Zahari Izalin, Ferawati Ferawati, Helstad Amanda, Ahlström Cecilia, Östbring Karolina, Rayner Marilyn, Purhagen Jeanette K
Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Department of Chemistry and Biomedical Sciences, Linnaeus University, 392 31 Kalmar, Sweden.
Foods. 2020 Jun 11;9(6):772. doi: 10.3390/foods9060772.
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp () could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness ( value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC ( < 0.05).
西方国家对植物基产品的兴趣日益浓厚，这主要是由于动物性食品的消费和生产所引发的健康和环境问题。如今，许多纯素产品都由大豆制成，但缺点包括在北欧等较寒冷气候地区种植大豆面临的挑战。因此，本研究调查了工业大麻（）是否可以在高水分肉模拟物（HMMA）的生产中替代大豆。使用双螺杆同向旋转挤出机研究大麻浓缩蛋白（HPC）在HMMA中能够在多大程度上替代大豆分离蛋白（SPI）。HPC的替代水平分别为20 wt%、40 wt%和60 wt%。分别通过快速粘度分析仪（RVA）和差示扫描量热仪（DSC）对蛋白粉的糊化特性和熔化温度进行表征，并通过测定质地和颜色属性对所生产的HMMA进行分析。结果表明，可以挤出含有高达60% HPC的混合物。与SPI相比，HPC吸收的水分较少，且需要更高的变性温度。将水分含量提高5%会导致硬度和咀嚼性降低。发现SPI产品的亮度（值）显著更高，而在HPC含量较高的混合物中亮度降低（<0.05）。
