A method for preparing scallop analogs using dry fractionated pea protein

Abstract

The present application relates to a method for preparing scallop analogs by using dry fractionated pea protein, and belongs to the technical field of food processing. The present application mixes dry fractionated pea protein with water, hydrates overnight, then dilutes and adjusts pH to obtain a pea protein solution; the obtained pea protein solution is subjected to heat treatment, and citrus pectin is added and stirred to dissolve; TGase is added to the obtained solution and mixed for incubation, and after ice bath, the scallop analogs are obtained. The present application constructs the scallop analogs with honeycomb network structure and fibrous structure from a plant protein-polysaccharide mixture by using phase separation, mixing and enzymatic gelation method, and the appearance and texture of the scallop analogs are similar to those of cooked scallops. The technical scheme of the present application provides a feasible method for preparing plant-based scallop analogs by using soft physical method, and provides a new idea for the creation of plant-based seafood.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a method for preparing scallop analogs by using dry fractionated pea protein. BACKGROUND

[0002] With plant proteins being used as substitutes for animal proteins worldwide, plant-based foods are gradually increasing their share in the consumer diet structure, including plant-based meat, seafood, eggs and dairy products. Seafood is an important source of protein in human diet, rich in various nutrients such as Omega-3 fatty acids, and excessive exploitation of seafood is depleting these valuable marine resources. Wild seafood may also contain high levels of toxins, especially mercury, persistent organic pollutants and microplastics, which can adversely affect human health, and fish and shellfish are also important sources of allergens. In addition, climate change has changed the migration patterns of fish, and in recent years, nuclear pollution of the ocean has also greatly affected the safety of seafood products, and seafood extraction and processing also cause greenhouse gas emissions and environmental pollution.

[0003] Plant-based imitation products currently mostly use extrusion / shearing / spinning and 3D printing methods for structural simulation, which all require special equipment and high energy input to achieve, greatly limiting the applicability to smaller companies and units, and inevitably causing environmental pollution in the production process.

[0004] Therefore, there is an urgent need to provide a new method for preparing scallop analogs with scallop-like fiber structure without the aid of special equipment, relying only on physical means. SUMMARY

[0005] To solve the above technical problems, the present application provides a method for preparing scallop analogs by using dry fractionated pea protein. The present application uses phase separation, mixing and enzymatic gelation methods to construct scallop analogs with honeycomb network structure and fibrous structure from plant protein-polymer mixtures, and the appearance and texture of the scallop analogs are similar to those of cooked scallops. The present application uses soft matter physics methods to create pure plant-based scallop analogs, providing a new idea for the subsequent development of high-quality seafood analogs.

[0006] The present application is achieved by the following technical solutions:

[0007] The first object of the present application is to provide a method for preparing scallop analogs by using dry fractionated pea protein, comprising the following steps:

[0008] (1) mixing dry fractionated pea protein with water, hydrating overnight, then diluting and adjusting pH to obtain a pea protein solution;

[0009] (2) heat treatment is performed on the pea protein solution obtained in step (1), and citrus pectin is added and stirred to dissolve;

[0010] (3) TGase is added to the solution obtained in step (2) and mixed for incubation, and after ice bath, the scallop analogue is obtained.

[0011] In an embodiment of the present application, in step (1), the dry fractionated pea protein is prepared by the following method:

[0012] The crushing condition is that the rotating speed of the crusher is 4000 rpm-8000 rpm; and the air classification condition is that the airflow rate is 40 m 3 / h-80 m 3 / h, the feeding rate is 200 g / h-250 g / h, and the rotating speed of the air classifier is 6000 rpm-10000 rpm.

[0013] In an embodiment of the present application, the dry fractionated pea protein is prepared by the following method:

[0014] The dry peas are crushed and ground by using an impact crusher, the rotating speed of the crusher is 6000 rpm, and the feeding rate is 200 g / h. Then, the air classification is performed in a classifier, the rotating speed of the air classifier is adjusted, the feeding rate is 200 g / h, and the airflow rate is 80 m 3 / h, and the dry fractionated pea protein is obtained.

