食品科学
化学
吸水率
咀嚼度
发酵
豌豆蛋白
植物
生物
作者
Changtai Zhang,Xiaohui Wu,Jian Chen,Jingwen Zhou
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-01
卷期号:: 138627-138627
被引量:6
标识
DOI:10.1016/j.foodchem.2024.138627
摘要
Fungal proteins are excellent novel protein resources due to their high nutritional value and biological activity. In this study, a non-toxic strain of Penicillium limosum with a high biomass yield, protein, and essential amino acid contents, was isolated from wheat Qu (solid-state fermentation starter culture). Pea protein isolate (PPI) and P. limosum mycelial protein powder were extruded to prepare high-moisture meat analogues (HMMA), and their structural and functional properties were evaluated. Compared with 100% PPI, the addition of 5% mycoprotein enhanced the viscosity, gelling properties, chewiness, fibrous degree and in vitro protein digestibility (68.65%) of HMMA. Protein aggregates formed during high temperature extrusion, which increased the oil absorption capacity of HMMA (5% MY substitution). Conversely, their water absorption capacity indices were reduced by 5%. These findings provide a theoretical basis for the functional application of novel fungal alternative proteins.
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