不同植物蛋白对植物肉品质特性的影响  

Effect of Different Plant Proteins on the Quality Characteristics of Plant Meat

作　　者：王瑞环 孔欣欣[1] 蒋华彬 李豪 王钰汝 WANG Ruihuan;KONG Xinxin;JIANG Huabin;LI Hao;WANG Yuru(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064

出　　处：《食品与发酵科技》2024年第3期14-20,共7页Food and Fermentation Science & Technology

基　　金：国家级大学生创新训练计划项目(202212746019);河南省高等学校重点科研项目(24B550022);郑州科技学院校级科研项目(2022XJKY07)。

摘　　要：以大豆拉丝蛋白为主要原料,辅以豌豆浓缩蛋白、小麦拉丝蛋白、花生浓缩蛋白、Tg酶等,制成一种中式卤牛肉风味的植物肉制品。通过单因素试验,研究不同蛋白、Tg酶对植物肉品质的影响,以质构特性和感官评分进行综合评价,选出影响较大的三个因素:豌豆浓缩蛋白添加量、花生浓缩蛋白添加量和Tg酶添加量,通过响应面试验优化配方。结果表明:以100.0g大豆拉丝蛋白为基准,豌豆浓缩蛋白添加量5.0%、小麦拉丝蛋白添加量5.0%、花生浓缩蛋白添加量7.0%、Tg酶添加量1.0%为最佳配方,在此条件下制成的植物肉制品,具有与中式卤制牛肉类似的色泽、外观、风味和口感,且含有丰富的蛋白质。Using soy filiform protein as the main raw material,supplemented by pea protein concentrate,wheat filiform protein,peanut protein concentrate,Tg enzyme,etc.,a plant meat product similar to Chinese marinated beef was prepared.The effects of different proteins and Tg enzymes on the quality of plant meat were studied through single-factor experiment.The textural characteristics and sensory evaluation results were comprehensively evaluated,and the three factors with greater effects were selected:pea protein concentrate addition,peanut protein concentrate addition,and Tg enzyme addition.The formula was optimized through response surface test.The results showed that the optimal formula was based on 100.0 g of soybean filiform protein,pea protein concentrate was 5.0%,wheat filiform protein was 5.0%,peanut protein concentrate was 7.0%,and Tg enzyme was 1.0%.Plant meat product made under these conditions had similar color,appearance,flavor,taste to Chinese marinated beef,and rich source of protein.

关 键 词：植物肉 植物蛋白 TG酶 质构特性 响应面试验 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]