【摘要】 为改善豌豆蛋白模拟肉制品的品质，以豌豆蛋白（PPI）为原料，添加海藻酸钠（SA）、复合磷酸盐（CP），使用带有冷却模具的双螺杆挤压机，在不同温度下制备高湿组织化豌豆蛋白（EPPI），探究组织化产品的复水性、持油性、氮溶解指数、质构特性、色差、感官、微观结构等指标，评价其品质。结果表明，加入0.1%SA的组织化产品的复水性提高了44.15%，加入0.3%SA的挤出物样品的NSI(5.10)、组织化度（1.793）及感官评分（7.85）达到最大值。SA和CP的加入，使豌豆蛋白产品色泽加深。CP使得组织化蛋白产品复水率下降21.86%，且对弹性影响不显著。蛋白质在挤压机筒内发生变性，分子链展开的同时，疏水基团暴露，增强了蛋白质与油之间的相互作用，导致持油性增加19.39%。加入0.3%的CP后蛋白产品的组织化度达到最大值1.806，扫描电镜观察发现产品具有较明显的纤维结构。结论：添加适当含量的海藻酸钠（0.3%）及复合磷酸盐（0.3%），可改善组织化豌豆蛋白的品质特性。更多还原

【Abstract】 In this paper, pea protein(PPI) with sodium alginate(SA) and phosphate complex(CP) was used as raw material to improve the quality of pea protein simulated meat products. The quality of the organised pea protein was evaluated by examining the rehydration, oil retention, nitrogen solubility index, textural properties, colour difference,sensory and microstructure of the organised product. The results showed that the addition of 0.1% SA increased the rehydration of the organised product by 44.15%, and the extrudates with 0.3% SA achieved the maximum NSI(5.10), degree of organisation(1.793) and sensory score(7.85). The denaturation of the protein in the extruder barrel and the exposure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39% increase in the oil-holding properties. The addition of 0.3% CP resulted in a maximum of 1.806 organisational degree of the protein product, which was observed by scanning electron microscopy to have a more pronounced fibrous structure. Thus, appropriate levels of sodium alginate(0.3%) and phosphate complex(0.3%)improved the quality characteristics of the organised pea protein product.更多还原