[0015] In an embodiment of the present application, in step (1), the mass concentration of the pea protein in the pea protein solution is 5%-20%, preferably 8%-16%.

[0016] In an embodiment of the present application, in step (1), the pH value is 6.5-7.5, preferably 7.0.

[0017] In an embodiment of the present application, in step (2), the heat treatment condition is that the heating is performed at 95℃ for 10 min-60 min.

[0018] In an embodiment of the present application, in step (2), the added mass ratio of the citrus pectin is 0.3%-2.0%, preferably 0.3%-1.5%.

[0019] In an embodiment of the present application, in step (2), the added mass ratio of the TGase is 1%-10%, preferably 1%-6%.

[0020] In an embodiment of the present application, in step (2), the incubation temperature is 35℃-65℃, preferably 40℃-60℃.

[0021] In one embodiment of the present application, in step (2), the incubation time is 20-60 minutes.

[0022] A second object of the present application is to provide scallop analogues prepared by the method.

[0023] The present application mixes dry fractionated pea protein with citrus pectin to obtain a blend, then performs mild shearing on the mixture to obtain a fibrous structure, and finally places the fibrous structure into a mold and adds a biological enzyme to cross-link the pea protein catalyzed by the enzyme to form a gel, thereby obtaining a scallop analogue.

[0024] The dry fractionated pea protein obtained by mild dry fractionation and aqueous fractionation (avoiding extreme pH and heating conditions) in the present application can better preserve the natural structure of the protein and has higher protein function. Pea is known for its health benefits, such as lowering plasma cholesterol, preventing diabetes, having a balanced amino acid composition, balanced nutritional value, and relatively low cost, and is non-allergenic, which is a very promising plant protein source. Most of the existing seafood analogues on the market are made of fish or whey protein, and most of them use starch and chewing gum as structural support, and the protein concentration (<2.5%) is much lower than that of scallops (10% to 12%). Based on the principle of thermodynamic incompatibility, the present application creates a new microstructure and texture in food through phase separation of protein-polymer mixtures, i.e., creates a scallop analogue with meat-like structure and texture from plant protein and polysaccharides. Guided by environmental friendliness and aiming to retain high protein content of scallops, the present application uses pea protein and high methoxyl citrus pectin as raw materials to prepare plant-based scallop analogues. The present application develops a new method for preparing pure plant-based seafood by physical methods without high-end equipment, which is of great significance for developing high-quality seafood analogues.

[0025] The above technical scheme of the present application has the following advantages compared with the prior art:

[0026] The present application provides a method for preparing scallop analogues using dry fractionated pea protein, i.e., a method for preparing pure plant-based seafood by soft matter physical methods. The present application obtains the best process parameters for preparing scallop analogues with honeycomb structure by adjusting the ratio of pea protein to citrus pectin and comparing the gel effect of different amounts of enzyme. The technical scheme of the present application provides a practical and effective means for preparing pure plant-based seafood analogues. BRIEF DESCRIPTION OF DRAWINGS

[0027] In order to make the content of the present application easier to be clearly understood, the present application will be further described in detail below according to specific embodiments of the present application and in conjunction with the drawings, in which

[0028] Figure 1Figure of scallop analogue before maturation of Example 2;

[0029] Figure 2 Figure of scallop analogue after maturation of Example 2;

[0030] Figure 3 Figure of scallop analogue after maturation of Example 2;

[0031] Figure 4 Figure of scallop analogue prepared from commercialized pea protein;

[0032] Figure 5 Figure of scallop analogue after maturation prepared from commercialized pea protein;

[0033] Figure 6 Figure of scallop analogue prepared from soybean protein isolate. DETAILED DESCRIPTION

[0034] The present application will be further described with reference to the following figures and embodiments, so that those skilled in the art can better understand and implement the present application, but the embodiments are not intended to limit the present application.

