螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响
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摘要
本研究以大豆分离蛋白及谷朊粉为主要原料,以天然呈味粉末油脂为香气调味料,利用高湿挤压技术制备持香型仿肉制品。通过固相微萃取-气相色谱-质谱联用、扫描电子显微镜、核磁共振及傅里叶变换红外光谱分析,确定螺杆转速对持香型仿肉制品挥发性风味物质保留率、微观结构、水分分布、蛋白结构的影响。结果表明挥发性风味物质保留率总体随螺杆转速的增加有先增多后减少的变化趋势,在300 r/min时最大,且仿肉制品较紧密的微观结构、较小的水分子运动自由度及蛋白质二级结构的展开均有利于风味物质的保持。
In this study, we prepared flavored meat analogues using soybean protein isolate and wheat gluten as major ingredients and natural ?avor-active oil powder as a ?avoring agent by high moisture extrusion. Solid phase microextraction coupled with gas chromatography-mass spectrometry, scanning electron microscopy, nuclear magnetic resonance and infrared spectroscopy were used to determine the effect of screw rotation speed on ?avor retention, microstructure, water distribution and protein structure of flavored meat analogues. The results showed that flavor retention increased with increasing screw rotation speed up to 300 r/min and then decreased. In addition, dense microstructure of meat analogues,smaller freedom of motion of water molecules and unfolding of protein secondary structures were beneficial to the preservation of ?avor substances.
In this study, we prepared flavored meat analogues using soybean protein isolate and wheat gluten as major ingredients and natural ?avor-active oil powder as a ?avoring agent by high moisture extrusion. Solid phase microextraction coupled with gas chromatography-mass spectrometry, scanning electron microscopy, nuclear magnetic resonance and infrared spectroscopy were used to determine the effect of screw rotation speed on ?avor retention, microstructure, water distribution and protein structure of flavored meat analogues. The results showed that flavor retention increased with increasing screw rotation speed up to 300 r/min and then decreased. In addition, dense microstructure of meat analogues,smaller freedom of motion of water molecules and unfolding of protein secondary structures were beneficial to the preservation of ?avor substances.
引文
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[19]刘毅.基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究[D].北京:中国农业大学,2017:1-66.
[20]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[21]叶韬,王云,尹琳琳,等.即食豆干加工过程中挥发性风味物质的研究[J].现代食品科技,2016,32(6):271-280.
[22]孙志欣.高湿挤压技术生产组织化大豆蛋白工艺研究[D].哈尔滨:东北农业大学,2009:1-47.
[23]李腾.低场核磁共振研究大豆和豆腐中的水分分布[D].南京:南京农业大学,2015:1-61.
[24]BECK S M,KAI K,SELLAHEWA J,et al.Effect of different heattreatment times and applied shear on secondary structure,molecular weight distribution,solubility and rheological properties of pea protein isolate as investigated by capillary rheometry[J].Journal of Food Engineering,2017,208:66-76.
[25]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.DOI:10.7506/spkx1002-6630-201709024.
[26]GUICHARD E.Flavour retention and release from protein solutions[J].Biotechnology Advances,2006,24(2):226-229.DOI:10.1016/j.biotechadv.2005.11.003.
[27]魏益民,康立宁,张波,等.高水分大豆蛋白组织化生产工艺和机理分析[J].农业工程学报,2006,22(10):193-197.DOI:10.3321/j.issn:1002-6819.2006.10.043.
[28]BOSMANS G M,LAGRAIN B,DELEU L J,et al.Assignments of proton populations in dough and bread using NMR relaxometry of starch,gluten,and flour model systems[J].Journal of Agricultural and Food Chemistry,2012,60(21):5461-5470.DOI:10.1021/jf3008508.
[29]LI Teng,TU Chuanhai,RUI Xin,et al.Study of water dynamics in the soaking,steaming and solid-state fermentation of glutinous rice by LF-NMR:a novel monitoring approach[J].Journal of Agricultural and Food Chemistry,2015,63(12):61-70.
[30]RUAN R,LITCHFIELD J B.Determination of water distribution and mobility inside maize kernels during steeping using magnetic resonance imaging[J].Cereal Chemistry,1992,69(1):13-17.
[31]韩红超,李文钊,周航,等.发酵时间对馒头品质及面筋蛋白结构的影响[J].食品科学,2018,39(12):15-19.DOI:10.7506/spkx1002-6630-201812003.
