Maung The Thiri, Gu Bon Yeob, Kim Mi Hwan, Ryu Gi Hyung
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439 South Korea.
Food Sci Biotechnol. 2020 Feb 22;29(7):897-907. doi: 10.1007/s10068-020-00737-3. eCollection 2020 Jul.
To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after fermentation. Integrity index of fermented TVPs did not change significantly until 24-36 h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of . During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based fermented food.
为研究发酵对组织化植物蛋白（TVP）的影响，将在40%和50%进料水分含量（MC）下挤出的TVP在37℃下进行发酵。在发酵后的0、12、24、36、48和60小时测定TVP的物理化学、结构和微生物特性。发酵TVP的完整性指数在发酵后24 - 36小时之前没有显著变化。所有样品发酵后的弹性和内聚性保持稳定。发酵过程中观察到显著的总颜色变化。pH值最初下降，随后随着氮溶解指数和乳酸菌活细胞数的同时增加而再次上升。在发酵过程中，50%MC下挤出的TVP比40%MC下挤出的TVP保持更高的咀嚼性、硬度、完整性指数和层状结构。该研究表明，对50%MC下挤出的TVP进行发酵有潜力生产一种新型的基于TVP的发酵食品。
