Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI:10.1016/j.lwt.2024.117013

Jian Song , Songgang Xia , Chengxin Ma , Tingting Hao , Shuo Shen , Tingyu Feng , Changhu Xue , Xiaoming Jiang

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引用次数: 0

Abstract

Yeast is a significant source of protein and is already used in food; this study explored different proportions (0:1, 1:9, 2:8, 3:7, 4:6, 5:5) of yeast protein and soybean protein as raw materials to prepare meat analogue (MA). Amino acid analysis showed an increase in the total content of amino acids and the content of essential amino acids. At the same time, as the content of yeast protein increased, the levels of unsavory volatile compounds in MA decreased. In addition, the intensity of the UV–visible absorption peak of MA gradually increased as the yeast protein content increased from 0 to 30%; however, when the yeast protein content was >30%, the intensity of the absorption peak gradually decreased. Meanwhile, the addition of YP increased the exposure of tryptophan residues and surface hydrophobicity in MA but had no significant effect on the surface hydrophobicity of MA. In short, YP has its unique advantages as the raw material protein for MA production.

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通过高水分挤压法制备的酵母和大豆蛋白肉类类似物的结构和风味特性

酵母是蛋白质的重要来源，已被用于食品中；本研究探讨了以不同比例（0:1、1:9、2:8、3:7、4:6、5:5）的酵母蛋白和大豆蛋白为原料制备肉类类似物（MA）。氨基酸分析表明，氨基酸总含量和必需氨基酸含量均有所增加。同时，随着酵母蛋白含量的增加，MA 中难闻挥发性化合物的含量也有所下降。此外，随着酵母蛋白含量从 0% 增加到 30%，MA 的紫外可见吸收峰强度逐渐增加；但当酵母蛋白含量为 30% 时，吸收峰强度逐渐降低。同时，YP的加入增加了MA中色氨酸残基的暴露量和表面疏水性，但对MA的表面疏水性没有明显影响。总之，作为生产 MA 的原料蛋白，YP 具有其独特的优势。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.