原料理化特性对挤压组织化植物蛋白质量的影响  

The Effect of Raw Physicochemical Properties on the Quality of Extruded Texturized Vegetable Protein

作　　者：张波[1] 张金闯 张玮[1] 魏益民[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2017年第12期155-163,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费(201303071);国家自然科学基金项目(31101377)

摘　　要：目的:组织化植物蛋白是植物蛋白加工业的重要产品之一。分析影响组织化植物蛋白质量的因素及其规律,有助于提升产品质量,丰富产品种类,促进植物蛋白加工业的持续发展。方法:本文针对植物蛋白加工业的技术和产品需求,分析了原料成分、组分、添加剂的理化特性对组织化蛋白纤维化程度、纤维丝强度、持水性、外观、弹性和硬度等质量要素的影响。结果:蛋白质含量增加,组织化蛋白的纤维化程度先增加后降低,纤维拉伸强度、弹性、硬度等增加,色泽先变浅后加深。11S/7S比例增加,组织化蛋白的纤维化程度、持水性增加,而纤维丝强度、弹性降低,色泽加深。蛋白质氮溶解指数增加,纤维化程度、表面光滑性增加,色泽变浅。添加淀粉,纤维化程度增加,表面光滑性降低。添加油脂,纤维化程度、持水性、硬度等降低,而表面光滑性增加。水分含量增加,持水性下降,弹性和硬度先增加后降低。添加单甘脂,纤维化程度、表面光滑性增加。添加食盐,纤维化程度增加,色泽加深。添加L-半胱氨酸,持水性下降,色泽加深。中性或偏弱碱性pH环境可提高纤维化程度和持水性。结论:蛋白质聚集是蛋白质组织化重要环节,影响蛋白质聚集的因素,如分子结构、生物大分子、氧化还原剂、离子强度调节剂等将影响组织化蛋白的质量水平。Objective： Extruded texturized vegetable protein is one of important products in vegetable protein processing industry. Analyzing factors and results that affects the quality of extruded texturized vegetable protein will help to improve the quality, enrich the type, and promote sustainable development of vegetable protein processing industry.Method： To meet the technology and product developing demands of vegetable protein processing industry, it is reviewed that how the physicochemical properties of raw materials, like components, composition, and additives affect the fiber formation degree, fiber strength, water holding capacity, color, surface smoothness, hardness, and elasticity of extruded texturized vegetable protein. Results： Along with raw material protein content increasing, the fiber formation degree of extruded texturized protein will increase first but then decrease at 57%~60% protein content, fiber strength, elasticity or hardness increases, and color will become light first but then dark at 70% protein content. Along with the 11 S/7 S ratio of raw materials increasing, the fiber formation degree or water holding capacity of extruded texturized protein will increase, however, fiber strength or elasticity decreases, and color will become dark. Along with protein nitrogen solubility index increasing, the fiber formation degree or surface smoothness will increase, and color will become light. Adding starch will increase the fiber formation degree, however, decrease surface smoothness of extruded texturized protein.Adding fat will decrease the fiber formation degree, water holding capacity and hardness, but increase surface smoothness. With moisture content increasing, water holding capacity will decrease, and elasticity or hardness will increase first but then decrease. Adding monoglyceride will increase the fiber formation degree and surface smoothness. Adding salt will increase the fiber formation degree, but darken the color. Adding L-cysteine will decrease water holding capacity and darken the

关 键 词：植物蛋白 挤压组织化 原料 理化特性 产品质量 

分 类 号：TS201.21[轻工技术与工程—食品科学]