| Summary: | 旨在为植物基肉及其蛋白配料的开发提供思路，综述了植物基肉加工用蛋白原料和蛋白酶法改性对产品品质的影响。不同来源的植物蛋白因组成、结构、理化性质和功能特性不同，制备的植物基肉品质存在较大差异；相比单一蛋白原料，使用复配蛋白原料可以提高植物基肉的质构及感官品质；酶法交联改性和酶法水解改性能够改变蛋白质分子结构，从而影响植物基肉的纤维结构形成和质构；酶法改性常用的酶包括谷氨酰胺转氨酶、蛋白酶等，酶法改性与挤压同时进行、先酶法改性再挤压组织化2种方式均能改善植物基肉品质。综上，蛋白原料复配和酶法改性是改善植物基肉品质的有效措施。
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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