蛋白质含量对花生粕组织化产品质量的影响

 【目的】研究挤压原料中花生蛋白质含量对高水分组织化蛋白产品质量的影响规律。【方法】采用感官评价法对挤压产品的感官质量进行分析描述，借助扫描电子显微镜观察挤压产品的微观结构，以物性分析仪测定产品的流变学特性。【结果】花生蛋白质含量在34.69%～63.48%范围内，随着蛋白质含量的升高，组织化花生蛋白产品组织化程度明显提高，口感明显改善，产品硬度和咀嚼度显著增加；扫描电镜下的组织结构变得更为致密，气孔变小且分布更均匀。【结论】(1)在设定挤压条件下，原料中花生蛋白质含量低于40%时，不能形成具有良好纤维状组织结构的高水分组织化产品。要获得具有良好纤维状组织结构的挤压产品，原料中低变性花生蛋白的含量应在50%～60%。(2)物性测定仪对HM-TPP产品流变学特性的分析结果与产品的感官质量的变化相关性较好。花生蛋白质含量在34.69%～63.48%范围内，产品的硬度、咀嚼度、横切力、纵切力与蛋白质含量呈显著正相关。(3) 利用扫描电镜研究分析HM-TPP产品的微观结构变化，具有清晰、直观和真实的特点，可以为分析挤压产品流变学特性与感官质量变化间的内在联系提供有力的佐证。

Effect of Protein Contents on the Quality Properties of Texturized Peanut Protein Products

Abstract: Effect of protein contents on the quality properties of the high-moisture textured peanut protein(HM-TPP) products was investigated by adding different levels of peanut protein isolate to the low-temperature defatted peanut flour, and these stuff materials were evaluated and texturized by DSE-25 twin-screw extruder (Brabender OHG, Germany). The HM-TPP products were analyzed by sensory evaluation, texture profile analysis and scanning electron microscope methods. The results indicate that protein contents in the range of 34.69% to 60.03%, the HM-TPP products have better sensory and better textured properties with the higher protein contents. The scanning electron microscope photos of HM-TPP products show that their texture changed denser and the cell changed smaller with the higher peanut protein contents. Under the condition of extrusion parameters, The HM-TPP products don’t have good quality properties when the protein content lower than 40% in stuff material.