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大麻和改性粉对花生蛋白质肉类类型的结构和功能特征的影响

Yuhan Su¹, Jiale Guan¹, Shuhong Liu¹

¹College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.

Foods (Basel, Switzerland)

|August 28, 2025

概括

将特定的粉添加到花生蛋白质肉类类似物中可以改善质地,保持水分和消化能力. 乙二酸盐 (ADSP) 增强了水的保留和乳化,而麻粉提高了消化能力.

科学领域:

食品科学与技术
生物材料工程
营养科学

背景情况:

植物性蛋白质的高湿度挤出对于肉类类型的生产至关重要.
蛋白质材料的特性显著影响肉类模拟质量,特别是保持水分,乳化和消化能力.
添加粉可以改变蛋白质结构并改善肉类模拟的功能.

研究的目的:

研究不同粉 (麻,乙二酸[ADSP],基粉) 对高湿度挤出花生蛋白质肉类类似物的影响.
优化粉类型和度,以提高水分的保留,乳化和消化能力.
阐明影响肉类模拟品质的基础蛋白质粉相互作用.

主要方法:

用不同类型和度 (0-12%) 的花生蛋白进行高湿度挤出.
使用低场核磁共振,光谱 (UV/光),差分扫描热量计和SDS-PAGE进行分析.
功能性评估包括保持水分,乳化,可消化性和热稳定性测试.

主要成果:

通过形成密集的充电网络,ADSP显著改善了水的保留.
12% ADSP增强了乳化特性 (活性指数为10.28m2/g,稳定性指数为75%).
在体外,12%的麻豆粉通过氨酸降解提高了蛋白质的消化能力,达到83%.
6%的基粉通过形成保护矩阵提高了热稳定性 (峰值温度为125.71°C).
光谱数据显示了显著的蛋白质粉相互作用,ADSP导致了最显著的形状变化.

结论:

粉类型和度是调节肉类类型的蛋白质粉相互作用的关键因素.
特定的粉可以战略性地用于增强不同的功能性质,如保持水分,乳化,可消化性和热稳定性.
通过精确控制粉含量,这些发现为量身定制肉类模拟品质提供了宝贵的指导.

关键词:

大麻粉功能性质高湿度挤压技术植物性肉类类型蛋白质粉的相互作用

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