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投稿时间：2023-05-25
投稿时间：2023-05-25
中文摘要: 以大豆蛋白、小麦谷朊粉为原料，添加量为0%、2%、4%、6%、8%的酵母抽提物，利用双螺杆高水分挤压技术制备植物蛋白肉，研究不同酵母抽提物添加量对植物蛋白肉理化性质和结构特性的影响。结果显示，随着酵母抽提物添加量的提高，植物蛋白肉的硬度、咀嚼性和内聚性先增加后降低，拉丝效果变得更加良好，颜色变得更浅，滋味变化也较为明显，二级结构中的有序结构略微减少。研究表明，酵母抽提物对植物蛋白肉品质影响较大。
Abstract:Using soybean protein and wheat gluten as raw materials,the vegetable protein meat was prepared by the twin screw high moisture extrusion technology,with the added yeast extract accounting for 0%,2%,4%,6% and 8%,respectively.The effect of different yeast extract addition amounts on the physicochemical properties and structural properties of plant protein meat was studied.It was found that as the yeast extract addition amounts increased,the hardness,chewiness,and cohesion of vegetable protein meat went up and down.Meanwhile,the drawing effect became better and the color lighter,with more obvious changes in taste and the slightly reduced ordered structure in the secondary structure.Overall,yeast extract has a great influence on the quality of vegetable protein meat.
keywords: yeast extract high moisture extrusion vegetable protein meat soy protein structural properties
文章编号：202422002 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年项目（32201970）；山东省重点研发计划项目（2020CXGC010604）；山东省自然科学基金青年基金项目（ZR2020QC221）；威海市产学研协同创新基金项目（2021CXY-03）
| 作者 | 单位 |
| 郭志伟1，杨进洁2，边文洁3，赵祥忠1*，王晨莹1 | 1.齐鲁工业大学（山东省科学院） 食品科学与工程学院,山东 济南 250353；2.烟台双塔食品股份有限公司,山东 招远 265404；3.山东真诺智能设备有限公司,山东 济南 251400 |
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