海藻酸钠及复合磷酸盐对组织化豌豆蛋白品质的影响  

Effect of Sodium Alginate/Compound Phosphate on the Quality of Extruded Pea Protein

作　　者：于晓薇 彭慧慧 岳明慧 张姗姗 王思花 张静 王鑫 马成业[1] Yu Xiaowei;Peng Huihui;Yue Minghui;Zhang Shanshan;Wang Sihua;Zhang Jing;Wang Xin;Ma Chengye(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,Shandong;Hangzhou Shance Food Technology Co.,Ltd.,Hangzhou 310018;Shandong Jianyuan Bioengineering Co.,Ltd.,Yantai 265400,Shandong)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000 [2]杭州膳策食品科技有限公司,杭州310018 [3]山东健源生物工程股份有限公司,山东烟台265400

出　　处：《中国食品学报》2024年第6期288-296,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：招远工业创新基金项目(2018281)。

摘　　要：为改善豌豆蛋白模拟肉制品的品质,以豌豆蛋白(PPI)为原料,添加海藻酸钠(SA)、复合磷酸盐(CP),使用带有冷却模具的双螺杆挤压机,在不同温度下制备高湿组织化豌豆蛋白(EPPI),探究组织化产品的复水性、持油性、氮溶解指数、质构特性、色差、感官、微观结构等指标,评价其品质。结果表明,加入0.1%SA的组织化产品的复水性提高了44.15%,加入0.3%SA的挤出物样品的NSI(5.10)、组织化度(1.793)及感官评分(7.85)达到最大值。SA和CP的加入,使豌豆蛋白产品色泽加深。CP使得组织化蛋白产品复水率下降21.86%,且对弹性影响不显著。蛋白质在挤压机筒内发生变性,分子链展开的同时,疏水基团暴露,增强了蛋白质与油之间的相互作用,导致持油性增加19.39%。加入0.3%的CP后蛋白产品的组织化度达到最大值1.806,扫描电镜观察发现产品具有较明显的纤维结构。结论:添加适当含量的海藻酸钠(0.3%)及复合磷酸盐(0.3%),可改善组织化豌豆蛋白的品质特性。In this paper,pea protein(PPI)with sodium alginate(SA)and phosphate complex(CP)was used as raw material to improve the quality of pea protein simulated meat products.The quality of the organised pea protein was evaluated by examining the rehydration,oil retention,nitrogen solubility index,textural properties,colour difference,sensory and microstructure of the organised product.The results showed that the addition of 0.1%SA increased the rehydration of the organised product by 44.15%,and the extrudates with 0.3%SA achieved the maximum NSI(5.10),degree of organisation(1.793)and sensory score(7.85).The denaturation of the protein in the extruder barrel and the exposure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39% increase in the oil-holding properties.The addition of 0.3%CP resulted in a maximum of 1.806 organisational degree of the protein product,which was observed by scanning electron microscopy to have a more pronounced fibrous structure.Thus,appropriate levels of sodium alginate(0.3%)and phosphate complex(0.3%)improved the quality characteristics of the organised pea protein product.

关 键 词：豌豆蛋白 海藻酸钠 复合磷酸盐 高水分挤压 组织化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]