[0035] The detection index and test method used in the present application are as follows:

[0036] (1) Texture properties

[0037] The scallop analogue prepared from dry fractionated pea protein, the scallop analogue prepared from commercialized pea protein and scallop meat were made into cylinders with fixed size (diameter 4 cm*0.8 cm high), and the hardness, elasticity, cohesiveness and chewiness of the samples were determined using a P / 36R probe. The specific parameter settings were as follows: the pre-test speed was 1 mm·s -1 , the test speed was 1 mm·s -1 , the post-test speed was 2 mm·s -1 , the trigger force was 0.049 N, the deformation degree was 50%, the second chew mode was used, each group of samples was repeated for 10 times, and the average value after removing the maximum value and two minimum values was taken for significance analysis.

[0038] (2) Water holding capacity

[0039] The water holding capacity of scallop and scallop analogue was analyzed by centrifugation. A fixed amount of sample was placed in a centrifuge tube, and then centrifuged at a centrifugal force of 10000 rpm for 15 min. The water released from the sample was carefully removed, and the final weight was measured. The water holding capacity calculation formula was as follows:

[0040] WHC (%) = [(initial weight) / (final weight)]*100%

[0041] Example 1

[0042] The present embodiment provides a method for preparing scallop analogs using dry fractionated pea protein, the steps are as follows:

[0043] Step 1: Dry peas are ground using an impact grinder, the grinder speed is 6000 rpm, and the feeding rate is 200 g / h. Air classification is performed in a classifier, the classifier speed is 6000 rpm, the screw feeder speed is 200 g / h, and the airflow is 80 m 3 / h. The fractionated protein component is obtained, which is dry fractionated pea protein.

[0044] Step 2: Dry fractionated pea protein is dissolved in water at 20% (W / W) and hydrated overnight to obtain a pea protein stock solution;

[0045] Step 3: The PPI stock solution is diluted to a final concentration of 8%, and the pH is adjusted to 7.0 to obtain a pea protein solution (PPI);

[0046] Step 4: The PPI is placed in a mold and subjected to heat denaturation treatment at 95°C for 30 min, and then cooled in an ice bath;

[0047] Step 5: Citrus pectin is added at a ratio of 0.3%, and stirred at room temperature to ensure dissolution;

[0048] Step 6: TGase (Taizhou Dongsheng Biological Co., Ltd., special TGase for bean products) is added to the mixture at a ratio of 1%, and stirred at room temperature to promote enzyme dissolution;

[0049] Step 7: Incubate at 40°C for 30 min to promote enzyme reaction and protein cross-linking;

[0050] Step 8: After incubation, ice bath for 30 min to form a gel, which is a scallop analog;

[0051] Step 9: The scallop analog is placed in a frying pan and fried for 2 min to obtain a cooked scallop analog.

[0052] Example 2

[0053] The present embodiment provides a method for preparing scallop analogs using dry fractionated pea protein, the steps are as follows:

[0054] Step 1: Dry peas are ground using an impact grinder, the grinder speed is 6000 rpm, and the feeding rate is 200 g / h. Air classification is performed in a classifier, the classifier speed is 6000 rpm, the screw feeder speed is 200 g / h, and the airflow is 80 m 3 / h. The fractionated protein component is obtained, which is dry fractionated pea protein.

[0055] Step 2: Dry fractionated pea protein was dissolved in water at 20% (W / W) and hydrated overnight to obtain PPI stock solution;

[0056] Step 3: The stock solution was diluted to a final concentration of 10%, and the pH was adjusted to 7.0 to obtain PPI.

[0057] Step 4: The PPI was placed in a mold and subjected to heat denaturation treatment at 95°C for 30 min, and then cooled in an ice bath.

[0058] Step 5: Citrus pectin was added at a ratio of 0.5%, and stirred at room temperature to ensure dissolution.

[0059] Step 6: TGase (Taizhou Dongsheng Biological Co., Ltd., special TGase for bean products) was added to the mixture at a ratio of 4%, and stirred at room temperature to promote enzyme dissolution.

[0060] Step 7: Incubate at 50°C for 30 min to promote enzyme reaction and protein cross-linking.

[0061] Step 8: After incubation, ice bath for 30 min to form a gel, which is a scallop analogue. The actual picture is shown in Figure 1 .

