海藻糖对高湿挤压肉类类似物品质特性的影响  

Effect of Trehalose on Quality Characteristics of Meat Analogs by High Humidity Extrusion

作　　者：朱来景 刘萌 王彦丽 赵祥忠[1] ZHU Lai-jing;LIU Meng;WANG Yan-li;ZHAO Xiang-zhong(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353

出　　处：《中国调味品》2024年第5期31-37,共7页China Condiment

基　　金：山东省重点研发计划(2020CXGC010604)。

摘　　要：为改善大豆蛋白肉类类似物的纤维化度和其他品质特性,探究高湿挤压过程中海藻糖(trehalose,TR)的添加比例对大豆蛋白肉类类似物品质的影响,采用湿法挤压技术制作大豆蛋白肉类类似物,分析TR的不同添加比例对大豆蛋白肉类类似物色泽、质构特性、流变特性和微观结构的影响。此外,还分析了TR的添加对肉类类似物中蛋白质二级结构的影响。结果表明,添加了6%TR的肉类类似物的硬度为(11.82±0.53)kgf,咀嚼度为(10.02±0.39)kgf,并且表现出了最高的纤维化度,为1.99±0.05,相比于未添加TR的样品增加了22%。表观观察到所有添加了TR的样品外观较0%TR的样品更平整光滑。此外,还发现添加了6%TR的样品的亮度值为56.68±0.19,最接近于熟制鸡胸肉的亮度值56.34±0.40。扫描电镜结果显示,添加了6%TR的肉类类似物相较于0%TR的样品有着更明显的各向异性结构。总而言之,肉类类似物中TR的最佳添加比例为6%,并且TR是制备高品质特性大豆蛋白肉类类似物的一种较理想的添加剂。In order to improve the fibrousness and other quality characteristics of soy protein meat analogs,and explore the effect of the addition ratio of trehalose(TR)on the quality of soy protein meat analogs during high humidity extrusion,soy protein meat analogs are prepared by humidity extrusion technology,and the effects of different addition ratios of TR on the color,texture characteristics,rheological characteristics and microstructure of soy protein meat analogs are analyzed.In addition,the effects of the addition of TR on the secondary structure of proteins in the meat analogs.The results show that the hardness of the meat analog added with 6%TR is(11.82±0.53)kgf,the chewiness is(10.02±0.39)kgf,and the meat analog has the highest fibrousness of 1.99±0.05,which increases by 22%compared to the sample without adding TR.Through appearance observation,it is found that all samples added with TR have a smoother appearance compared to the samples added with 0%TR.It is also found that the brightness value of the sample added with 6%TR is 56.68±0.19,which is the closest to the brightness value of cooked chicken breast(56.34±0.40).Scanning electron microscopy results show that meat analog added with 6%TR has a more pronounced anisotropic structure compared to the sample added with 0%TR.In conclusion,the optimal addition ratio of TR in meat analogs is 6%,and TR is an ideal additive for preparing high-quality soy protein meat analogs.

关 键 词：肉类类似物 高水分挤压 海藻糖 大豆蛋白 品质特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]