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评估蛋白质混合对以豆蛋白为基础的高湿度挤出材料特征的影响

Jie Zhang¹, Pengxinyi Xiao¹, Yu Peng²

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China.

|November 1, 2025

概括

将豆蛋白分离物与小豆,豆或南瓜种子蛋白质混合,显著改善了肉类模拟结构和感官质量. 20%的南瓜种子蛋白产生了最好的纤维结构和减少氧化.

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:

豆蛋白分离物 (PPI) 是肉类类型的常见成分.
PPI的高湿度挤出导致非最佳纤维结构.
改善PPI结构对于增强肉类模拟功能至关重要.

研究的目的:

通过与其他植物蛋白质混合来增强豆蛋白分离物 (PPI) 的纤维结构和特性.
为了评估豆蛋白 (CP),豆蛋白 (MP) 和南瓜种子蛋白 (PSP) 对PPI挤出物的影响.
评估蛋白质混合的潜力,以改善肉类类型质量.

主要方法:

豆蛋白分离物 (PPI) 与10%-20%的小豆蛋白 (CP),豆蛋白 (MP) 或南瓜种子蛋白 (PSP) 混合.
使用高湿度挤出处理蛋白质混合物.
分析了结构性质 (纤维度,性,粘性),氧化损伤 (碳基水平) 和胃肠消化能力.
对肉类模拟块进行了感官评估.

主要成果:

蛋白质混合显著改善了PPI挤出物的纤维度和结构性质.
20%的南瓜种子蛋白 (PSP) 添加导致了最高的纤维度 (2.05),度 (2761.25),粘度 (29.78).
碳酸水平降至9.7nmol/mg,PSP为20%,这表明氧化损伤减少,可能是由于PSP的部分展开和改善网络形成.
所有的挤出物都显示了胃肠道消化率超过55%.
来自80%PPI-20%PSP和80%PPI-20%MP混合物的饼获得了与块可比的感官分数.

结论:

蛋白质混合是一种有效的策略,可以增强豆蛋白分离物 (PPI) 的结构和特性,用于肉类模拟应用.
黄瓜种子蛋白和豆蛋白显示出改善基于PPI的肉类类型的显著潜力.
优化的蛋白质混合物可以导致肉类类似物具有理想的质地,减少氧化,和可比的感官接受传统的肉制品.

关键词:

消化消化消化消化高湿度挤出材料的使用氧化过程中的氧化.豆蛋白分离物豆蛋白分离物结构结构是一个结构.

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