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| Research progress on the application of protein raw materials and its enzymatic modification in plant-based meat preparation |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240221 |
| KeyWord:plant-based meat protein enzymatic modification extrusion |
| FundProject:国家重点研发计划（2022YFD2101403） |
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| Download times: 4 |
| Abstract: |
| In order to provide ideas for the development of plant-based meat and its protein ingredients, the effects of protein raw materials used in plant-based meat processing and protein enzymatic modification on product quality were reviewed. The quality of plant-based meat produced by different plant proteins is different due to their different composition, structure, physicochemical properties and functional properties. Compared with single protein raw material, the use of compound protein raw material can improve the texture and sensory quality of plant-based meat. Enzymatic cross-linking and enzymatic hydrolysis modifications can change the molecular structure of protein, thus affecting the fiber structure formation and texture of plant-based meat. The commonly used enzymes for enzymatic modification include transglutaminase, protease, etc. Both enzymatic modification and extrusion at the same time, and enzymatic modification followed by extrusion can improve the quality of plant-based meat. In conclusion, protein compounding and enzymatic modification are effective measures to improve the quality of plant-based meat. |
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