挤压工艺对复合组织蛋白品质及结构的影响  

Effect of Extrusion Process on the Quality and Structure of Textured Composite Protein

作　　者：王梦妍 李文钊[1] 冯亚倩 田霄翔 阮美娟[1] WANG Meng-yan;LI Wen-zhao;FENG Ya-qian;TIAN Xiao-xiang;RUAN Mei-juan(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品研究与开发》2023年第7期143-150,共8页Food Research and Development

摘　　要：以大豆分离蛋白和蛋清粉为主要原料,利用双螺杆挤压机制备复合组织蛋白。通过单因素和响应面试验对复合组织蛋白挤压工艺进行优化,并分析蛋白质二级结构变化,探索挤压工艺对复合组织蛋白品质的提升机理。结果表明:最佳工艺为水分含量42%、机筒温度(Ⅲ区)145℃、螺杆转速17 Hz。该工艺下复合组织蛋白具有独特豆香味、组织均匀有弹性、咀嚼口感好,感官评分最高。蛋白质经挤压处理后无新的特征峰出现,二级结构中α-螺旋和β-转角含量降低,β-折叠和无规则卷曲含量增加,结构稳定性增加。A textured composite protein was prepared by a twin-screw extruder with soy protein isolate and egg white powder as the main ingredients.The extrusion process of the textured composite protein was optimized through single factor and response surface experiments.The influence of the extrusion process on the protein secondary structure and the mechanism of extrusion in improving the quality of the textured composite protein were studied.The results showed that the optimal extrusion process was moisture content of 42%,barrel temperature(zone III)of 145℃,and screw speed of 17 Hz.The textured composite protein produced with the optimal process had the unique flavor of bean,uniform and elastic texture,good taste,and high sensory score.No new characteristic peaks of the protein secondary structure appeared after extrusion.In addition,the extrusion process reduced the content ofα-helices andβ-turns,increased the content ofβ-sheets and random coils,and improved the structural stability of the protein.

关 键 词：大豆分离蛋白 蛋清粉 复合组织蛋白 挤压工艺 品质评价 二级结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]