添加剂对高水分挤压组织化复合蛋白理化性质的影响
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摘要
为了改善高水分挤压组织化复合蛋白肉感不强,肉质纹理结构差的问题,该文以小麦蛋白为主要基料,采用双螺杆高水分挤压技术,研究了添加剂对高水分挤压组织化复合蛋白产品特性的改善效果,并探讨了高水分挤压组织化复合蛋白与市场上熟肉制品质构特性的差异。结果表明,不同种类添加剂对高水分挤压组织化复合蛋白产品特性的影响呈现差异性,其中,大豆磷脂、卡拉胶加入不利于高水分挤压组织化复合蛋白成型及网络状纤维结构的形成;氯化钠添加0.5%时,可改善其纤维结构,加大添加量,色泽差异较小,组织化度,硬度及咀嚼度呈下降趋势,不利于复合组织化蛋白网络状纤维结构的形成;碳酸氢钠添加0.2%～0.4%时,可改善其品质特性;L-半胱氨酸添加0.03%～0.09%时,其组织化度、硬度、咀嚼度均呈增加趋势,碳酸氢钠、L-半胱氨酸的添加均有利于复合组织化蛋白网络状纤维结构的形成。由各指标相关性评价可知,感官评分、L*值、组织化度、咀嚼度可作为其代表性评价指标。高水分复合蛋白的微观结构可直观地剖析添加剂对其组织化结构的影响效果。其中,大豆磷脂、卡拉胶加入时均未形成较多的网络状纤维结构。并与市场上熟肉制品的质构存在较大的差异性,其中硬度、弹性、聚结性、咀嚼度明显增加。适量添加氯化钠、碳酸氢钠、L-半胱氨酸,并结合市场上熟肉制品的质构特性,以感官评分、L*值、组织化度、咀嚼度为评价指标,将为创制肉感较强、具有肉质纹理的仿肉制品提供基础理论依据。
High moisture textured protein is a kind of meat analog made by high moisture extrusion technology, which has a multi-layered and fibrous structure, and is regarded as a new product to utilize wheat protein. There were a lot of factors could effect on properties of high moisture textured protein, which included the process operation parameter, protein composition, types of plant proteins, and additives. In order to solve the problems of weak meat taste and poor meat textured structure of the high moisture extrusion textured composite protein, this paper took wheat gluten as the main raw material, and the effects of additives(soybean phospholipid, carrageenan, sodium chloride, sodium bicarbonate, and L-cysteine) on the textured properties of compound protein by using high-moisture double-screw extrusion technology was studied, and the differences of the texture characteristics between high moisture extrusion textured composite protein and the commercial cooked meat were also discussed. Results showed that different types and the addition quantity of additives had different effects on properties of high moisture extrusion textured composite protein, where adding soybean phospholipid or carrageenan both was not conducive to form the network fiber structure. Adding 0.5% sodium chloride, a*, b*, the texturing degree, and the sensory score all increased, which improved the fiber structure of the textured compound protein. Increasing its addition level, the color changed without any difference, and the texturizing degree, the hardness and the chewiness were all decreased. Adding 0.2%-0.4% sodium bicarbonate, L*, the texturing degree and the sensory score all increased, while the hardness and the chewiness all decreased. Increasing its addition level, L*, b*, the texturing degree, the hardness, the chewiness and the sensory score all decreased. Adding L-cysteine, L* and b* decreased, a*, the hardness and the chewiness increased. When adding 0.03%-0.09% L-cysteine, the texturizing degree, the hardness and the chewiness all increased, and the sensory score changed without any difference. Evaluated the correlation of each index, which showed that the sensory score had positive correlation with the texturing degree and the adhesiveness(P<0.05). L* had very significantly passive correlation with b*, △E, the hardness, the springiness, the calescence and the chewiness(P<0.01). a* had significant positive correlation with the hardness, the calescence and the chewiness(P<0.05). b* had significant positive correlation with △E, and both had significantly passive correlation with the hardness, the springiness, and the chewiness. The hardness had significant positive correlation with the calescence and the chewiness. So L*, the texturing degree and the chewiness could be used as the representative evaluation indices.The effects of additives on the textured properties of compound protein could be directly analyzed by the microstructure. The microstructure showed that adding soybean phospholipid or carrageenan did not appear better network fiber structure. 0.5% sodium chloride or 0.20%-0.40% sodium bicarbonate could formed more network of fibrous structure. Adding L-cysteine, the structure was closely arranged. The textured properties had great differences between the high moisture extrusion textured composite protein and the commercial cooked meat. Among the textured properties, the hardness, the springiness, the coalescence, and the chewiness all increased obviously. In a word, adding proper amount of sodium chloride, sodium bicarbonate and L-cysteine, with the textured properties of the commercial cooked meat, and taking sensory score, L* value, histology degree and chewing degree as evaluation indices to produce the high moisture extrusion textured composite protein, which would provide the basic theoretical basis to create imitation meat products with a strong sense of meat and meat texture.
