Preparation of plant-based composite coacervate and application of plant-based composite coacervate in fusarium venanii protein meat

Abstract

The invention discloses preparation of a plant-based composite coacervate and application of the plant-based composite coacervate in fusarium venanii protein meat. The plant-based composite coacervate comprises the following raw materials: 20-45 parts of plant protein, 2-10 parts of polysaccharide and 50-100 parts of deionized water. The vegetable protein is pea protein; the polysaccharide is chitosan oligosaccharide; the fusarium venanii mycelium protein is used for preparing fusarium venanii protein meat, and the preparation method comprises the following steps: (1) mixing 50-65 parts of fusarium venanii mycelium protein and 0-5 parts of beet red, and crushing to obtain mycelium protein paste; (2) mixing the hypha protein paste with 20-30 parts of a plant-based composite coacervate and 10-15 parts of coconut oil to obtain a mixture; and (3) filling a mold with the mixture, and performing compression molding to obtain the fusarium venanii protein meat. The LLPS composite coacervate is prepared from plant protein and polysaccharide, and the quality of the fusarium venanii protein meat can be improved when the LLPS composite coacervate is used for preparing the fusarium venanii protein meat.

Description

Technical Field

[0001] The invention relates to the field of food technology, in particular to the preparation of a plant-based complex coacervate and the application of the same in Fusarium venezuelae protein meat. Background Art

[0002] The mycelial protein produced by the fermentation of Fusarium venenatum has a natural filamentous structure similar to meat, as well as a good chewy and meaty texture, and has great potential in the alternative protein food market. At present, Quorn Foods in the UK has successfully used Fusarium venenatum to develop a variety of commercial fungal meat products for consumers to choose from. However, the intracellular somatic protein of Fusarium venenatum is tightly wrapped by a cell wall mainly composed of polysaccharides, resulting in poor water / oil holding capacity. During the processing, the oil adsorption and network hydration capacity of the mycelium are insufficient, affecting its juicy texture and tender taste required as a meat substitute. Therefore, using the natural filamentous fiber structure of mycelial protein as a protein skeleton to develop a new method that can significantly improve the taste and quality of Fusarium venenatum protein meat analogs has become a key scientific issue that needs to be solved urgently.

[0003] At present, egg white protein and methyl cellulose are often used as adhesives to bind loose mycelial protein to form a meat-like appearance. However, egg white protein is prone to thermal denaturation and aggregation during processing, which hardens the product texture. Methyl cellulose has insufficient water-holding capacity, which leads to water loss after the product matures. The liquid-liquid phase separation (LLPS) system that exists naturally in biological cells usually appears as highly fluid liquid droplets or gel-like structures that exhibit viscoelastic properties, providing new ideas for the design of new food adhesive systems. Summary of the invention

[0004] In view of the above problems existing in the prior art, the present invention provides a preparation of a plant-based complex coacervate and its application in Fusarium venezuelae protein meat. The present invention uses plant protein and polysaccharide to prepare LLPS complex coacervate, which is used in the preparation of Fusarium venezuelae protein meat to improve its quality.

[0005] The technical solution of the present invention is as follows:

[0006] The first object of the present invention is to provide a plant-based complex coacervate, which contains raw materials and the mass fractions of each raw material are: 20-45 parts of plant protein, 2-10 parts of polysaccharide, and 50-100 parts of deionized water;

[0007] The plant protein is pea protein, and the selected pea protein is commercially available pea protein; the polysaccharide is chitosan oligosaccharide.

[0008] In one embodiment of the present invention, the mass ratio of the plant protein to the polysaccharide is 5-20:1.

[0009] In one embodiment of the present invention, the molecular weight of chitosan oligosaccharide (also known as oligochitosan) is ≤2000.

[0010] The second object of the present invention is to provide a method for preparing the above-mentioned plant-based complex coacervate, comprising the following steps:

[0011] (1) 20-45 parts of plant protein and 2-10 parts of polysaccharide are mixed into 50-110 parts of deionized water, and stirred at room temperature to obtain a mixed solution;

[0012] (2) adjusting the pH of the mixed solution and stirring it uniformly at room temperature to obtain the plant-based composite coacervate.

[0013] In one embodiment of the present invention, in step (1), the stirring speed is 100-500 rpm, and the stirring time is 10-30 min.

[0014] In one embodiment of the present invention, in step (2), the pH is adjusted to 3-6.

[0015] The third object of the present invention is to provide an application of the plant-based complex coacervate for preparing Fusarium venezuelae protein meat.

[0016] In one embodiment of the present invention, the amount of the plant-based complex coacervate in the Fusarium venezuelae protein meat is 20-30 wt %.

[0017] In one embodiment of the present invention, the raw materials of Venice Fusarium protein meat and the mass fractions of each raw material are:

[0018] 50-65 parts of Fusarium venezia mycelial protein, 20-30 parts of plant-based complex coacervate, 10-15 parts of coconut oil and 0-5 parts of beet red.

