推进植物肉类类似物的发展:脉冲蛋白强化结构与纤维蘑菇、菠萝籽粉和羧甲基纤维素的复合混合物。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Poshadri Achinna, Penchalaraju Malleboina, Anuprita Ashokrao Joshi, T V N Padmavathi, Gugulothu Swaroopa, Indra Teja Nikkam, Anshul Singh
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引用次数: 0

摘要

本研究利用豇豆、黄豌豆、绿禾谷和马禾谷中的印度豆类蛋白来制作植物性肉丸类似物。对肉丸类似物 T1、T2 和 T3 以及羊肉丸的营养成分、分子功能基团、颜色和质地进行了深入分析。与对照组(19%)、T2(45%)和 T3(36%)相比,T1 的蛋白质含量(51%)最高,但与对照组(2.86%)、T2(3.33%)和 T3(3.49%)相比,T1 的纤维含量(1.26%)较低。纤维原料越多,肉类类似物的硬度就越低。与 T2、T3 和对照组相比,T1 具有一致的可碎性、硬度、内聚性和粘合性,在回弹性、胶质感、回弹性和咀嚼性方面更胜一筹。感官评估结果表明,T1 在色泽、质地、多汁性和总体可接受性方面与对照样本更为一致,两者之间没有显著差异(p > .05)。与其他两个样品相比,T1 的 L* 值和 b* 值与对照组更为一致。马铃薯淀粉、盐、混合香料、芫荽叶、甜菜根浆、千层塔籽粉、玫瑰水、羧甲基纤维素和水合蘑菇对感官和质构属性有积极影响。傅立叶变换红外光谱(FTIR)显示,蛋白质组分不受加工条件的影响。傅立叶变换红外光谱结果证实了二级结构成分的存在,如 α-螺旋、β-片和 β-匝。通过傅立叶变换红外光谱可以清楚地识别淀粉纤维材料和蛋白质组分之间的相互作用。与 T2 和 T3 相比,T1 肉模拟物在色泽、感官和质构特性方面更胜一筹,更接近羊肉丸。这些结果将开辟该领域的新天地,为植物肉类类似物的大规模生产和销售铺平道路,从而减少羊肉消费带来的健康和可持续发展问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose.

In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two (p > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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