食品工业科技2025，Vol.46Issue(5)：1-7,7.DOI:10.13386/j.issn1002-0306.2024040220
杏鲍菇粉对大豆分离蛋白-魔芋粉基模拟脂肪理化性质的影响
Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat
摘要
Abstract
To enhance the taste of simulated fat and improve its practicability in food processing,simulated fat was prepared using soybean protein isolate,konjac flour,and soybean oil as the main raw materials in this study.The effects of the Pleurotus eryngii powder on the physicochemical properties of the simulated fat was investigated by measuring the texture,thermal stability and microstructure of simulated fat and other physicochemical properties.Additionally,the effect of the simulated fat on the quality of surimi products was investigated.The results showed that the simulated fat with 1.0％of P.eryngii powder exhibited the highest hardness,gel strength and melting temperature,namely 533.97 g,128.71 g·mm and 147.78 ℃,respectively.As the amount of P.eryngii powder increased,the L value of the simulated fat decreased,whereas the a*and b*values increased.The simulated fat with no more than 1.0％of P.eryngii powder contains evenly distributed small oil droplets and had a dense network structure.Surimi products indicated the highest hardness and sensory scores when 50％the simulated fat was used to replace lard.Therefore,adding 1.0％of P.eryngii powder can improve the texture properties and thermal stability of the simulated fat,thus the enabling it to improve the quality of surimi products.关键词
杏鲍菇粉/模拟脂肪/凝胶特性/鱼糜凝胶Key words
Pleurotus eryngii powder/simulated fat/gel property/surimi gel分类
轻工纺织引用本文复制引用
郭雨晨,赵源,石林凡,任中阳,翁武银..杏鲍菇粉对大豆分离蛋白-魔芋粉基模拟脂肪理化性质的影响[J].食品工业科技,2025,46(5):1-7,7.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100204) （2021YFD2100204）
福建省促进海洋与渔业产业高质量发展专项资金项目(FJHYF-L-2023-19). （FJHYF-L-2023-19）
