食品工业科技2024，Vol.45Issue(8)：216-226,11.DOI:10.13386/j.issn1002-0306.2023050338
响应面法优化豌豆蛋白植物肉配方及其体外消化分析
Optimization of Pea Protein Plant Meat Formulation by Response Surface Methodology and Itsin Vitro Digestion Analysis
摘要
Abstract
With the increasing awareness of healthy diet and environmental protection,plant-based meat products have been rapidly developed at home and abroad.The objective of this study was to examine how the ratio of pea tissue protein to gluten,along with the additions of sweet potato starch,rapeseed oil,and red yeast red,affected the sensory scores and chewiness of plant-based meat.On the basis of single factor experiments,the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis,and the optimal formula was tested for physicochemical indicators and in vitro digestion tests.The results showed that the ratio of pea tissue protein to gluten was 7∶3(g/g),along with 6％sweet potato starch,10％rapeseed oil,and 0.03％safflower red,resulted in plant-based meat with favorable sensory scores(88.31)and chewability(3.131).The protein content of the plant-based meat obtained from the optimal formula was 15.70％,the fat content was 2.33％,and the moisture content was 57.79％.According to texture analysis,there were significant differences in hardness,adhesiveness,and chewiness between plant meat and pork loin,beef,and chicken,in addition to elasticity.The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83％,while that of beef was 87.50％.The difference between the two was small,indicating that plant meat had good digestion ability.The plant meat made from pea tissue protein provides reference materials for further development,application,and other related industries.关键词
植物肉/豌豆蛋白/配方优化/质构特性/体外消化Key words
plant-based meat/pea protein/formula optimized/texture properties/in vitro digestion分类
轻工纺织引用本文复制引用
刘静,金娜,石春芹,李永双,邓清升,罗旋飞,刘艳,杨宝君,聂龙..响应面法优化豌豆蛋白植物肉配方及其体外消化分析[J].食品工业科技,2024,45(8):216-226,11.基金项目
《食品微生物学》金课建设,滇西应用技术大学校级课题(21JK06) （21JK06）
2023年滇西应用技术大学普洱茶学院院级应用研究项目(2023YJXM07). （2023YJXM07）
