College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2024 Dec 1;460(Pt 3):140709. doi: 10.1016/j.foodchem.2024.140709. Epub 2024 Jul 30.
With an increasing emphasis on health and environmental consciousness, there is a growing inclination toward plant protein-based meat substitutes as viable alternatives to animal meat. In the pursuit of creating diverse and functional plant protein-based substitutes, innovative plant proteins have been introduced in conjunction with soy protein isolate (SPI), encompassing pea protein isolate (PPI), rice bran protein (RBP), fava bean protein isolate (FPI), and spirulina protein isolate (SPPI). Notably, SPI-WG extrudates and SPI-PPI extrudates exhibited superior fiber structures (fiber degrees were 1.72 and 1.88, respectively), with coarse fibers in SPI-WG extrudates and fine, dense fibers in SPI-PPI extrudates. The addition of RBP, FPI and SPPI had minimal effect on fiber structure. Fresh SPI-FPI displayed the slowest rate of water loss, losing about 7.11% of their total weight in 5 h. Different plant proteins can be selected for the preparation of plant protein-based meat substitutes according to practical needs.
随着人们对健康和环境意识的日益重视，以植物蛋白为基础的肉类替代品作为动物肉类的可行替代品越来越受到青睐。为了创造更多元化和更具功能性的植物蛋白替代物，人们引入了创新的植物蛋白，包括豌豆蛋白分离物（PPI）、米糠蛋白（RBP）、蚕豆蛋白分离物（FPI）和螺旋藻蛋白分离物（SPPI）。值得注意的是，SPI-WG 挤压物和 SPI-PPI 挤压物具有优越的纤维结构（纤维程度分别为 1.72 和 1.88），其中 SPI-WG 挤压物中有粗纤维，SPI-PPI 挤压物中有细而致密的纤维。RBP、FPI 和 SPPI 的添加对纤维结构的影响很小。新鲜的 SPI-FPI 表现出最慢的水分流失率，在 5 小时内大约损失了其总重量的 7.11%。可以根据实际需要选择不同的植物蛋白来制备植物蛋白基肉类替代品。
