高水分挤压过程中大分子相互作用研究进展  

Research Advances on Macromolecular Interactions during the High Moisture Extrusion Process

作　　者：陈琼玲[1] 张金闯 刘丽[1] 王强[1] Chen Qiongling;Zhang Jinchuang;Liu Li;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村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》2021年第8期350-359,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31901608);中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST)。

摘　　要：高水分挤压制备植物基肉制品过程中蛋白质、碳水化合物、脂质等生物大分子及分子间相互作用是形成产品外观、质构、风味、口感等品质的分子基础。然而,目前高水分挤压过程中生物大分子间相互作用机制及其对植物基肉制品品质的影响规律尚不明确。本文在参考国内外文献的基础上,总结制备植物基肉制品常用的蛋白质种类及其结构变化特点,梳理蛋白质结构表征及植物基肉制品品质评价方法,分析植物基肉制品制备过程中生物大分子间的相互作用及其对产品品质的影响,提出植物基肉制品发展面临的挑战及未来重点研究方向,旨在为植物基肉制品品质控制和改善提供参考。Biomacromolecules including protein,carbohydrate and lipid,and their interactions during the preparation of plant protein-based meat substitutes by high moisture extrusion are the molecular basis for forming properties of the product such as appearance,texture,flavor,and taste.However,the mechanism of interactions between biomacromolecules and their effects on product quality during high moisture extrusion are still unclear now.Therefore,on the basis of domestic and foreign literatures,this paper summarized the commonly used protein types and their structural changes during the preparation process of plant protein-based meat substitutes,reviewed methods for characterization of protein structure and quality evaluation of products,analyzed the interactions of biomacromolecules and their effect on protein structure changes,and put forward the challenges and research emphasis in the future to provide a reference for the quality control and improvement of plant protein-based meat analogue.

关 键 词：高水分挤压 植物基肉制品 生物大分子 相互作用 产品品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]