花生蛋白植物肉改良剂的配方优化及其对产品结构的影响  

Formula optimization of peanut protein plant-based meat improver and its influence on product structure

作　　者：王璇 范诗琪 孔欣欣[1] 郭楠楠[1] WANG Xuan;FAN Shiqi;KONG Xinxin;GUO Nannan(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,Henan,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州45006

出　　处：《粮食与油脂》2025年第5期100-108,共9页Cereals & Oils

基　　金：河南省教育厅2023年大学生创新创业训练项目(202312746028);河南省教育厅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：以花生蛋白和谷朊粉为主要原料,加入复配改良剂制备植物肉。在单因素试验基础上以模糊数学评分为指标,通过响应面试验优化复配改良剂的配方,并研究不同改良剂对植物肉结构特性的影响。结果表明:以混合粉(花生蛋白与谷朊粉质量比3∶2)质量为基准,最优复配改良剂配方为焦磷酸钠添加量0.60%、三聚磷酸钠添加量0.58%、六偏磷酸钠添加量0.39%。在此条件下制得的花生蛋白植物肉的模糊数学评分为87.1,植物肉的色泽明亮,组织化程度高,口感松软。复配改良剂的添加较明显地改善了植物肉的纤维组织结构,使纤维组织更紧密,使花生蛋白植物肉酰胺I带吸收峰的波长发生红移。添加复配改良剂的植物肉蛋白结构以β-转角为主,组织化蛋白更柔软。Using peanut protein and gluten powder as the main raw materials, plant-based meat was prepared by adding compound improver. On the basis of single factor experiments, fuzzy mathematical score was used as the indicator to optimize the formula of compound improver by response surface experiment, and the effects of different improver on the structural properties of plant meat were studied.The results showed that based on the mass of mixed powder(mass ratio of peanut protein to gluten powder 3 ∶2), the optimal compound improver formula was sodium pyrophosphate 0.60 %, sodium tripolyphosphate 0.58 %, and sodium hexametaphosphate 0.39 %. Under these conditions, the fuzzy mathematical score of peanut protein plant-based meat was 87.1, and the color of the plant-based meat was bright, the degree of organization was high, and the taste was soft. The fiber structure of plant-based meat was improved obviously by adding the compound improver.The fiber tissue was more compact, and the wavelength of the absorption peak of peanut protein plant-based meat amide I was redshifted. The plant-based meat protein structure with the addition of compound improver was mainly composed of β-angle, and the organized protein was softer.

关 键 词：花生蛋白 植物肉 复配改良剂 产品结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]