Choi Hyun Woo, Hahn Jungwoo, Kim Hyun-Seok, Choi Young Jin
Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.
Department of Food and Nutrition, Duksung Women's University, 33 Samyang-ro 144-gil, Dobonggu, Seoul 01369, Republic of Korea.
Food Chem. 2025 Mar 1;467:142184. doi: 10.1016/j.foodchem.2024.142184. Epub 2024 Nov 22.
In this study, the effects of faba bean protein concentrate (FPC) and soy protein isolate (SPI) on the microstructure and texture of high-moisture meat analogs (HMMA) were extensively analyzed using rheological methodologies. Rheological analyses revealed that introducing FPC disrupted the gel structure and hindered the formation of a protein network among the SPIs. The gel stability also indicated that higher FPC content increased the susceptibility to continuous oscillation, potentially resulting in structural collapse. The β-sheets content decreased from 43.55 % to 37.19 % as the FPC content increased. The observed decline in the textural properties of HMMA, accompanied by microstructural alterations and diminished protein alignment, further supported the hypothesis that FPC disrupts protein network formation. Additionally, as the FPC content increased, the content of disulfide bonds decreased, emphasizing the role of FPC as a texture modulator that affects the rubbery texture of SPI.
在本研究中，使用流变学方法广泛分析了蚕豆浓缩蛋白（FPC）和大豆分离蛋白（SPI）对高水分肉模拟物（HMMA）微观结构和质地的影响。流变学分析表明，引入FPC会破坏凝胶结构，并阻碍SPI之间蛋白质网络的形成。凝胶稳定性还表明，较高的FPC含量会增加对连续振荡的敏感性，可能导致结构坍塌。随着FPC含量的增加，β-折叠含量从43.55%降至37.19%。HMMA质地特性的下降，伴随着微观结构的改变和蛋白质排列的减少，进一步支持了FPC破坏蛋白质网络形成的假设。此外，随着FPC含量的增加，二硫键的含量降低，这突出了FPC作为影响SPI橡胶质地的质地调节剂的作用。
