半胱氨酸对植物蛋白制备的高水分挤压物物理化学性质的影响
Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein.
作者信息
Dai Huihui, An Hongzhou
机构信息
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
出版信息
Foods. 2022 Oct 6;11(19):3109. doi: 10.3390/foods11193109.
The effects of cysteine addition (0%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) on the physicochemical properties of plant-based extrudates by high-moisture extrusion were investigated. The texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates significantly improved with the addition of cysteine (<0.15%). Analysis of the microstructure showed that the addition of cysteine (<0.15%) improved the formation of the fiber structure in the extrudates. Cysteine (<0.15%) promoted the formation of new disulfide bonds and non-covalent bonds by changing the disulfide bonds of protein molecules and enhanced the cross-linking degree between proteins. However, the excessive addition of cysteine (>0.15%) had a negative impact on the formation of fiber structure. Analysis of secondary structure suggested that the ordered β-sheet structures gradually converted to the disordered β-turn and random coil structures with the addition of cysteine (>0.15%). In addition, analysis of odor properties with the addition of cysteine using an electronic nose showed the difference in volatile components of the extrudates mainly existed in halides, hydrocarbons, sulfides and amines. On the whole, the addition of cysteine could improve the quality of plant-based extrudates.
研究了添加不同比例（0%、0.05%、0.10%、0.15%、0.20%、0.25%）半胱氨酸对高水分挤压植物基挤出物物理化学性质的影响。添加半胱氨酸（<0.15%）后，挤出物的纹理化程度、流变学性质、硬度、弹性和咀嚼性显著改善。微观结构分析表明，添加半胱氨酸（<0.15%）可改善挤出物中纤维结构的形成。半胱氨酸（<0.15%）通过改变蛋白质分子的二硫键促进新的二硫键和非共价键的形成，并增强蛋白质之间的交联程度。然而，过量添加半胱氨酸（>0.15%）对纤维结构的形成有负面影响。二级结构分析表明，随着半胱氨酸添加量增加（>0.15%），有序的β-折叠结构逐渐转变为无序的β-转角和无规卷曲结构。此外，使用电子鼻对半胱氨酸添加后的气味特性进行分析表明，挤出物挥发性成分的差异主要存在于卤化物、烃类、硫化物和胺类中。总体而言，添加半胱氨酸可改善植物基挤出物的品质。
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