Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2023 Mar 15;404(Pt A):134176. doi: 10.1016/j.foodchem.2022.134176. Epub 2022 Sep 8.
To provide a theoretical basis for the quality improvement of plant protein-based meat substitutes with lipids, the interactions between pea protein and fatty acids (stearic, oleic and linoleic acids) and the effect on protein conformational changes during high-moisture extrusion (HME) processing were investigated using a dead-stop operation. The surface hydrophobicity analysis and Fourier transform infrared spectroscopy results revealed that the fatty acids induced the exposure of hydrophobic groups in the pea proteins, weakened hydrogen bonds, affected the aggregation of legumin subunits and promoted the conversion of α-helix and β-sheet structures to β-turn and random coil during HME processing. In the die, unsaturated fatty acids limited the refolding of protein chains and covalent interactions between proteins. Micromorphology analysis indicated that the coalescence of oleic and linoleic acids in the cooling zone hindered the formation of anisotropic structures while stearic acid promoted the formation of fibrous structures by enhanced disulfide bonds.
为了为提高植物蛋白基肉类替代品的质量提供理论依据，本研究采用停止操作法研究了豌豆蛋白与脂肪酸（硬脂酸、油酸和亚油酸）之间的相互作用及其对高水分挤压（HME）加工过程中蛋白质构象变化的影响。表面疏水性分析和傅里叶变换红外光谱结果表明，脂肪酸诱导豌豆蛋白中疏水性基团的暴露，削弱氢键，影响球蛋白亚基的聚集，并促进α-螺旋和β-折叠结构在 HME 加工过程中向β-转角和无规卷曲的转化。在模具中，不饱和脂肪酸限制了蛋白质链的重折叠和蛋白质之间的共价相互作用。微观形貌分析表明，冷却区油酸和亚油酸的聚集阻碍了各向异性结构的形成，而硬脂酸通过增强二硫键促进纤维结构的形成。