[32]杨晋辉,卜登攀,王加启,等.近红外透反射光谱法测定牛奶成分[J].食品科学,2013,34(20):153-156.DOI:10.7506/spkx1002-6630-201320031.
[33]CAKLI S,KILINC B,CADUN A,et al.Effects of using slurry ice on the microbiological,chemical and sensory assessments of aquacultured sea bass(Dicentrarchus labrax)stored at 4℃[J].Critical Reviews in Food Science&Nutrition,2006,222(1/2):130-138.DOI:10.1007/s00217-005-0117-8.
[34]刘燕琪,李梦琴,周玉瑾,等.葡萄糖氧化酶对面团水分状态及蛋白质结构的影响[J].现代食品科技,2014,29(10):126-133;140.
[35]王玉堃.干热过程中美拉德反应对蛋清粉凝胶性的改性研究[D].无锡:江南大学,2011:1-38.
[36]杨洁,孙翠霞,李蕊蕊,等.蛋白-风味物质相互作用的研究进展[J].中国食品添加剂,2016(11):217-223.DOI:10.3969/j.issn.1006-2513.2016.11.027.
[37]王辰,江连洲.使用圆二色性光谱分析二级结构对大豆分离蛋白表面疏水性的影响[J].食品工业科技,2016,37(14):134-137.
[2]STEINFELD H,GERBER P,WASSENAAR T,et al.Livestock’s long shadow:environmental issues and options[J].Livestocks Long Shadow Environmental Issues&Options,2006,16(1):7-14.DOI:10.1177/004908570003000207.
[3]FIALA N.Meeting the demand:an estimation of potential future greenhouse gas emissions from meat production[J].Ecological Economics,2008,67(3):412-419.DOI:10.1016/j.ecolecon.2007.12.021.
[4]BRUINSMA J.The resource outlook to 2050:by how much do land,water and crop yields need to increase by 2050?[C]//FAO Expert Meeting on How to Feed the World in 2050.Rome,Italy,2009:1-33.
[5]LEROY F,AYMERICH T,CHAMPOMIERVERGèS M C,et al.Fermented meats(and the symptomatic case of the Flemish food pyramid):are we heading towards the vilification of a valuable food group?[J].International Journal of Food Microbiology,2018,274:67-70.DOI:10.1016/j.ijfoodmicro.2018.02.006.
[6]LEROY F,PRAET I.Animal killing and postdomestic meat production[J].Journal of Agricultural&Environmental Ethics,2017,30:67-86.DOI:10.1007/s10806-017-9654-y.
[7]KUMAR P,CHATLI M K,MEHTA N,et al.Meat analogues:health promising sustainable meat substitutes[J].Critical Reviews in Food Technology,2017,57(5):923-932.DOI:10.1080/10408398.2014.939739.
[8]HOFFMAN J R,FALVO M J.Protein:which is best?[J].Journal of Sports Science&Medicine,2004,3(3):118-130.
[9]KUMAR P,KUMAR R R.Product profile comparison of analogue meat nuggets versus chicken nuggets[J].Fleischwirtschaft International Journal for Meat Production&Meat Processing,2011,91:72-74.
[10]HEGARTY P V J,AHN P C.Nutritional comparisons between a soy-based meat analog and ground beef in the unheated and heated states[J].Journal of Food Science,1976,41(5):1133-1136.
[11]DAY L,AUGUSTIN M A,BATEY I L,et al.Wheat-gluten uses and industry needs[J].Trends in Food Science&Technology,2006,17(2):82-90.DOI:10.1016/j.tifs.2005.10.003.
[12]杨耸.原料特性对高湿挤压纤维化大豆蛋白影响研究[D].哈尔滨:东北农业大学,2009:1-68.
[13]KUMAR P,SHARMA B D,KUMAR R R,et al.Optimization of the level of wheat gluten in analogue meat nuggets[J].Indian Journal of Veterinary Research,2012,21(1):54-59.
[14]郑雅丹.植物蛋白的纤维组织化技术研究[D].杭州:浙江工业大学,2009:1-79.
[15]陈锋亮.植物蛋白挤压组织化过程中水分的作用[D].北京:中国农业科学院,2010:1-88.
