摘要
以大豆浓缩蛋白为原料,添加不同比例海藻酸钠并改变模头温度,利用双螺杆高水分挤压技术制备植物肉。通过组织化度、咀嚼度、颜色、扫描电子显微镜等指标表征植物肉的宏观结构和微观结构。通过比机械能、蒸煮特性、吸水率评价植物肉的结构性能。结果表明,海藻酸钠的添加可以提高植物肉的组织化度,增强咀嚼性。并且在模头温度为150℃时,所有挤压样品具有较好的组织化特性。比机械能和吸水率表明,海藻酸钠增强了蛋白质-蛋白质、蛋白质-水之间的相互作用,得到的植物肉持水性升高。扫描电子显微镜表明,过量的海藻酸钠会使产品形成致密的层状而非纤维状结构。因此,海藻酸钠添加量为6%时,通过高水分挤压技术可制备组织化程度高,蒸煮效果较好的大豆浓缩蛋白挤压植物肉产品。
Plant-based meat was prepared from soy protein concentrate(SPC)with different proportions of added sodium alginate(SA)by twin screw high-moisture extrusion under varying die temperature.The macrostructure and microstructure of plant-based meat were characterized by texturization degree,chewiness,color,and scanning electron microscopy.The structural properties of the extrudates were investigated by specific mechanical energy,cooking characteristics,and water absorption capacity.The results showed that the addition of sodium alginate could improve the texturization degree and enhance the chewiness of extrudates.And all extruded samples obtained at a die temperature of 150℃had a higher texturization degree.The specific mechanical energy and water absorption capacity showed that sodium alginate enhanced the protein-protein and protein-water interactions,and consequently increased the water holding capacity of the extrudates.Scanning electron microscopy showed that excessive sodium alginate caused the product to form a dense lamellar,non-fibrous structure.As a result,we found that extrudates with 6%SA had the most abundant fibrous structure and good cooking performance.
作者
窦薇
张鑫
赵煜
隋晓楠
江连洲
DOU Wei;ZHANG Xin;ZHAO Yu;SUI Xiaonan;JIANG Lianzhou(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第12期147-152,共6页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(2019ZX08B01)
国家自然科学基金面上项目(31671807)。
关键词
大豆浓缩蛋白
海藻酸钠
高水分挤压
组织化
soy protein concentrate
sodium alginate
high moisture extrusion
texturization degree
