭示了SCP如何在挤出过程中增强蛋白质重组,以获得更好的肉类替代品.
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 材料科学 材料科学
背景情况:
- 动物和植物蛋白质的混合挤出对肉类替代有希望.
- 了解挤出过程中的蛋白质重组是优化肉类类型的关键.
研究的目的:
- 研究丝虫虫蛋白 (SCP) 添加在高湿度挤出过程中对豆蛋白分离物 (PPI) 的物理化学性质和微观结构的影响.
- 阐明SCP和PPI重组的微观机制.
主要方法:
- PPI的高湿度挤出具有不同百分比的SCP (3-15%).
- 分析物理化学性质,包括氨基酸含量,度,纹理和颜色.
- 使用扫描电子显微镜 (SEM) 进行微结构分析.
主要成果:
- 最佳的SCP添加 (12%) 降低了挤出物刚度,增加了总氨基酸含量 (74.83),并增强了变化度 (252.6 J/g).
- 添加SCP改变了蛋白质的重新排列,形成了新的交叉链接键.
- 纹理特性减弱 (最小纤维度为0.88),而颜色则得到改善 (L*值高达114.61).
- SEM显示了SCP添加的松散,更多孔的微观结构.
结论:
- 丝虫虫蛋白质在挤出过程中显著影响豆蛋白分离物的结构和物理化学特性.
- 添加SCP优化了肉类模拟特征,包括纹理,氨基酸概况和颜色,使它们更适合进一步加工.
- 该研究提供了对控制复合肉类替代品中蛋白质重组的分子机制的见解.
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