Jiang Lianzhou, Zhang Hongyang, Zhang Jiayu, Liu Sibo, Tian Yachao, Cheng Tianfu, Guo Zengwang, Wang Zhongjiang
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem X. 2024 Nov 4;24:101962. doi: 10.1016/j.fochx.2024.101962. eCollection 2024 Dec 30.
The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly improves the springiness and brightness of PBMAs. When the ratio of SPI to WG is 9: 3, PBMAs has the best fiber structure, storage modulus and apparent viscosity. Fourier transform infrared spectroscopy (FT-IR) results showed that the transition from α-helix to β-fold was an important reason for PBMAs fibers reinforcement. The intermolecular interaction of protein shows that the enhancement of fiber structure of PBMAs is related to the increase of disulfide bonds. In this study, low cost and high simulation degree PBMAs are provided as a reference for developing PBMAs.
研究了大豆分离蛋白（SPI）与小麦面筋（WG）比例变化（11:1、10:2、9:3、8:4、7:5、6:6和5:7）对植物基肉模拟物（PBMA）产品特性的影响。结果表明，添加WG显著降低了PBMA的硬度和咀嚼性，但显著提高了PBMA的弹性和亮度。当SPI与WG的比例为9:3时，PBMA具有最佳的纤维结构、储能模量和表观粘度。傅里叶变换红外光谱（FT-IR）结果表明，从α-螺旋到β-折叠的转变是PBMA纤维增强的重要原因。蛋白质分子间相互作用表明，PBMA纤维结构的增强与二硫键的增加有关。本研究为开发PBMA提供了低成本、高模拟度的PBMA作为参考。
