Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
Food Chem. 2025 Jan 15;463(Pt 2):141282. doi: 10.1016/j.foodchem.2024.141282. Epub 2024 Sep 13.
This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03-1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02-1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12-58.9 % ± 0.98), foam stability (63.15 % ± 0.21-71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68-66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91-18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54-93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006-2.884 ± 0.009, surface openings: 8.76 % ± 1.2533.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87-161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42-1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98-60.30 % ± 1.87) and particle size (d:2.30 μm ± 0.32-15.02 μm ± 1.35; d:6.30 μm ± 1.02-59.01 μm ± 2.35; d:15.11 μm ± 2.34-137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs.
本研究旨在表征豌豆复合材料的功能，并探讨基于豌豆复合材料的热调节肉类模拟物（MA）生产的可行性。豌豆复合材料（浓缩物、面粉）被用作 MA 制备中植物蛋白的主要来源。研究了豌豆复合材料以及制备的 MA 的工艺功能、感官、微观结构、化学和热特性。结果表明，蛋白质含量和颗粒大小显著（p<0.05）影响水保持能力（0.94g/g±0.03-1.17g/g±0.08）、油保持能力（1.08g/g±0.02-1.32g/g±0.04）、起泡能力（49.20%±0.12-58.9%±0.98）、泡沫稳定性（63.15%±0.21-71.82%±0.68）、乳化稳定性（61.73%±1.68-66.02%±1.25）、最低凝胶浓度（在 pH7 时：8.02%±0.91-18.02%±0.21）和溶解度（在 pH7 时：70.51%±2.54-93.71%±1.86）；随后影响热调节 MA 的形成。颜色、粘性、可模性、微观结构（表面图、分形维数：2.771±0.006-2.884±0.009，表面开口：8.76%±1.2533.24%±1.28）、热（变性温度：103.41°C±3.87-161.20°C±1.35，焓：1085.10J/g±115.42-1322.71J/g±185.65）和 MA 的化学特性与蛋白质含量（25.30%±0.98-60.30%±1.87）和颗粒大小（d：2.30μm±0.32-15.02μm±1.35；d：6.30μm±1.02-59.01μm±2.35；d：15.11μm±2.34-137.01μm±15.21）有关。与豌豆浓缩物相比，用豌豆粉制成的 MA 具有更好的可模性和可接受性。本研究表明，豌豆粉是生产热调节肉类模拟物的一种可行选择。