[0062] Step 9: The scallop analogue was placed in a frying pan and fried for 2 min to obtain a cooked scallop analogue. The front and side views of the cooked scallop analogue are shown in Figure 2 , and the cross-sectional view is shown in Figure 3 .

[0063] As can be seen from Figures 1-3 , the gel structure is compact and almost free of pores. The scallop analogue prepared in this example can be seen after cooking, and the structure is still compact and delicate with good tenderness, and is not easy to collapse.

[0064] Example 3

[0065] This example provides a method for preparing a scallop analogue using dry fractionated pea protein, the steps are as follows:

[0066] Step 1: Dry peas were ground using an impact grinder at a speed of 6000 rpm and a feeding rate of 200 g / h. Then air classification was performed in a classifier at a speed of 6000 rpm, a screw feeder speed of 200 g / h, and an air flow of 80 m 3 / h. The fractionated protein component obtained is dry fractionated pea protein.

[0067] Step 2: Dry fractionated pea protein was dissolved in water at 20% (W / W) and hydrated overnight to obtain PPI stock solution;

[0068] Step 3: Dilute the stock solution to a final concentration of 16%, adjust PH = 7.0, and obtain PPI;

[0069] Step 4: Place the PPI in a mold and perform heat denaturation treatment at 95°C for 30 min, then cool in an ice bath;

[0070] Step 5: Add citrus pectin at a ratio of 1.5%, stir at room temperature to ensure dissolution;

[0071] Step 6: Add TGase (Taizhou Dongsheng Biological Co., Ltd., special TGase for soy products) at a ratio of 6% in the mixture, stir at room temperature to promote enzyme dissolution;

[0072] Step 7: Incubate at 60°C for 30 min to promote enzyme reaction and protein cross-linking;

[0073] Step 8: After incubation, ice bath for 30 min to form a gel, which is the scallop analogue;

[0074] Step 9: Place the scallop analogue in a frying pan and fry for 2 min to obtain cooked scallop analogue.

[0075] Comparative Example 1

[0076] The preparation method of this comparative example is different from the example, the difference is that this comparative example is real scallop meat, which is subjected to the same condition of cooking treatment.

[0077] Comparative Example 2

[0078] The preparation method of this comparative example is similar to Example 2, the only difference is that the dry fractionated pea protein in Step 1 is replaced by commercially available pea protein (Yantai Shuangta Food Co., Ltd., dry method, 80%).

[0079] The scallop analogue prepared in this comparative example is shown in Figure 4 , which is Figure 4 It can be seen that the gel structure is loose and fragile, with many pores. The cooked scallop analogue prepared in this comparative example is shown in Figure 5 , which is Figure 5 It can be seen that the structure is loose and easy to collapse after cooking, and it is scattered by a pinch.

[0080] Comparative Example 3

[0081] The preparation method of this comparative example is similar to Example 2, the only difference is that the dry fractionated pea protein in Step 1 is replaced by commercially available soy protein, and the protein solution concentration is 8% (W / W).

[0082] The scallop analogue prepared in this comparative example is shown in Figure 6 , which isFigure 6 It can be seen that the prepared gel structure is not loose but the particles are large and rough, the hardness is enough but the delicacy and tenderness are poor, which is not suitable as the raw material of scallop analogs.

[0083] Effect evaluation

[0084] The performance test is as follows:

[0085] The texture performance of the scallop analogs prepared in the examples and comparative examples and the scallop was determined, and the water holding performance was detected, and the experimental results are shown in Tables 1-2.

[0086] 1. Texture performance

[0087] The texture performance of the scallop analogs prepared from the dry fractionated pea protein was compared with that of the real scallop and the scallop analogs prepared from the commercial protein, and the results are shown in Table 1.

