陕西科技大学学报2025，Vol.43Issue(4)：49-54,6.
核桃蛋白植物肉的制备及其特性研究
Study on preparation and characterization of walnut protein plant-based meat
摘要
Abstract
Walnut protein was extracted from low-temperature defatted walnut meal.Then,soybean protein isolate,gluten,corn starch and other raw materials were added to prepare plant protein-based meat through extrusion using either round(A)or rectangular(B)moulds.The effect of walnut protein addition on the characteristics of plant-based meat prod-ucts was studied.It was observed that the extrusion process resulted in a comparatively loose,layered internal structure within the plant-based meat.It was demonstrated that an in-crease in walnut protein content from 10 wt％to 50 wt％resulted in significant alterations to the fibre structure of the plant meat.Furthermore,an increase in protein content was accom-panied by a rise in texture properties and color values,which subsequently declined.Low-field NMR analysis revealed that the content of free water in all samples was comparable.The findings indicated that,for mold A,the optimal performance in terms of water-holding capaci-ty,oil-holding capacity,and cooking loss rate was achieved at a walnut protein content of 40 wt％.For mold B,the ideal functional properties were observed at 30 wt％walnut protein addition.This study provides a theoretical foundation and a technical reference point for the development of walnut protein-based meat.关键词
核桃蛋白/植物肉/质构特性/水分分布/蒸煮损失Key words
walnut protein/plant-based meat/texture properties/water distribution/cook-ing loss分类
轻工纺织引用本文复制引用
陈毅,刘宁,彭子力,李珊,姚晓琳..核桃蛋白植物肉的制备及其特性研究[J].陕西科技大学学报,2025,43(4):49-54,6.基金项目
国家自然科学基金项目(322272475) （322272475）
陕西省重点研发计划项目(2024NC-YBXM-177) （2024NC-YBXM-177）
陕西省秦创原"科学家+工程师"队伍建设项目(2024QCY-KXJ-082) （2024QCY-KXJ-082）
陕西省教育厅服务地方专项项目(23JC009) （23JC009）
陕西省西安市科技计划项目(24NYGG0056) （24NYGG0056）
