为提升高水分拉丝蛋白的营养价值，研究以世界卫生组织（WHO）推荐的人体氨基酸模式为参比，通过求差平方和的数学计算方式构建了一种必需氨基酸评价模型来优化复合植物蛋白原料的配比，并研究了常用食品添加剂对复合植物蛋白制备的高水分拉丝蛋白物理特性的影响。实验结果表明，经必需氨基酸评价模型优化的高水分拉丝蛋白配方中各原料的质量分数为大豆蛋白50%、小麦蛋白25%、豌豆蛋白10%、花生蛋白10%、大米蛋白5%，制备的高水分拉丝蛋白质构特性为：硬度8.18 kg，弹性2.06 g•s，咀嚼性8.87 kg•s。优化配方下制备的高水分拉丝蛋白必需氨基酸比例较市售的植物性肉类替代品更接近人体氨基酸模式，具有更高的营养价值，并且与鸡肉和猪肉的质构特性相近。该研究对提升高水分拉丝蛋白的营养价值和改善复合植物蛋白制备高水分拉丝蛋白的物理特性提供了新思路，有助于开发营养美味的植物性肉类替代品。

In order to improve the nutritional value of high-moisture extruded protein, the human amino acids pattern recommended by the World Health Organization (WHO) was used as a reference. An essential amino acid evaluation model was created through mathematical calculation of the sum of squared deviations to optimize the ratio of the composite plant protein materials. In addition, the effects of commonly used food additives on the physical properties of high-moisture extruded proteins prepared from composite plant proteins were also studied. The experimental results showed that the mass fractions of each raw material in the high-moisture extruded protein formula optimized by the essential amino acids evaluation model were soybean protein (50%), wheat protein (25%), pea protein (10%), peanut protein (10%), and rice protein (5%). The texture characteristics of the high-moisture extruded protein samples were: hardness 8.18 kg, elasticity 2.06 g•s, and chewiness 8.87 kg•s. The proportion of essential amino acids in the high-moisture extruded proteins prepared under optimized formula was closer to the human amino acids pattern, had higher nutritional value and possessed similar textural characteristics to those of chicken and pork, compared with commercially available plant-based meat substitutes. This study provides new ideas for improving the nutritional value and physical properties of high-moisture extruded proteins prepared from the composite plant proteins, which can help develop nutritious and tasty plant-based meat substitutes.

四川大学-宜宾市校市战略合作专项资金项目（2020CDYB-1）