高取向度拉丝蛋白的制备及其取向效果和质构特性研究  

Study on preparation,orientation effects,and texture properties of highly oriented drawing protein

作　　者：李静鹏 邓力 游莹 胡应钦 徐航东 马秀兰 赖虹睿 LI Jingpeng;DENG Li;YOU Ying;HU Yingqin;XU Hangdong;MA Xiulan;LAI Hongrui(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与发酵工业》2024年第14期35-42,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(32260642);贵州省科技计划项目(黔科合基础-ZK[2022]一般066,黔科合支撑[2022]重点002,黔科合支撑[2023]一般066);贵州大学引进人才科研项目(贵大人基合字(2020)4号);贵州大学大学生创新创业训练计划项目(贵大(省)创字(2022)038号)。

摘　　要：拉丝蛋白是一种具有类似于肌肉纤维整齐排列结构的植物肉,被认为是制备植物基人造肉的关键基料。为制备高取向度(纤维排列的整齐程度高)拉丝蛋白,首先采用双螺杆挤压技术,以取向度作为指标,通过单因素和响应面试验优化单甘酯、司盘60和羧甲基纤维素钠3种添加剂的用量,所得最优用量为:单甘酯1.51%、司盘601.74%、羧甲基纤维素钠1.55%(均为质量分数)。在此条件下制得的高取向度拉丝蛋白平均取向度高达1.94。进而引入5种热销市售产品对比研究高取向度拉丝蛋白的取向效果及质构特性。研究结果表明,高取向度拉丝蛋白的微观纤维结构排列整齐,具有较高的组织化度(2.29),整体取向效果与市售手撕豆筋类似。其硬度(85.06 N)和剪切力(纵向31.12 N,横向71.32 N)接近市售牛肉干,弹性(1.52 mm)、内聚性(0.72)及咀嚼性(90.04 mJ)介于市售牛肉干和猪肉脯之间。综上,优化制备的拉丝蛋白产品取向度高,取向效果良好,各项质构特性参数均落在热销市售产品的波动范围内,相关技术、方法具有良好的市场应用前景。Drawing protein,a kind of commonly used plant meat,has a neatly arranged fiber structure similar to muscle fibers.It is considered as an important raw material for plant-based meat.To prepare drawing protein with highly oriented fiber alignment,the amount of three additives,monoglyceride,span-60,and carboxymethylcellulose sodium,was optimized by single-factor and response surface experiments using orientation degree as an indicator during the twin-screw extrusion process.The optimum amount of monoglyceride,span-60,and carboxymethylcellulose sodium were 1.51%,1.74%,and 1.55%,respectively.The average orientation of the highly oriented drawn protein produced was 1.94 under the above-mentioned conditions.Subsequently,the orientation effects and textural properties of highly oriented drawing proteins were compared with five kinds of popular commercially available products.Results indicated that the microscopic fiber structure of the highly oriented drawing protein was neatly arranged with a high degree of organization(2.29),and its overall orientation effects were similar to that of commercially available hand torn bean tendon.Besides,the hardness(85.06 N)and shear force(31.12 N longitudinally and 71.32 N laterally)of highly oriented drawing protein were close to those of purchased beef jerky.And the corresponding elasticity(1.52 mm),cohesiveness(0.72),and chewiness(90.04 mJ)were between commercially available beef jerky and dried pork.In summary,the optimized drawing protein with a high degree of orientation has good orientation effects and texture properties of it are all within the fluctuation range of popular commercial products.Thus,the relevant technologies and methods should have great market application prospects.

关 键 词：植物基人造肉 拉丝蛋白 挤压技术 取向度 质构特性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]