食品科学2026，Vol.47Issue(1)：336-345,10.DOI:10.7506/spkx1002-6630-20250803-013
添加物对高水分挤压植物蛋白肉结构和品质影响的研究进展
Research Progress on the Effects of Additives on the Structure and Quality of High-Moisture Extruded Plant-Based Meat
摘要
Abstract
With the increasing demand for sustainable foods among consumers,plant-based meat,as an alternative to traditional meat,has received increasing attention.High-moisture extrusion is one of the crucial steps in the preparation of plant-based meat,which utilizes the synergistic effects of high temperature,high pressure,and high shear to mimic the fibrous structure and texture of meat.However,this process leads to complex physical and chemical changes in proteins and auxiliary materials,resulting in significant differences between the product and traditional meat in terms of color,texture,and flavor.Therefore,the addition of exogenous additives has become a key research area for improving product quality.This paper reviews the effects of different additives(such as proteins,lipids,polysaccharides,crosslinking agents,and other additives)on the structure and quality of plant-based meat during high-moisture extrusion,explores the mechanisms of protein-protein,lipid-protein,polysaccharide-protein,and crosslinking agent-protein interactions,and analyzes their enhancing effects on the texture,flavor,and nutritional value of plant-based meat.This paper aims to provide a theoretical basis and technical support for further research and development of plant-based meat products.关键词
高水分挤压/植物蛋白/多糖/交联剂/植物蛋白肉Key words
high-moisture extrusion/plant protein/polysaccharide/cross-linking agent/plant-based meat分类
轻工纺织引用本文复制引用
尚佳萃,刘雪,高扬,王胤霖,朱颖,黄雨洋,王颖,朱秀清..添加物对高水分挤压植物蛋白肉结构和品质影响的研究进展[J].食品科学,2026,47(1):336-345,10.基金项目
国家自然科学基金区域创新发展联合基金项目(U24A20471) （U24A20471）
江淮杂粮产业工程技术研发基地项目(2025024) （2025024）
