菌丝蛋白对仿肉品质特性的影响  

Effects of Mycoprotein on Properties of Plant Meat

作　　者：张学文 曾艳 董婷 孟洁 孙媛霞 ZHANG Xue-wen;ZENG Yan;DONG Ting;MENG Jie;SUN Yuan-xia(National Engineering Research Center for Industrial Enzymes,Tianjin Institute of Industrial Biotechnology,Chinese Academy of Sciences,Tianjin 300308,China;National Technology Innovation Center of Synthetic Biology,Tianjin 300308,China;Tianjin Meikang Food Co.,Ltd.,Tianjin 300300,China)

机构地区：[1]工业酶国家工程研究中心,中国科学院天津工业生物技术研究所,天津300308 [2]国家合成生物学创新中心,天津300308 [3]天津美康食品有限公司,天津300300

出　　处：《食品研究与开发》2023年第3期26-31,共6页Food Research and Development

基　　金：国家重点基础研究发展计划(2021YFC2101400);天津市合成生物学创新能力提升项目(TSBICIP-KJGG-004、TSBICIP-CXRC-012)。

摘　　要：该文将发酵获得的菌丝蛋白按照0%、20%、50%、100%比例替代植物肉饼中的大豆蛋白,研究菌丝蛋白对植物肉饼品质和特性的影响。结果表明,随着菌丝蛋白添加量的提高,植物肉饼的硬度小幅提高,黏性一定程度增加,弹性和咀嚼性得到明显改善,植物肉饼的豆腥味明显降低。结合感官评价的结果表明,添加50%菌丝蛋白能最大程度地改善植物肉饼的品质和特性。Thefermented mycoprotein was applied to replace the soy protein in plant meat at the ratio of 0%,20%,50%,and 100% to investigate the effect of mycoprotein on the quality and property of plant meat. The results showed that with the increase in the mycoprotein addition,the hardness and the adhesion of plant meat were increased to a certain degree,and the springiness and chew property were improved obviously,as well as the beany flavor of plant meat was decreased dramatically. The results of sensory evalution showed that 50%addition of mycoprotein presented the optimal performance on improving the quality and property in plant meat.

关 键 词：菌丝蛋白 植物肉 营养成分 结构特征 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]