该研究阐明了3种不同抗氧化剂(抗氧化肽、迷迭香提取物以及维生素C)的添加对大豆浓缩蛋白-麦麸蛋白复合体系挤压拉丝蛋白的氨基酸组成、质构和消化率的影响。结果表明,添加迷迭香水提物会显著改变颜色并降低内部纤维化程度,大豆还原肽的添加使得拉丝蛋白的纤维化程度有显著性提升。同时3种还原剂的添加使氨基酸留存率增加,说明减少了挤压过程中美拉德反应造成的氨基酸损失。模拟消化发现在胃消化阶段均无显著性变化,胰消化阶段大豆还原肽添加组对消化率有显著提升,说明大豆还原肽抑制了美拉德反应从而提升了拉丝蛋白的消化性质。研究结果可为有效提升挤压组织化产物和植物基模拟肉产物的营养价值和质构等提供理论基础。
In this study, the effects of three different antioxidants (antioxidant peptide, rosemary extract, and vitamin C) on the amino acid composition, texture and digestibility of extruded drawn protein from soybean protein concentrate-wheat bran protein composite system were clarified.Results showed that the addition of rosemary water extract significantly changed the color and reduced the degree of internal fibrosis.The addition of soybean-reducing peptide significantly improved the degree of fibrosis of wiredrawn protein.At the same time, the addition of three reducing agents increased the retention rate of amino acids, which indicated that the loss of amino acids caused by the Maillard reaction during extrusion was reduced.It was found that there was no significant change in the gastric digestion stage, but the digestibility was significantly improved in the addition group of soybean-reducing peptide in the pancreatic digestion stage, which indicated that soybean-reducing peptide inhibited the Maillard reaction and improved the digestibility of drawn protein.This provides a theoretical basis for effectively improving the nutritional value and texture of extruded textured products and plant-based simulated meat products.
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