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使用法巴豆,芝麻和杏仁来改善蛋白质质量的纹理植物蛋白的开发和表征

Samantha Garza-Caballero¹, Erick Heredia-Olea¹, Viridiana Tejada-Ortigoza¹

¹Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, 64849 N.L., Mexico.

|July 11, 2025

概括

来自法巴豆蛋白缩物 (FPC),芝麻蛋白缩物 (SPC) 和花粉 (AF) 的新质感植物蛋白 (TVPs) 提供了增强的氨基酸概况和比大豆或豆蛋白分离物更高的PDCAAS分数.

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
营养生物化学营养生物化学

背景情况:

纹理植物蛋白 (TVP) 是重要的肉类替代品.
提高TVP的营养质量是一个正在进行的研究领域.
植物性蛋白质来源需要对完整的氨基酸概况进行评估.

研究的目的:

开发使用法巴豆蛋白缩物 (FPC),芝麻蛋白缩物 (SPC) 和花粉 (AF) 的新型TVP.
评估开发的TVP的物理,化学,技术功能和纹理特性.
为了比较氨基酸概况和蛋白质消化性纠正的氨基酸评分 (PDCAAS) 与大豆 (SPI) 和豆类蛋白质分离物 (PPI) 的TVPs.

主要方法:

在TVP生产中采用了低湿度挤出加工.
对物理性质的全面分析:表面密度,孔径,膨胀比,颜色.
化学和技术功能性质的评估:氨基酸谱,水/油吸收,总可溶性物质.
评估蛋白质消化性纠正的氨基酸评分 (PDCAAS) 和纹理分析.

主要成果:

两个混合物,M1 (PPI + SPC) 和M2 (FPC + AF + SPC),实现了完整的氨基酸概况.
与SPI (84%) 和PPI (76%) TVP相比,M1和M2 TVP的PDCAAS显著增加 (分别为90%和88%).
物理,技术功能和纹理属性与对照的TVP相似,受原材料组成的影响.

结论:

豆豆蛋白缩物,芝麻蛋白缩物和花粉是生产高质量的TVP的可行的替代品.
开发的TVP提供了改善的营养特征,特别是增强的氨基酸评分.
这些发现支持使用替代植物成分来制造优质的肉类类似物.

关键词:

氨基酸概况氨基酸概况植物性蛋白质是一种植物性蛋白质.有纹理的植物蛋白质.双螺丝挤出机双螺丝挤出机

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