食品与发酵工业2024，Vol.50Issue(14)：35-42,8.DOI:10.13995/j.cnki.11-1802/ts.036723
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
摘要
Abstract
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 ex-periments 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 mi-croscopic fiber structure of the highly oriented drawing protein was neatly arranged with a high degree of organization(2.29),and its o-verall 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Key words
plant-based artificial meat/drawing protein/extrusion technology/orientation degree/texture properties引用本文复制引用
李静鹏,邓力,游莹,胡应钦,徐航东,马秀兰,赖虹睿..高取向度拉丝蛋白的制备及其取向效果和质构特性研究[J].食品与发酵工业,2024,50(14):35-42,8.基金项目
国家自然科学基金(32260642) （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) （贵大人基合字(2020）
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) （贵大(省）
