俎新宇,赵亚男,陈星烁,王新新,张树成,赵秀兰,赵祥忠,梁艳

• 1:齐鲁工业大学(山东省科学院)食品科学与工程学院
• 2:烟台双塔食品股份有限公司
• 3:山东大学公共卫生学院

摘要(Abstract)：

混合多种蛋白原料以创造具有所有原料特征的人造肉产品已经在食品领域得到研究。然而，在高水分植物蛋白肉生产领域暂未得到研究，目前也没有对使用大豆分离蛋白(SPI)、豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)的混合原料开发植物蛋白肉的研究。该研究的目的是减少植物蛋白肉生产的经济成本，考察由SPI、PPI和WGP共混制备的植物蛋白肉是否比仅用SPI和PPI、SPI和WGP制备的植物蛋白肉具有更好的品质特性以及考察SPI、PPI和WGP以不同比例混合时蛋白之间的相互作用对高水分植物蛋白肉品质特性的影响。研究结果表明，WGP占比的增加增大了产品的硬度和咀嚼性，所有的混合原料基样品均呈现很好的组织化结构，当样品配比为P20W30时达到了最高的组织化度(2.14±0.07),混合蛋白原料也使产品的持水率增加，表观观察和SEM也显示3种混合蛋白原料产品有着更好的拉丝效果和纤维化结构，此外，傅里叶变换红外光谱表明混合蛋白原料产品主要以稳定的β结构存在，WGP占比的增加降低了产品的流变性能。总的来说，该研究表明混合3种蛋白制备的植物蛋白肉有着更好的品质特性。

关键词(KeyWords)： 混合蛋白;高水分植物蛋白肉;双螺杆挤压;品质特性

Abstract:

Keywords:

基金项目(Foundation): 山东省重点研发计划项目(2020CXGC010604)

作者(Author): 俎新宇,赵亚男,陈星烁,王新新,张树成,赵秀兰,赵祥忠,梁艳

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