羧甲基纤维素钠对挤压豌豆蛋白素肉品质的影响  

Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products

作　　者：肖志刚 王海观 江睿生 于小帅 王振国 张俊杰 王哲 高育哲 XIAO Zhigang;WANG Haiguan;JIANG Ruisheng;YU Xiaoshuai;WANG Zhenguo;ZHANG Junjie;WANG Zhe;GAO Yuzhe(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;College of Food Science,Shenyang Agricultural University,Shenyang 110886,China;Orient Group Harbin Fu Yao Food Co.Ltd.,Harbin 150000,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]沈阳农业大学食品学院,辽宁沈阳110886 [3]东方集团哈尔滨福肴食品有限公司,黑龙江哈尔滨150000

出　　处：《食品科学》2023年第8期118-123,共6页Food Science

基　　金：沈阳师范大学与东方集团横向项目(054-92000232);辽宁省“揭榜挂帅”科技攻关专项计划项目(2021JH/104000340201)。

摘　　要：为了提高豌豆蛋白素肉的表观品质,探究挤压过程中多糖与蛋白相互作用对素肉品质的影响,本研究采用高水分挤压法,制作羧甲基纤维素钠(carboxymethylcellulose sodium,CMC)与豌豆蛋白粉混合基素肉,分析CMC添加量(0%、2%、4%、6%、8%)对豌豆蛋白素肉的质构特性、色泽、微观结构和蛋白分子作用力的影响,以及素肉蛋白二级结构、分子作用力与表观结构(质构、色差)的相关性。结果表明,维持豌豆蛋白素肉结构的主要作用力是二硫键。与未添加CMC相比,添加量4%CMC通过促进豌豆蛋白素肉中二硫键的形成,将素肉的硬度提高了95%。同时,观察到豌豆蛋白素肉具有光滑完整的表面和均匀的结构。二级结构中的无规卷曲含量增加,促进明亮度增强,CMC改善了豌豆蛋白素肉的品质。In order to improve the quality of pea protein-based meat analog,this study investigated the effect of interaction between sodium carboxymethyl cellulose(CMC)and protein on the quality of extruded pea protein products.CMC and pea protein were employed as raw materials to prepare protein-based meat analog by high-moisture extrusion(HME).Next,the effects of CMC contents(0%,2%,4%,6%and 8%)on the textural properties,color,microstructure and protein-protein interaction forces of meat analog were explored.The correlation of secondary structure content and protein-protein interaction forces with quality attributes(textural properties and color)was established.The results showed that the main interaction force was disulfide bonds.Compared with meat analog without CMC,the addition of 4%CMC promoted the formation of disulfide bonds and increased the hardness of meat analog by 95%.Meanwhile,pea protein-based meat analog exhibited a smooth and homogeneous surface.It was also found that the random coil content increased,and was correlated with higher lightness,indicating that CMC could improve the quality of pea protein-based meat analog.

关 键 词：高水分挤压 羧甲基纤维素钠 豌豆蛋白 结构特性 素肉品质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]