摘要
豌豆分离蛋白(PPI)的凝胶性、乳化性等功能特性缺陷制约了其在植物肉生产中的应用,以单一豌豆分离蛋白为原料的高水分挤出物的纤维化结构形成效果不理想.本研究将茶多酚(TP)与豌豆分离蛋白混合,探究不同质量分数的茶多酚(0％、1％、2％、4％、6％)对豌豆分离蛋白功能性质及高水分挤压物结构性质的影响.结果表明,茶多酚的添加显著了改善PPI原料的凝胶性、持水持油性、起泡性与乳化性(P＜0.05).在高水分挤压过程中,随着茶多酚质量分数的增加,挤出物颜色明显偏向暗红、质构更加紧实致密,组织化度由1.01逐渐上升至1.09;持水性和持油性分别提升了40.29％和65.43％;热稳定性提高,热转变温度由115.16 ℃逐步提升至147.02℃,热转变焓值提升至5.09 J/g,形成更高强度的凝胶网络结构.结构分析表明,茶多酚的添加增加了挤出物的β-转角含量,并且其主要通过疏水相互作用和氢键与蛋白质结合,最终形成更致密、更具各向异性取向的挤出物结构.
Abstract
Defective functional properties of pea protein isolate(PPI),such as gelation and emulsification,restrict the application of PPI in plant meat production,and the formation of fibrillated structures of high-moisture extrudates made from pea protein isolate is not satisfactory.In this study,tea polyphenols(TP)were blended with pea protein isolate to explore the effects of different levels of tea polyphenols(0％,1％,2％,4％and 6％)on the properties of pea protein isolate and the structure and texture of high-moisture extrudates.The results indicated that the addition of tea polyphenols significantly improved the gelation,water and oil holding,foaming and emulsification properties of PPI raw materials(P＜0.05).During the process of high-moisture extrusion,with the increase of tea polyphenol content,the color of the extrudate was significantly darker red and the texture was tighter and den-ser,and the fiber formation degree gradually increased from 1.01 to 1.09;the water-holding and oil-holding properties increased by 40.29％and 65.43％,respectively;the thermal stability improved,the thermal transition temperature gradually increased from 115.16 ℃ to 147.02 ℃,and the enthalpy of thermal transition increased to 5.09 J/g,forming a higher strength gel network structure.The structural analysis revealed that the addition of tea polyphenols increased the β-turn content of the extrudate,and it was mainly bound to the protein through hydro-phobic interactions and hydrogen bonds,eventually forming a denser and more anisotropically oriented extrudate structure.
基金项目
中国科协青年人才托举工程项目(YESS20220583)
NETL
NSTL
万方数据