食品工业科技2025，Vol.46Issue(23)：50-60,11.DOI:10.13386/j.issn1002-0306.2025030207
香菇大豆分离蛋白素肠的研制及其蛋白质营养价值评价
Development and Evaluation of Protein Nutrition Value of Vegetarian Sausage Prepared from Lentinus edodes and Soy Protein Isolate
摘要
Abstract
This study aimed to develop a novel vegetarian sausage using soy protein isolate and fresh Lentinus edodes as primary ingredients,with added starch and seasonings.The formulation was optimized through single-factor experiments and response surface methodology,guided by sensory evaluation.The optimal formulation was determined to include 22.2％soy protein isolate,5.1％starch,and 8.5％fresh Lentinus edodes,yielding a high sensory score of 93.2.Nutritional analysis showed that the contents of protein,ammo acids and essential amino acids were 44.90,43.56 and 15.00 g/100 g respectively.Glutamic acid was the most abundant amino acid across soy protein isolate,Lentinus edodes,and the final product,while sulfur-containing amino acid(Methionine+Cysteine)were identified as the first limiting ammo acid.In terms of taste-active amino acids,the ratio of sweet and umami to bitter amino acids in the sausage was similar to that of soy protein isolate but lower than that of Lentinus edodes.The special functional amino acid profiles of the sausage closely resembled those of its raw materials,with the contents of essential amino acids for children,medicinal amino acids,branched-chain amino acids,aromatic amino acids,flavor-enhancing and coloring amino acids,and primary amine ammo acids measured at 4.27,28.95,7.61,4.33,21.75,and 25.54 g/100 g,respectively.The protein nutritional quality of the vegetarian sausage was comparable to that of soy protein isolate,with an amino acid ratio coefficient score(SRC)of 80.00,essential amino acid index(EAAI)of 70.41,biological value(BV)of 61.29,and nutrient index(NI)of 30.07,respectively.The closeness degree between vegetarian sausage and whole egg protein pattern,as well as the FAO/WHO pattern,was 87.69％and 94.28％,respectively.Collectively,the flavor and taste of the vegetarian sausage prepared from Lentinus edodes and soy protein isolate are unique and have high nutritional value.Lentinus edodes are rich in protein and have great potential as a novel protein.The development of vegetarian sausage prepared from Lentinus edodes and soy protein isolate can provide a new way for the application of Lentinus edodes protein,while also enriching the variety of sausages.关键词
香菇/大豆分离蛋白/素肠/氨基酸组成/蛋白质/营养价值Key words
Lentinus edodes/soy protein isolate/vegetarian sausage/amino acid/protein/nutritive value分类
轻工纺织引用本文复制引用
李敬辰,关颖贤,冮洁,孟缘,韩旭琦,钟欣澜,李锦凤,赵彤,廖俪穗..香菇大豆分离蛋白素肠的研制及其蛋白质营养价值评价[J].食品工业科技,2025,46(23):50-60,11.基金项目
大连民族大学大学生创新创业训练计划项目(202412026015) （202412026015）
大连民族大学·铜仁科学院联合科研项目(2019110057) （2019110057）
大连民族大学服务国家战略专项项目(2020fwgj020) （2020fwgj020）
中央高校基本科研业务费资助(0919-140279). （0919-140279）
