Influence of plant protein compounding on plant-based meat quality
Soybean protein isolate(SPI),pea protein(PP)and chickpea protein(CP)were used as the main base materials,and wheat gluten(WG)was used as the auxiliary material,to study the effects of different plant protein compounds and ratios on the quality properties(sensory score,textural properties,texturization and micro-structure)of plant-based meat.The results showed that the addition of WG could affect the sensory score of plant-based meat.For SPI plant-based meat,when the mass fraction of WG was 40％,the sensory score of plant-based meat was the highest((68.68±0.85)points).For the SPI/WG system,the addition of PP increased the hardness of plant-based meat,while the addition of CP reduced the texturization of plant-based meat.For PP plant-based meat,when the mass fraction of WG was 10％,the sensory score of plant-based meat was the highest((75.80±0.76)points).In the PP/WG system,as the SPI or CP addition increased,the tissue degree of plant-based meat decreased.For CP plant-based meat,when the mass fraction of WG was 30％,the sensory score of plant-based meat was the highest((73.60±0.42)points).For the CP/WG system,the addition of PP or SPI could significantly reduce the hardness of plant-based meat.In the ternary protein compound plant-based meat,the PP/CP/WG(80∶10∶10)blend system had the highest sensory score((77.30±0.57)points),hardness((25.78±0.61)kg),and chewiness((4.66±0.16)kg).Therefore,compounding different plant proteins was an effective method to improve the fiber structure and organization of plant-based meat.Therefore,compounding different plant proteins was an effective method to enhance the fibrous structure and texturization of plant-based meat.
万方数据
维普