High moisture textured protein is a kind of meat analog made by high moisture extrusion technology, which has a multi-layered and fibrous structure, and is regarded as a new product to utilize wheat protein. There were a lot of factors could effect on properties of high moisture textured protein, which included the process operation parameter, protein composition, types of plant proteins, and additives. In order to solve the problems of weak meat taste and poor meat textured structure of the high moisture extrusion textured composite protein, this paper took wheat gluten as the main raw material, and the effects of additives(soybean phospholipid, carrageenan, sodium chloride, sodium bicarbonate, and L-cysteine) on the textured properties of compound protein by using high-moisture double-screw extrusion technology was studied, and the differences of the texture characteristics between high moisture extrusion textured composite protein and the commercial cooked meat were also discussed. Results showed that different types and the addition quantity of additives had different effects on properties of high moisture extrusion textured composite protein, where adding soybean phospholipid or carrageenan both was not conducive to form the network fiber structure. Adding 0.5% sodium chloride, a*, b*, the texturing degree, and the sensory score all increased, which improved the fiber structure of the textured compound protein. Increasing its addition level, the color changed without any difference, and the texturizing degree, the hardness and the chewiness were all decreased. Adding 0.2%-0.4% sodium bicarbonate, L*, the texturing degree and the sensory score all increased, while the hardness and the chewiness all decreased. Increasing its addition level, L*, b*, the texturing degree, the hardness, the chewiness and the sensory score all decreased. Adding L-cysteine, L* and b* decreased, a*, the hardness and the chewiness increased. When adding 0.03%-0.09% L-cysteine, the texturizing degree, the hardness and the chewiness all increased, and the sensory score changed without any difference. Evaluated the correlation of each index, which showed that the sensory score had positive correlation with the texturing degree and the adhesiveness(P<0.05). L* had very significantly passive correlation with b*, △E, the hardness, the springiness, the calescence and the chewiness(P<0.01). a* had significant positive correlation with the hardness, the calescence and the chewiness(P<0.05). b* had significant positive correlation with △E, and both had significantly passive correlation with the hardness, the springiness, and the chewiness. The hardness had significant positive correlation with the calescence and the chewiness. So L*, the texturing degree and the chewiness could be used as the representative evaluation indices.The effects of additives on the textured properties of compound protein could be directly analyzed by the microstructure. The microstructure showed that adding soybean phospholipid or carrageenan did not appear better network fiber structure. 0.5% sodium chloride or 0.20%-0.40% sodium bicarbonate could formed more network of fibrous structure. Adding L-cysteine, the structure was closely arranged. The textured properties had great differences between the high moisture extrusion textured composite protein and the commercial cooked meat. Among the textured properties, the hardness, the springiness, the coalescence, and the chewiness all increased obviously. In a word, adding proper amount of sodium chloride, sodium bicarbonate and L-cysteine, with the textured properties of the commercial cooked meat, and taking sensory score, L* value, histology degree and chewing degree as evaluation indices to produce the high moisture extrusion textured composite protein, which would provide the basic theoretical basis to create imitation meat products with a strong sense of meat and meat texture.
引文
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[4]Akdogan H.High moisture food extrusion[J].International Journal of Food Science and Technology,1999,34(3):195-207.
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[7]丘丰,周益众,舒永兴,等.几种植物蛋白粉及不同配比后的蛋白质功效比分析[J].实用预防医学,2004,11(3):593-594.Qiu Feng,Zhou Yizhong,Shu Yongxing,et al.Study on the PER of several plant protein powders and their different proportion[J].Practical Preventive Medicine,2004,11(3):593-594.(in Chinese with English abstract)
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[9]Liu K S,Hsieh F H.Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J].Journal of Agricultural and Food Chemistry,2008,56(8):2681-2687.
[10]Liu K S,Hsieh F H.Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels[J].Journal of American Oil Chemists'Society,2007,84(8):741-748.
