Zhang Xun, Wu Min, He Tao, Sun Dongyu, Xu Huihuang, Zhang Tianqi, Wei Wenguang
College of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Foods. 2025 Mar 25;14(7):1134. doi: 10.3390/foods14071134.
Mixed extrusion of animal and plant proteins has great potential in meat substitution studies. In this study, we analyzed the mechanism of change in the reorganization of animal and plant proteins during extrusion by exploring the changes in physicochemical properties with different percentages of silkworm chrysalis protein (SCP) additions (3%, 6%, 9%, 12%, 15%) mixed with pea protein isolate (PPI). The results showed that the moderate addition of SCP (12%) reduced the stiffness and denseness of the protein structure of the extrudates, and increased the total amino acid content of the extrudates, up to 74.83. Meanwhile, the addition of SCP changed the rearrangement of the proteins to form new chemical cross-linking bonds with higher bonding energies. Enthalpy of the sample up to 252.6 J/g, enhancing the denaturation energy requirement of the sample. Notably, the addition of SCP weakened the textural properties of the product, resulting in a minimum fibrous degree of 0.88, and improved the overall color of the sample, resulting in an L* value of up to 114.61. Such a change makes the product more suitable for further processing. Scanning electron microscopy (SEM) revealed that the addition of SCP changed the microstructure of the product, resulting in a looser, more porous sample overall. These results systematically elucidate the microscopic mechanisms of SCP and PPI restructuring during high-moisture extrusion.
动植物蛋白的混合挤压在肉类替代研究中具有巨大潜力。在本研究中，我们通过探究不同添加比例（3%、6%、9%、12%、15%）的蚕蛹蛋白（SCP）与豌豆分离蛋白（PPI）混合后挤压过程中理化性质的变化，分析了动植物蛋白在挤压过程中重组变化的机制。结果表明，适量添加SCP（12%）可降低挤出物蛋白质结构的硬度和密度，并提高挤出物的总氨基酸含量，最高可达74.83。同时，SCP的添加改变了蛋白质的重排，形成了具有更高结合能的新化学交联键。样品的焓高达252.6 J/g，提高了样品的变性能量需求。值得注意的是，SCP的添加削弱了产品的质地特性，使纤维度最低达到0.88，并改善了样品的整体颜色，L*值高达114.61。这种变化使产品更适合进一步加工。扫描电子显微镜（SEM）显示，SCP的添加改变了产品的微观结构，使样品总体上更疏松、多孔。这些结果系统地阐明了高水分挤压过程中SCP和PPI重组的微观机制。