[16]MENIS M E C,MILANI T M G,JORDANO A,et al.Extrusion of flavored corn grits:structural characteristics,volatile compounds retention and sensory acceptability[J].LWT-Food Science and Technology,2013,54(2):434-439.DOI:10.1016/j.lwt.2013.06.021.
[17]YULIANI S,TORLEY P J,D’ARCY B,et al.Effect of extrusion parameters on flavour retention,functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein[J].International Journal of Food Science&Technology,2006,41(Suppl 2):83-94.DOI:10.1111/j.1365-2621.2006.01409.x.
[18]YULIANI S,TORLEY P J,D’ARCY B,et al.Extrusion of mixtures of starch and D-limonene encapsulated withβ-cyclodextrin:flavour retention and physical properties[J].Food Research International,2006,39(3):318-331.DOI:10.1016/j.foodres.2005.08.005.
[19]刘毅.基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究[D].北京:中国农业大学,2017:1-66.
[20]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[21]叶韬,王云,尹琳琳,等.即食豆干加工过程中挥发性风味物质的研究[J].现代食品科技,2016,32(6):271-280.
[22]孙志欣.高湿挤压技术生产组织化大豆蛋白工艺研究[D].哈尔滨:东北农业大学,2009:1-47.
[23]李腾.低场核磁共振研究大豆和豆腐中的水分分布[D].南京:南京农业大学,2015:1-61.
[24]BECK S M,KAI K,SELLAHEWA J,et al.Effect of different heattreatment times and applied shear on secondary structure,molecular weight distribution,solubility and rheological properties of pea protein isolate as investigated by capillary rheometry[J].Journal of Food Engineering,2017,208:66-76.
[25]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.DOI:10.7506/spkx1002-6630-201709024.
[26]GUICHARD E.Flavour retention and release from protein solutions[J].Biotechnology Advances,2006,24(2):226-229.DOI:10.1016/j.biotechadv.2005.11.003.
[27]魏益民,康立宁,张波,等.高水分大豆蛋白组织化生产工艺和机理分析[J].农业工程学报,2006,22(10):193-197.DOI:10.3321/j.issn:1002-6819.2006.10.043.
[28]BOSMANS G M,LAGRAIN B,DELEU L J,et al.Assignments of proton populations in dough and bread using NMR relaxometry of starch,gluten,and flour model systems[J].Journal of Agricultural and Food Chemistry,2012,60(21):5461-5470.DOI:10.1021/jf3008508.
[29]LI Teng,TU Chuanhai,RUI Xin,et al.Study of water dynamics in the soaking,steaming and solid-state fermentation of glutinous rice by LF-NMR:a novel monitoring approach[J].Journal of Agricultural and Food Chemistry,2015,63(12):61-70.
[30]RUAN R,LITCHFIELD J B.Determination of water distribution and mobility inside maize kernels during steeping using magnetic resonance imaging[J].Cereal Chemistry,1992,69(1):13-17.
[31]韩红超,李文钊,周航,等.发酵时间对馒头品质及面筋蛋白结构的影响[J].食品科学,2018,39(12):15-19.DOI:10.7506/spkx1002-6630-201812003.
[32]杨晋辉,卜登攀,王加启,等.近红外透反射光谱法测定牛奶成分[J].食品科学,2013,34(20):153-156.DOI:10.7506/spkx1002-6630-201320031.
[33]CAKLI S,KILINC B,CADUN A,et al.Effects of using slurry ice on the microbiological,chemical and sensory assessments of aquacultured sea bass(Dicentrarchus labrax)stored at 4℃[J].Critical Reviews in Food Science&Nutrition,2006,222(1/2):130-138.DOI:10.1007/s00217-005-0117-8.
[34]刘燕琪,李梦琴,周玉瑾,等.葡萄糖氧化酶对面团水分状态及蛋白质结构的影响[J].现代食品科技,2014,29(10):126-133;140.
[35]王玉堃.干热过程中美拉德反应对蛋清粉凝胶性的改性研究[D].无锡:江南大学,2011:1-38.
[36]杨洁,孙翠霞,李蕊蕊,等.蛋白-风味物质相互作用的研究进展[J].中国食品添加剂,2016(11):217-223.DOI:10.3969/j.issn.1006-2513.2016.11.027.
[37]王辰,江连洲.使用圆二色性光谱分析二级结构对大豆分离蛋白表面疏水性的影响[J].食品工业科技,2016,37(14):134-137.