[11]Li M,Lee T C.Relationship of the extrusion temperature and the solubility and disulfide bond distribution of wheat proteins[J].Journal of Agricultural and Food Chemistry,1997,45(7):2711-2717.
[12]魏益民,张汆,张波,等.花生蛋白高水分挤压组织化过程中的化学键变化[J].中国农业科学,2007,40(11):2575-2581.Wei Yimin,Zhang Cuan,Zhang Bo,et al.Changes of chemical bonds in peanut protein high moisture extrusion texturization[J].Scientia Agricultura Sinica,2007,40(11):2575-2581.(in Chinese with English abstract)
[13]郑一哲,杜进堂,李艳梅.生命体系中的氢键[J].大学化学,2007,22(2):27-33.Zhen Yizhe,Du Jintang,Li Yanmei.Hydrogen bonds in living systems[J].University Chemistry,2007,22(2):27-33.(in Chinese with English abstract)
[14]徐添,赵妍嫣,袁蓓蕾,等.双螺杆挤压处理对小麦蛋白组织化程度的影响[J].食品工业科技,2013,34(15):87-90,96.Xu Tian,Zhao Yanyan,Yuan Beilei,et al.Effect of extrusion processing on wheat protein organization characteristics[J].Science and Technology of Food Industry,2013,34(15):87-90,96.(in Chinese with English abstract)
[15]贾旭.碱性条件对组织化蛋白品质的影响[J].肉类工业,2016,37(8):24-26,30.Jia Xu.Effect of alkaline condition on quality of textured protein[J].Meat Industry,2016,37(8):24-26,30.(in Chinese with English abstract)
[16]Kitabatake N,Megard D,Cheftel J C.Continuous gel formation by HTST extrusion-cooking:Soy proteins[J].Journal of Food Science,1985,50(5):1260-1265.
[17]张汆,魏益民,张波,等.蛋白质含量对花生粕组织化产品质量的影响[J].中国农业科学,2007,48(8):1753-1759.Zhang Cuan,Wei Yimin,Zhang Bo,et al.Effect of protein contents on the quality properties of texturized peanut protein products[J].Scientia Agricultura Sinica,2007,48(8):1753-1759.(in Chinese with English abstract)
[18]李诚.小麦蛋白双螺杆挤压组织化工艺及机理研究[D].合肥:合肥工业大学,2015.Li Cheng.Texturization Processing of Wheat Gluten Using a Twin Screw Extruder and Mechanism Involved[D].Hefei:Hefei University of Technology,2015.(in Chinese with English abstract)
[19]马宁.小麦组织化蛋白品质改良及应用研究[D].无锡:江南大学,2013.Ma Ning.Study on the Modification and Application of Textured Wheat Gluten[D].Wuxi:Jiangnan University,2013.(in Chinese with English abstract)
[20]Koh B K,Karwe M V,Schaich K M.Effects of cysteine on free radical production and protein modification in extruded wheat flour[J].Cereal Chemistry,1996,73(1):115-122.
[21]刘明,蒋华彬,谭斌,等.淀粉对高水分挤压组织化小麦蛋白产品特性的影响[J].粮油食品科技,2018,26(1):7-12.Liu Ming,Jiang Huabin,Tan Bin,et al.Effect of starches on the properties of textured wheat protein with high moisture[J].Science and Technology of Cereals,Oils and Foods,2018,26(1):7-12.(in Chinese with English abstract)
[22]蒋华彬.小麦蛋白高水分挤压组织化特性研究[D].哈尔滨:东北农业大学,2017.Jiang Huabin.The Properties of High Moisture Textured Wheat Protein[D].Harbin:Northeast Agricultural University,2017.(in Chinese with English abstract)
[23]Shiau S,Yeh A.On-line measurement of rheological properties of wheat flour extrudates with added oxidoreductants,acid,and alkali[J].Journal of Food Engineering,2004,62(2):193-202.
