朱来景,刘萌,王彦丽,赵祥忠

• 1:齐鲁工业大学(山东省科学院)食品科学与工程学院

摘要(Abstract)：

为改善大豆蛋白肉类类似物的纤维化度和其他品质特性，探究高湿挤压过程中海藻糖(trehalose, TR)的添加比例对大豆蛋白肉类类似物品质的影响，采用湿法挤压技术制作大豆蛋白肉类类似物，分析TR的不同添加比例对大豆蛋白肉类类似物色泽、质构特性、流变特性和微观结构的影响。此外，还分析了TR的添加对肉类类似物中蛋白质二级结构的影响。结果表明，添加了6%TR的肉类类似物的硬度为(11.82±0.53) kgf,咀嚼度为(10.02±0.39) kgf,并且表现出了最高的纤维化度，为1.99±0.05,相比于未添加TR的样品增加了22%。表观观察到所有添加了TR的样品外观较0%TR的样品更平整光滑。此外，还发现添加了6%TR的样品的亮度值为56.68±0.19,最接近于熟制鸡胸肉的亮度值56.34±0.40。扫描电镜结果显示，添加了6%TR的肉类类似物相较于0%TR的样品有着更明显的各向异性结构。总而言之，肉类类似物中TR的最佳添加比例为6%,并且TR是制备高品质特性大豆蛋白肉类类似物的一种较理想的添加剂。

关键词(KeyWords)： 肉类类似物;高水分挤压;海藻糖;大豆蛋白;品质特性

Abstract:

Keywords:

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

作者(Author): 朱来景,刘萌,王彦丽,赵祥忠

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