改良剂对高水分挤压植物蛋白产物品质调控的研究进展  

Research Progress on Quality Regulation of High-Moisture Extruded Plant Protein Products by Modifiers

作　　者：王逢秋节 栾滨羽 高扬 谷雪莲 朱颖 黄雨洋 朱秀清[1] WANG Fengqiujie;LUAN Binyu;GAO Yang;GU Xuelian;ZHU Ying;HUANG Yuyang;ZHU Xiuqing(Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing,School of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江哈尔滨150028

出　　处：《食品科学》2023年第19期350-358,共9页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B04)。

摘　　要：高水分挤压技术具备低能耗、绿色加工、高效生产的特征,植物蛋白作为主要的生产原料,所制产物无需复水便可直接加工食用,但其存在纹理结构差、风味口感不强等问题,故需要进行品质改良。目前对高水分挤压加工物料理化性质变化的研究已经能够支撑通过添加外源成分实现品质提升和创造新的挤压产品,并赋予其更丰富的功能特性。本文综述改良剂对高水分挤压植物蛋白产品品质改良的研究进展,概述植物蛋白和改良剂的类别特征,并总结评价产品品质的表征方法,重点论述改良剂对高水分挤压植物蛋白构象、功能性质和产物品质调控的作用,旨在为高水分挤压制品的品质调控提供参考。High-moisture extrusion technology has the characteristics of low energy consumption,green processing and high-efficiency production.Extruded products produced using plant proteins as the major raw material can be processed directly without rehydration for consumption,but have some problems such as poor texture,weak mouthfeel and flavor,so they require quality improvement.The current research on physicochemical changes during high-moisture extrusion has provided evidence that exogenous additives are useful for product quality improvement and innovations and can endow the product with more functional properties.This article reviews the research progress on modifiers for the quality improvement of high-moisture extruded plant protein products,outlines the classification and characteristics of plant proteins and modifiers,and summarizes the methods used to evaluate the product quality,with a focus on the role of modifiers in regulating the conformation,functional properties and quality of high-moisture extruded plant protein products,aiming to provide a reference for the quality control of high-moisture extruded products.

关 键 词：高水分挤压 植物蛋白 改良剂 品质调控 蛋白构象 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]