Multi-Protein Meat Analogues Prepared by High Moisture Extrusion: The Effect of Protein Interaction on Their Structure and Quality

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-27 DOI:10.1111/1750-3841.70583

Zhouliang Sun, Wanhui Zhang, Mengyuan Sun, Dan Li, Chengfu Chang, Yang Gao, Qiuping Yang, Yang Li, Huanyu Zheng

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Abstract

Hemp protein (HP), a plant-based protein with high nutritional value, shows promising potential for application in the production of meat analogues (MA). However, the formation mechanism of MA fiber structure produced by different proportions of HP and soy protein isolate (SPI) and its impact on the quality of MA remains unclear. In this study, MA with different HP/SPI ratios was prepared by high moisture extrusion (HME), and its texture and structure were evaluated. The results revealed that an appropriate amount of HP improve the textural properties of MA, promote the formation of fiber structure, and significantly improve its oil holding capacity (OHC). Compared with no addition of HP, the degree of texturization of MA with 40% HP was increased by 21.1%, and the OHC with 60% HP was increased by 79.9%. Furthermore, the addition of 40% HP promoted the formation of hydrogen bonds and disulfide bonds in the proteins in the cooling and extrusion zones, thereby forming MA with better fiber structure. The secondary structure also showed that the addition of HP formed more ordered structures (α-helix and β-sheet) of protein in the cooling and extrusion zone, which played an important role in maintaining the fiber structure of MA.

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高水分挤压法制备多蛋白肉类类似物：蛋白质相互作用对其结构和品质的影响

大麻蛋白（HP）是一种具有高营养价值的植物蛋白，在肉类类似物（MA）的生产中具有广阔的应用前景。然而，不同比例HP和大豆分离蛋白（SPI）所产生的MA纤维结构的形成机制及其对MA质量的影响尚不清楚。本研究采用高湿挤压法制备了不同HP/SPI比的MA，并对其织构进行了评价。结果表明，适量的HP改善了MA的织构性能，促进了纤维结构的形成，并显著提高了其持油能力（OHC）。与不添加HP相比，添加40% HP的MA的织构度提高了21.1%，添加60% HP的MA的热含量提高了79.9%。此外，40% HP的加入促进了冷却区和挤压区蛋白质中氢键和二硫键的形成，从而形成具有更好纤维结构的MA。二级结构还表明，HP的加入在冷却和挤压区形成了更有序的蛋白质结构（α-螺旋和β-片），这对维持MA的纤维结构起着重要作用。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.