【作者】 王毕杰； 芦红云； 史瑛； 陈启和；

【Author】 Wang Bijie;Lu Hongyun;Shi Ying;Chen Qihe;Department of Food Science and Nutrition,Zhejiang University;Yangtze River Delta Wisdom Oasis Innovation Center,Zhejiang University;

【机构】 浙江大学食品科学与营养学系； 浙江大学长三角智慧绿洲创新中心；

【摘要】 当前全球正面临蛋白质需求激增、环境压力加剧和动物福利问题,微生物蛋白肉作为肉类替代品,因其健康和环保特性而受到重视。本研究专注于一种新型菌株——脉孢菌,评估其作为微生物蛋白肉生产原料的潜力,并在此基础上进一步探究介质pH和可溶性淀粉(SS)添加量对微生物蛋白肉的质地和保水性能的影响。研究表明,pH值降低能够增强材料间的相互作用,从而提升凝胶的强度和持水能力。同时,SS的添加能够降低蛋白肉凝胶内部的孔隙率,增强其硬度和保水性,但可能对模拟肉类的"撕扯"性能产生不利影响。本研究采用Zeta电位、动态流变学、SEM和FTIR等技术手段,深入探讨了菌丝和物料间的结合机理。研究结果为未来生产模拟不同真实肉类质地的微生物蛋白肉提供了技术途径,为开发高质量的微生物蛋白肉产品奠定了科学基础。更多还原

【Abstract】 The world is currently facing a surge in protein demand,increased environmental pressures and animal welfare issues.Microbial protein meat has been emphasized as a meat substitute due to its health and environmental properties.This study focused on a novel strain,Neurospora sp.,to evaluate its potential as a raw material for microbial protein meat production.Based on this,the effects of medium pH and soluble starch(SS) addition on the texture and water retention properties of microbial protein meat were further investigated.It was shown that a decrease in pH could enhance the interactions between the materials,thus improving the strength and water-holding capacity of the gel.At the same time,the addition of SS reduced the porosity within the meat gel,increasing its hardness and water retention,but may have a detrimental effect on the’tearing’ properties of the simulated meat.In this study,the binding mechanism between mycelium and material was investigated using Zeta potential,dynamic rheology,SEM and FTIR.The results of this study provide a technological approach for the future production of microbial protein meat that mimics the texture of different real meats,and lays a scientific foundation for the development of high-quality microbial protein meat products.更多还原