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使用Pediococcus pentosaceus的固态发酵克服了豆蛋白对凝和挤出剂的凝限制

Xinwen Zhang¹, Siyi Zhou², Zhitong Zhou²

¹Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food research international (Ottawa, Ont.)

|December 18, 2025

概括

使用Pediococcus pentosaceus的固态发酵显著改善了小豆蛋白的功能. 这增强了溶解性和凝性质,使其成为植物性肉类应用的理想选择.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
蛋白质化学蛋白质化学

背景情况:

豆蛋白是一种有前途的植物性来源,因为它含有大量蛋白质和中性风味.
蛋白质溶解度差限制了其在食品中的功能应用,例如凝和挤出剂.
实态发酵 (SSF) 被探索以提高植物蛋白的技术功能性质.

研究的目的:

为了研究使用Pediococcus pentosaceus的SSF对豆蛋白功能的影响.
评估蛋白质可溶性,凝性质和结构完整性的改善.
为了评估发酵豆蛋白在挤出应用中的性能.

主要方法:

使用两种Pediococcus pentosaceus菌株 (P.p.12和P.p.13) 进行豆固体发酵.
在pH 7.0下测量蛋白质溶解度.
凝性质的分析,包括最小凝度和临界凝温度.
评估凝中的二硫化键含量.
使用挤出模拟条件和风学监测对挤出材料结构和性进行评估.

主要成果:

在发酵后,蛋白质溶解度从46.13%增加到91%以上.
最低凝度从14%降至8% (w/v).
关键凝温度显著降低,特别是P.p.13 (从87.83°C降至62.23°C).
发酵蛋白增加了二硫化物键,增强了凝网络的稳定性.
挤出物表现出更好的纤维结构和性,在高温下具有更好的弹性完整性.

结论:

固态发酵有效地提高了小豆蛋白的可溶性和凝性质.
发酵的小豆蛋白克服了在植物性肉制品中使用的关键限制.
Pediococcus pentosaceus发酵提供了一种可行的策略,用于改善食品应用中豆蛋白的功能.

关键词:

豆蛋白质是豆中的一种蛋白质.挤出物质挤出物质凝凝凝是一种克服凝的限制克服凝的限制固态发酵发酵的固态发酵方式

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