[0088] Table 1 Texture properties of scallop and scallop analogs

[0089]

[0090] As can be seen from Table 1, the hardness, elasticity and chewiness of the scallop analog composed of 10% pea protein and 2% TGase have no statistical difference compared with the real scallop, and the cohesiveness of the egg scallop analog is significantly higher than that of the real scallop. When the concentration of pectin increases from 0.3% to 0.5%, the hardness and elasticity increase, and when it continues to increase to 1.5%, the hardness and chewiness decrease, indicating that high concentration of pectin can inhibit the molecular interaction between protein molecules, while low concentration of pectin can promote the phase separation of protein-polymer mixture, increase the protein concentration in the continuous phase, and thus enhance the gel matrix. The elasticity of the scallop analog is relatively high, and the amount of pectin added does not have a significant effect on the elasticity. TPA measurement shows that the addition of pectin increases the hardness of the scallop analog, and the presence of pectin molecules improves the texture performance of the product.

[0091] The advantage of dry fractionated pea protein over commercial pea protein is that the commercial protein on the market is usually prepared by wet alkali dissolution and acid precipitation, which can destroy the natural structure of pea protein due to the dramatic changes in pH and temperature, leading to irreversible aggregation of denatured protein and limiting its application in common food systems. Dry fractionation only uses physical methods, which can better preserve the natural structure of protein and has better protein function. As can be seen from Table 1, the texture performance of the sample prepared from the commercial protein is weaker than that of the sample prepared from the low denaturation protein under the same amount of pectin, which shows that the dry fractionated pea protein has better protein function, and when applied in the food field, it can give the food product better quality performance.

[0092] 2. Water holding capacity

[0093] Water holding capacity refers to the ability of a sample to retain water when subjected to an external stress such as centrifugal force. Scallops analogues are porous food matrices whose water retention is due to the water locking effect of the 3D network composed of entangled and cross-linked biopolymer molecules, thus the water holding capacity of scallops analogues is related to the strength of the gel 3D network. The stronger the gel network, the greater the WHC, the results are shown in Table 2:

[0094] Table 2. Textural properties of scallops and scallops analogues

[0095]

[0096] As can be seen from Table 2, the WHC decreases with increasing pectin concentration, the presence of polysaccharides affects the strength of the gel network. The presence of pectin molecules increases the pore size of the biopolymer network, reducing the contact area of protein molecules with water, thus reducing the water holding capacity of scallops analogues.

[0097] Obviously, the above examples are merely illustrative examples and are not limiting to the embodiments. For those skilled in the art, other different forms of changes or variations can be made on the basis of the above description. Here, it is not necessary and impossible to exhaust all the embodiments. The obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A method for preparing scallop analogue using dry fractionated pea protein, characterized by, The method comprises the following steps: (1) mixing dry fractionated pea protein with water, hydrating overnight, then diluting and adjusting pH to obtain a pea protein solution; (2) subjecting the pea protein solution obtained in step (1) to heat treatment, adding citrus pectin and stirring to dissolve; (3) adding TGase to the solution obtained in step (2) and incubating, then ice-bathing to obtain the scallop analogue; In step (1), the dry fractionated pea protein is prepared by the following method: The dry pea is ground and pulverized, and air classification is performed to obtain the dry classified pea protein; the pulverizing condition is that the rotation speed of the pulverizer is 4000 rpm-8000 rpm; the air classification condition is that the airflow rate is 40 m 3 / h-80 m 3 / h, the feeding rate is 200 g / h-250 g / h, and the rotation speed of the air classification is 6000 rpm-10000 rpm; In step (1), the mass concentration of pea protein in the pea protein solution is 5%-20%; In step (2), the added mass proportion of citrus pectin is 0.3%; In step (3), the added mass proportion of TGase is 1%-10%; In step (2), the heat treatment conditions are 95℃ for 10-60 min.

2. The method of claim 1, wherein, In step (1), the mass concentration of pea protein in the pea protein solution is 8%-16%.

3. The method of claim 1, wherein, In step (1), the pH value is 6.5-7.

5.

4. The method of claim 1, wherein, In step (3), the added mass proportion of TGase is 1%-6%.

5. The method of claim 1, wherein, In step (3), the incubation temperature is 35℃-65℃.

6. The method of claim 1, wherein, In step (3), the incubation time is 20-60 min.

7. The scallop analogue prepared by the method of any one of claims 1-6.

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