不同植物蛋白肉坯料的香气和质地分析  

Characterization of Aroma Compounds and Texture Properties of Semi-Products of Plant-Based Meat

作　　者：蒲丹丹[1] 陈佳慧 史伊格 陕怡萌 李健[1] 张玉玉[1] PU Dandan;CHEN Jiahui;SHI Yige;SHAN Yimeng;LI Jian;ZHANG Yuyu(Food Laboratory of Zhongyuan/Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学中原食品实验室/中国商业联合会味科学重点实验室,北京100048

出　　处：《食品科学技术学报》2024年第5期148-156,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金优秀青年科学基金项目(32122069);国家自然科学基金资助项目(32102118);北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。

摘　　要：为研究不同植物蛋白肉坯料的香气和质地,以花生、小麦、豌豆3种植物蛋白粉为原料,利用高温螺杆挤压技术,控制成型区温度制备植物蛋白肉坯料,采用气相色谱-串联质谱仪和质构分析仪对喜好度最佳的坯料进行香气和质构分析。结果显示,花生、小麦、豌豆蛋白肉坯料的最佳成型区温度分别为140、100、150℃,3种植物蛋白肉坯料均有较强的豆香、豆腥和油脂香气,其中豌豆蛋白肉坯料的豆香最强。香气分析结果显示,花生蛋白肉坯料的特征香气物质为庚醇、(2 E,4E)-癸二烯醛和苯甲醛,小麦蛋白肉坯料的特征香气物质为2-庚酮、庚醇和(E)-2-壬烯醛,豌豆蛋白肉坯料的特征香气物质为2-庚酮、甲基辛基甲酮、2-乙基-3,5-二甲基吡嗪和2-乙基-3,6-二甲基吡嗪。不同复水方法比较结果显示,花生蛋白肉坯料和豌豆蛋白肉坯料适合在50℃温度下复水,而小麦蛋白肉坯料适合在室温(25℃)下复水。小麦蛋白肉坯料复水后硬度、黏附性和咀嚼力最高,豌豆蛋白肉坯料的硬度、黏附性和咀嚼力最低。研究结果旨在为植物蛋白肉坯料风味品质提升和应用提供科学依据。To study the aroma and texture of different plant-based protein meat,the semi-products of plant-based protein meats(SPBMs)made from three kinds of plant protein powder(peanut,wheat and pea protein powder)were conducted by high-temperature screw extrusion technology at different temperature control zones.The aroma compounds and texture property of the SPBMs with the highest preference were analyzed by gas chromatography-mass spectrometer and texture analyzer,respectively.Sensory evaluation results showed that the optimal forming zone temperatures of peanut,wheat and pea SPBMs were 140℃,100℃and 150℃,respectively.These SPBMs had strong aroma attributes in bean-like aroma,beany and fatty notes.The pea SPBM had the strongest bean-like aroma.The characteristic aroma-active compounds of peanut SPBM were 1-heptanol,(2 E,4E)-decadiena and benzaldehyde.The characteristic aroma-active compounds of wheat SPBM were 2-heptanone,1-heptanol and(E)-2-nonenal.The characteristic aroma-active compounds of pea SPBM were 2-heptanone,2-decanone,2-ethyl-3,5-dimethyl-pyrazine and 2-ethyl-3,6-dimethyl-pyrazin.Comparison result of different rehydration method showed that peanut and pea SPBMs were suitable for rehydration at 50℃,while wheat SPBM was suitable at room temperature(25℃).Wheat SPBM had the highest intensity of hardness,gumminess and chewiness after rehydration,while pea SPBM had the lowest intensity of hardness,gumminess and chewiness.These findings provided the scientific research basis for the flavor improvement and application of SPBMs.

关 键 词：植物蛋白肉坯料 花生蛋白 小麦蛋白 豌豆蛋白 香气 质地 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]