大豆分离蛋白和谷朊粉配比对高水分挤压植物肉产品特性和多孔纤维结构的影响
- Title:
- Effects of Soybean Protein Isolate and Wheat Gluten Ratios on Product Characteristics and Porous Fiber Structure of Plant-based High
- 摘要:
- 高水分挤压技术是制备具有肉样纤维结构植物蛋白产品的关键手段。大豆分离蛋白（Soybean Protein Isolate,SPI）和谷朊粉（Wheat Gluten,WG）是制备植物基人造肉的核心原料，二者复配可改善产品品质，为研究其复配比例对挤压过程参数及最终产品多孔纤维结构的影响，考察原料体系中SPI与WG的复配比例（9∶1、7∶3、5∶5、3∶7和1∶9）对模头压力、熔体温度、螺杆扭矩和产量响应参数的影响，同时还考察颜色、质地、密度、膨胀比、孔隙率、宏观和微观结构以及与水分分布情况，系统表征和比较挤出物的产品特性和多孔纤维结构的形态特征。结果表明：随着原料体系中WG比例的增加，模头压力、模头温度和螺杆扭矩逐渐降低，产量逐渐增加。分析挤出物产品特性发现，WG比例越高，挤出物颜色越浅；同时，WG比例增加导致挤出物硬度与咀嚼性下降，当SPI和WG的配比为3∶7时组织化度最高，过量添加WG则抑制纤维结构形成。SPI和WG配比为7∶3时孔隙率最高，但多为不规则孔隙；当SPI和WG配比为5∶5时，挤出物呈现出细小的孔隙与较好的纤维结构；过量添加WG会产生致密结构，导致孔隙率降低。水分分布分析表明，WG的比例增加会促进挤压过程中固定水向结合水和自由水转化，增强水分子与蛋白质结合能力。该研究有助于通过高水分挤压设计植物基人造肉的多孔纤维形态，为提升植物基人造肉的品质提供参考。
相似文献/References:
[1]郑荣生,张波,童军茂,等.三种市售大豆蛋白产品理化特性研究[J].大豆科学,2013,32(01):84.[doi:10.3969/j.issn.1000-9841.2013.01.020]
ZHENG Rong-sheng,ZHANG Bo,TONG Jun-mao,et al.Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products[J].Soybean Science,2013,32(06):84.[doi:10.3969/j.issn.1000-9841.2013.01.020]
[2]黄橙子,王静,高红亮,等.酶法提高大豆分离蛋白酸溶性的研究[J].大豆科学,2013,32(01):111.[doi:10.3969/j.issn.1000-9841.2013.01.026]
HUANG Cheng-zi,WANG Jing,GAO Hong-liang,et al.Improvement on Acid-solubility of Soy Protein Isolate with Enzymatic Method[J].Soybean Science,2013,32(06):111.[doi:10.3969/j.issn.1000-9841.2013.01.026]
[3]葛文静,华欲飞.低限度酶解制备低粘度弱苦味的大豆分离蛋白[J].大豆科学,2014,33(01):114.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
GE Wenjing,HUA Yufei.Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness[J].Soybean Science,2014,33(06):114.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
[4]孟 滕,刘丹丹,李海云,等.可食性复合膜制备工艺的研究[J].大豆科学,2014,33(02):277.[doi:10.11861/j.issn.1000-9841.2014.02.0277]
MENG Teng,LIU Dan-dan,LI Hai-yun,et al.Processing Technology of Edible Composite Membranes[J].Soybean Science,2014,33(06):277.[doi:10.11861/j.issn.1000-9841.2014.02.0277]
[5]刘 莹,刘 政,赵 杰,等.超声波辅助酶法制备大豆抗氧化肽[J].大豆科学,2014,33(02):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
LIU Ying,LIU Zheng,ZHAO Jie,et al.Preparation of Soybean Antioxidant Peptide by Ultrasonic-assisted Enzymatic Method[J].Soybean Science,2014,33(06):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
[6]胡少新,江连洲,许德春,等.大豆分离蛋白生产降血压肽酶解技术研究[J].大豆科学,2011,30(04):643.[doi:10.11861/j.issn.1000-9841.2011.04.0643]
HU Shao-xin,JIANG Lian-zhou,XU De-chun,et al.Producing Technology of Antihypertensive Peptide Derived from Soybean Protein Isolated by Enzymatic Method[J].Soybean Science,2011,30(06):643.[doi:10.11861/j.issn.1000-9841.2011.04.0643]
[7]闫 晗,聂简琪,葛佩富,等.速溶性大豆分离蛋白生产工艺优化[J].大豆科学,2012,31(06):996.[doi:10.3969/j.issn.1000-9841.2012.06.030]
YAN Han,NIE Jian-qi,GE Pei-fu,et al.Optimization on Production Parameters of Rapid Dissolving Soybean Protein Isolate[J].Soybean Science,2012,31(06):996.[doi:10.3969/j.issn.1000-9841.2012.06.030]
[8]雷文.国内大豆胶粘剂的改性研究进展[J].大豆科学,2011,30(02):328.[doi:10.11861/j.issn.1000-9841.2011.02.0328]
LEI Wen.Domestic Research on Soybean Adhesives Modification[J].Soybean Science,2011,30(06):328.[doi:10.11861/j.issn.1000-9841.2011.02.0328]
[9]王玲琴,王志耕,方玉明,等.双酶法制备大豆降胆固醇活性肽的研究[J].大豆科学,2010,29(01):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
WANG Ling-qin,WANG Zhi-geng,FANG Yu-ming,et al.Preparation of Soybean Hypocholesterolemic Peptides by Double-protease Method[J].Soybean Science,2010,29(06):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
[10]雷文,杨涛,王考将,等.环氧树脂改性大豆基木材胶粘剂的制备与表征[J].大豆科学,2010,29(01):118.[doi:10.11861/j.issn.1000-9841.2010.01.0118]
LEI Wen,YANG Tao,WANG Kao-jiang,et al.Preparation and Characterization of Bio-adhesive by Modifying Soy Protein Isolate with Epoxy Resin[J].Soybean Science,2010,29(06):118.[doi:10.11861/j.issn.1000-9841.2010.01.0118]