不同水分含量制备大豆组织蛋白性质比较及素食火腿肠品质分析

Comparison of protein properties of soybean tissues prepared with different moisture contents and quality analysis of vegetarian ham sausage

摘要:

为探究水分含量对挤压处理制备组织蛋白结构、理化性质及素食火腿肠品质特性的影响，该文采用大豆蛋白为主要原料，探究了不同水分含量对组织化大豆蛋白的色度、组织化度、质构特性、微观结构、二级结构以及素食火腿肠的感官品质和质构特性的变化。研究发现，随着水分含量的提高，组织化度呈现先升高后下降的趋势并在50%（w/w）含水量时达到最高（1.55），硬度与咀嚼性由40%（w/w）水分含量的3423.12 g和2135.44 g显著降低至50%（w/w）的886.37 g和417.44 g（p<0.05）。扫描电镜显示，在水分含量50%（w/w）下制备的组织蛋白具有更多的纤维结构，同时，水分含量的提高促进了β-转角向-β折叠转变。利用50%（w/w）水分含量制备的组织蛋白制备素食火腿肠感官品质与肉肠较为接近。综合比较，利用水分含量50%（w/w）时制备的大豆组织蛋白制备的素食火腿肠与肉肠具有相似的感官品质。该研究为深入了解组织蛋白形成机理以及相关产品开发提供了理基础。

Abstract:

In order to explore the effect of moisture content on the structure, physical and chemical properties of tissue protein prepared by extrusion and the quality characteristics of vegetarian ham, this paper used soybean protein as the main raw material to explore the changes of color, organization, texture properties, microstructure, secondary structure of organized soybean protein and the sensory quality and texture characteristics of vegetarian ham with different moisture content. The results showed that with the increase of water content, the degree of organization showed a trend of first increasing and then decreasing, and reached the highest (1.55) when the water content was 50% (w/w). Hardness and chewiness decreased significantly from 3423.12 g and 2135.44 g of 40% (w/w) moisture content to 886.37 g and 417.44 g of 50% (w/w) moisture content (p<0.05). Scanning electron microscopy showed that the tissue protein prepared at 50% water content (w/w) had more fiber structure, and the increase of water content promoted the transition from β-turn to -β fold. The sensory quality of vegetarian ham sausage prepared by tissue protein with 50% (w/w) moisture content was similar to that of meat sausage. In general, the organoleptic quality of ham sausage prepared with soybean tissue protein prepared at 50% moisture content (w/w) was similar to that of meat sausage. This study provides a theoretical basis for further understanding of the formation mechanism of tissue proteins and the development of related products.