摘要
近年来,植物肉受到世界范围的广泛关注,越来越多的食品巨头开始生产、销售植物肉。然而,其消化吸收特性还不明确,亟待研究。本文以基于大豆蛋白的植物肉为对象,通过体外模拟消化,研究其蛋白质消化特性,并与市售猪肉和大豆蛋白进行比较。得出以下结论:植物肉与猪肉的组织化度相近,而前者的纤维状结构较后者更为致密,弹性和内聚性也更佳。在模拟消化过程中,植物肉粒径最大,SDS-PAGE、可溶性氮含量和游离氨基酸生成量的结果均显示:植物肉的蛋白质水解程度低于猪肉和大豆分离蛋白,植物肉中的纤维结构一定程度上抑制了蛋白质的消化。
In recent years,plant-based meat has received widespread attention worldwide,and more and more food giants have begun to produce and sell plant-based meat.However,its digestion and absorption properties are still unclear and need to be studied urgently.In this study,the digestion properties of the protein in the soy protein-based-meat were explored and compared with pork and soy protein isolate through in vitro simulated digestion.The following conclusions were drawn:The degree of texturization of plant-based meat and pork were similar,but the fibrous structure of the former was denser than the latter,and the elasticity and cohesion were better.During the whole simulated digestion,plant-based meat had the largest particle size.The results of SDS-PAGE,soluble nitrogen content and free amino acid production all showed that the degree of protein hydrolysis of plant-based meat was lower than that of pork and soybean protein isolate,and the fiber structure in vegetable pork was attributed to suppresses protein digestion in a certain extent.
作者
陈楚玲
邓宁华
罗梅
林全全
韩剑众
Chen Chuling;Deng Ninghua;Luo Mei;Lin Quanquan;Han Jianzhong(School of Food Science and Biotechnology,Zhejiang Gongshang University,Food Safety Key Laboratory of Zhejiang Province,Hangzhou 310018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第11期96-102,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31901686)。
关键词
植物肉
猪肉
蛋白质
纤维结构
体外消化
plant-based meat
pork
protein
fibrous structure
in vitro digestion
