摘要
文章以转谷氨酰胺酶为黏合剂,通过单因素试验和正交试验得到了加热交联制备植物蛋白素肉的最佳工艺条件:酶添加量为0.6%,交联温度为55℃,交联时间为2 h,组织化植物蛋白添加量为35%,大豆分离蛋白添加量为6.0%,并比较了加热交联和低温交联所制备的植物蛋白素肉的区别:与不添加TG酶相比,低温交联降低了植物蛋白素肉的蒸煮损失率和挤压出汁率,而加热交联的结果与之相反;55℃交联2 h所制备的植物蛋白素肉和4℃交联12 h所制备的植物蛋白素肉具有接近的质构特性、感官评分、保水特性和切片性。该研究可为转谷氨酰胺酶在植物蛋白素肉中的应用和植物蛋白素肉品质改善及产品开发提供实际参考。
In this paper,using transglutaminase as the binder,the optimal process conditions for the preparation of plant protein vegetarian meat by heating cross-linking are obtained by single factor test and orthogonal test:enzyme addition amount is 0.6%,cross-linking temperature is 55℃,cross-linking time is 2 h,textured vegetable protein addition amount is 35%,and soybean protein isolate addition amount is 6.0%.The differences between the plant protein vegetarian meat prepared by heating cross-linking and low-temperature cross-linking are compared.Compared with plant protein vegetarian meat without adding transglutaminase,low-temperature cross-linking decreases the cooking loss rate and juice extraction rate of plant protein vegetarian meat,while the results of heating cross-linking are the opposite.The plant protein vegetarian meat prepared by cross-linking at 55℃for 2 h and the plant protein vegetarian meat prepared by cross-linking at 4℃for 12 h have similar texture properties,sensory scores,water retention properties and slicing properties.This study can provide practical references for the application of transglutaminase in plant protein vegetarian meat and the improvement of quality of plant protein vegetarian meat as well as the development of products.
作者
高文祥
黄丕苗
蔡雷
崔春
GAO Wen-xiang;HUANG Pi-miao;CAI Lei;CUI Chun(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)
出处
《中国调味品》
北大核心
2025年第10期9-14,共6页
China Condiment
基金
广东省普通高校特色创新类项目(2021KTSCX003)
山东省科技型中小企业创新能力提升工程项目(2022TSGC2558)。
关键词
植物蛋白素肉
转谷氨酰胺酶
工艺优化
加热交联
低温交联
品质
plant protein vegetarian meat
transglutaminase
process optimization
heating crosslinking
low-temperature cross-linking
quality