[24]耿永然,李文军,王奕云,等.复合蛋白原料组成对挤压组织化产品特性的影响[J].天津科技大学学报,2016,31(1):17-21.Geng Yongran,Li Wenjun,Wang Yiyun,et al.Effect of compound protein compositions on extrusion texturization[J].Journal of Tianjin University of Science&Technology,2016,31(1):17-21.(in Chinese with English abstract)
[25]蒋华彬,刘明,刘艳香,等.不同来源蛋白对谷朊粉挤压组织化产品特性的影响[J].粮油食品科技,2017,25(3):17-22.Jiang Huabin,Liu Ming,Liu Yanxiang,et al.Effects of various proteins on the properties of extruded texture of wheat gluten[J].Science and Technology of Cereals,Oils and Foods,2017,25(3):7-22.(in Chinese with English abstract)
[26]贾旭.小麦谷朊粉在大豆蛋白挤压组织化中的应用研究[D].郑州:河南工业大学,2010.Jia Xu.The Studies on the Application of Wheat Gluten to Textured Soy Protein[D].Zhengzhou:Henan University of Technology,2010.(in Chinese with English abstract)
[27]康立宁,田志刚,刘香英,等.大豆组织化蛋白产品品质的因子分析和综合评价研究[J].吉林农业科学,2012,37(2):45-48.Kang Lining,Tian Zhigang,Liu Xiangying,et al.Comprehensive evaluation of textured soybean protein quality based factor analysis[J].Journal of Jilin Agricultural Sciences,2012,37(2):45-48.(in Chinese with English abstract)
[28]Li T,Guo X N,Zhu K X,et al.Effects of alkali on protein polymerization and textural characteristics of textured wheat protein[J].Food Chemistry,2018,239:579-587
[29]Li M,Lee T C.Effect of cysteine on the functional properties and microstructures of wheat flour extrudates[J].Journal of Agricultural and Food Chemistry,1996,44(7):1871-1880.
[2]赵学敬.谷朊粉开发与产量控制[J].粮食科技与经济,2013,38(5):50-51.Zhao Xuejing.Development and yield control of gluten[J].Grain Science and Technology and Economy,2013,38(5):50-51.(in Chinese with English abstract)
[3]张金闯,魏益民,张波,等.组织化大豆蛋白生产工艺研究与应用进展[J].中国粮油学报,2015,30(10):135-139.Zhang Jinchuang,Wei Yimin,Zhang Bo,et al.The research on production technology and application process of textured soybean protein[J].Journal of the Chinese Cereals and Oils Association,2015,30(10):135-139.(in Chinese with English abstract)
[4]Akdogan H.High moisture food extrusion[J].International Journal of Food Science and Technology,1999,34(3):195-207.
[5]孙照勇,陈锋亮,张波,等.植物蛋白高水分挤压组织化技术研究进展[J].农业工程学报,2009,25(3):308-312.Sun Zhaoyong,Chen Fengliang,Zhang Bo,et al.The current situation and development of vegetable protein's high moisture extrusion technology organization[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2009,25(3):308-312.(in Chinese with English abstract)
[6]莫重文.质构化蛋白及仿肉食品研制[J].郑州工程学院学报,2001,29(3):9-13.Mo Zhongwen.Preparation on textured protein and imitation meat products[J].Journal of Zhengzhou Grain College,2001,29(3):9-13.(in Chinese with English abstract)
[7]丘丰,周益众,舒永兴,等.几种植物蛋白粉及不同配比后的蛋白质功效比分析[J].实用预防医学,2004,11(3):593-594.Qiu Feng,Zhou Yizhong,Shu Yongxing,et al.Study on the PER of several plant protein powders and their different proportion[J].Practical Preventive Medicine,2004,11(3):593-594.(in Chinese with English abstract)
[8]孙照勇,魏益民,张波,等.大豆花生复合挤压组织化蛋白质构特性的研究[J].农产品加工(学刊),2009(3):13-16.Sun Zhaoyong,Wei Yimin,Zhang Bo,et al.Study on texture properties of soybean and peanut blend extrusion products[J].Academic Periodical of Farm Products Processing,2009(3):13-16.(in Chinese with English abstract)
[9]Liu K S,Hsieh F H.Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J].Journal of Agricultural and Food Chemistry,2008,56(8):2681-2687.
[10]Liu K S,Hsieh F H.Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels[J].Journal of American Oil Chemists'Society,2007,84(8):741-748.
[11]Li M,Lee T C.Relationship of the extrusion temperature and the solubility and disulfide bond distribution of wheat proteins[J].Journal of Agricultural and Food Chemistry,1997,45(7):2711-2717.
[12]魏益民,张汆,张波,等.花生蛋白高水分挤压组织化过程中的化学键变化[J].中国农业科学,2007,40(11):2575-2581.Wei Yimin,Zhang Cuan,Zhang Bo,et al.Changes of chemical bonds in peanut protein high moisture extrusion texturization[J].Scientia Agricultura Sinica,2007,40(11):2575-2581.(in Chinese with English abstract)
[13]郑一哲,杜进堂,李艳梅.生命体系中的氢键[J].大学化学,2007,22(2):27-33.Zhen Yizhe,Du Jintang,Li Yanmei.Hydrogen bonds in living systems[J].University Chemistry,2007,22(2):27-33.(in Chinese with English abstract)
[14]徐添,赵妍嫣,袁蓓蕾,等.双螺杆挤压处理对小麦蛋白组织化程度的影响[J].食品工业科技,2013,34(15):87-90,96.Xu Tian,Zhao Yanyan,Yuan Beilei,et al.Effect of extrusion processing on wheat protein organization characteristics[J].Science and Technology of Food Industry,2013,34(15):87-90,96.(in Chinese with English abstract)
[15]贾旭.碱性条件对组织化蛋白品质的影响[J].肉类工业,2016,37(8):24-26,30.Jia Xu.Effect of alkaline condition on quality of textured protein[J].Meat Industry,2016,37(8):24-26,30.(in Chinese with English abstract)
[16]Kitabatake N,Megard D,Cheftel J C.Continuous gel formation by HTST extrusion-cooking:Soy proteins[J].Journal of Food Science,1985,50(5):1260-1265.
[17]张汆,魏益民,张波,等.蛋白质含量对花生粕组织化产品质量的影响[J].中国农业科学,2007,48(8):1753-1759.Zhang Cuan,Wei Yimin,Zhang Bo,et al.Effect of protein contents on the quality properties of texturized peanut protein products[J].Scientia Agricultura Sinica,2007,48(8):1753-1759.(in Chinese with English abstract)
[18]李诚.小麦蛋白双螺杆挤压组织化工艺及机理研究[D].合肥:合肥工业大学,2015.Li Cheng.Texturization Processing of Wheat Gluten Using a Twin Screw Extruder and Mechanism Involved[D].Hefei:Hefei University of Technology,2015.(in Chinese with English abstract)
[19]马宁.小麦组织化蛋白品质改良及应用研究[D].无锡:江南大学,2013.Ma Ning.Study on the Modification and Application of Textured Wheat Gluten[D].Wuxi:Jiangnan University,2013.(in Chinese with English abstract)
[20]Koh B K,Karwe M V,Schaich K M.Effects of cysteine on free radical production and protein modification in extruded wheat flour[J].Cereal Chemistry,1996,73(1):115-122.
[21]刘明,蒋华彬,谭斌,等.淀粉对高水分挤压组织化小麦蛋白产品特性的影响[J].粮油食品科技,2018,26(1):7-12.Liu Ming,Jiang Huabin,Tan Bin,et al.Effect of starches on the properties of textured wheat protein with high moisture[J].Science and Technology of Cereals,Oils and Foods,2018,26(1):7-12.(in Chinese with English abstract)
[22]蒋华彬.小麦蛋白高水分挤压组织化特性研究[D].哈尔滨:东北农业大学,2017.Jiang Huabin.The Properties of High Moisture Textured Wheat Protein[D].Harbin:Northeast Agricultural University,2017.(in Chinese with English abstract)
[23]Shiau S,Yeh A.On-line measurement of rheological properties of wheat flour extrudates with added oxidoreductants,acid,and alkali[J].Journal of Food Engineering,2004,62(2):193-202.
[24]耿永然,李文军,王奕云,等.复合蛋白原料组成对挤压组织化产品特性的影响[J].天津科技大学学报,2016,31(1):17-21.Geng Yongran,Li Wenjun,Wang Yiyun,et al.Effect of compound protein compositions on extrusion texturization[J].Journal of Tianjin University of Science&Technology,2016,31(1):17-21.(in Chinese with English abstract)
[25]蒋华彬,刘明,刘艳香,等.不同来源蛋白对谷朊粉挤压组织化产品特性的影响[J].粮油食品科技,2017,25(3):17-22.Jiang Huabin,Liu Ming,Liu Yanxiang,et al.Effects of various proteins on the properties of extruded texture of wheat gluten[J].Science and Technology of Cereals,Oils and Foods,2017,25(3):7-22.(in Chinese with English abstract)
[26]贾旭.小麦谷朊粉在大豆蛋白挤压组织化中的应用研究[D].郑州:河南工业大学,2010.Jia Xu.The Studies on the Application of Wheat Gluten to Textured Soy Protein[D].Zhengzhou:Henan University of Technology,2010.(in Chinese with English abstract)
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