[0019] In one embodiment of the present invention, coconut oil was purchased from Aladdin (500 g, CP).

[0020] In one embodiment of the present invention, betaine was purchased from Leyan (100 g, 95%).

[0021] The fourth object of the present invention is to provide a kind of Fusarium venezuelae protein meat containing the above-mentioned plant-based complex coacervate.

[0022] The fifth object of the present invention is to provide a method for preparing the above-mentioned Fusarium venezuelae protein meat, comprising the following steps:

[0023] (1) mixing 50-65 parts of mycelial protein from Fusarium venezuelae with 0-5 parts of beetroot red and crushing the mixture to obtain mycelial protein paste;

[0024] (2) mixing the mycelial protein paste with 20-30 parts of plant-based complex coagulants and 10-15 parts of coconut oil to obtain a mixture;

[0025] (3) Filling the mixture into a mold and pressing it into shape, thereby obtaining the Venice Fusarium protein meat.

[0026] Put the formed Venice Fusarium protein meat into a pan and cook at 120-150℃ for 5-10 minutes before eating.

[0027] The beneficial technical effects of the present invention are:

[0028] In the present invention, pea protein is used as a protein source. Pea protein contains all essential amino acids for the human body, has complete components, and can provide complete nutrition; at the same time, pea protein has low allergenicity and has many health benefits such as anti-oxidation, anti-hypertension, anti-inflammatory, and cholesterol-lowering.

[0029] As a rare natural positively charged polysaccharide, chitosan oligosaccharide has the advantages of antibacterial activity and biocompatibility, and has been widely used in food processing.

[0030] The present invention selects pea protein as a model plant protein and chitosan oligosaccharide as a model polysaccharide to prepare a complex coacervate as a raw material, and applies it to mycelial protein meat to achieve adhesion between different components, thereby simulating the fiber feel and chewing feel of traditional meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The microstructure diagram of the plant-based complex coacervate obtained in the embodiment of the present invention and the comparative example 3;

[0032] Figure 2 Diagram of the states of Venice Fusarium protein meat before and after cooking for different cases. DETAILED DESCRIPTION

[0033] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0034] In the following examples, the Fusarium venenatum of the Fusarium venenatum mycelial protein is a wild-type Fusarium venenatum with a deposit number of BNCC362640.

[0035] Unless otherwise specified, the raw materials in the examples and comparative examples of the present invention are commercially available.

[0036] Example 1

[0037] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0038] (1) adding 50 g of pea protein and 10 g of chitosan oligosaccharide to 73.3 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0039] (2) adjusting the pH of the mixed solution to 3.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0040] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0041] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0042] Example 2

[0043] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0044] (1) adding 50 g of pea protein and 10 g of chitosan oligosaccharide to 73.3 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0045] (2) adjusting the pH of the mixed solution to 4.3, stirring the mixed solution at room temperature, and obtaining a 45% (w / w) plant-based complex coacervate;

[0046] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0047] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0048] Example 3

[0049] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0050] (1) adding 50 g of pea protein and 10 g of chitosan oligosaccharide to 73.3 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0051] (2) adjusting the pH of the mixed solution to 4.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0052] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0053] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0054] Example 4

[0055] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0056] (1) adding 50 g of pea protein and 5 g of chitosan oligosaccharide to 67.5 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0057] (2) adjusting the pH of the mixed solution to 3.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0058] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0059] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0060] Example 5

[0061] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0062] (1) adding 50 g of pea protein and 5 g of chitosan oligosaccharide to 67.5 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0063] (2) adjusting the pH of the mixed solution to 4.3, stirring the mixed solution at room temperature, and obtaining a 45% (w / w) plant-based complex coacervate;

[0064] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0065] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0066] Example 6

[0067] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0068] (1) adding 50 g of pea protein and 5 g of chitosan oligosaccharide to 67.5 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0069] (2) adjusting the pH of the mixed solution to 4.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0070] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0071] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0072] Example 7

[0073] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0074] (1) adding 50 g of pea protein and 2.5 g of chitosan oligosaccharide to 64.2 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0075] (2) adjusting the pH of the mixed solution to 3.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0076] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0077] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0078] Example 8

[0079] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0080] (1) adding 50 g of pea protein and 2.5 g of chitosan oligosaccharide to 64.2 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0081] (2) adjusting the pH of the mixed solution to 4.3, stirring the mixed solution at room temperature, and obtaining a 45% (w / w) plant-based complex coacervate;

[0082] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0083] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0084] Example 9

[0085] A plant-based complex coacervate and a method for preparing Fusarium venezuelae protein meat therefrom, comprising the following steps:

[0086] (1) adding 50 g of pea protein and 2.5 g of chitosan oligosaccharide to 64.2 g of water, stirring at 500 rpm for 15 min at room temperature to obtain a mixed solution;

[0087] (2) adjusting the pH of the mixed solution to 4.8, stirring the mixed solution at room temperature to obtain a 45% (w / w) plant-based complex coacervate;

[0088] (3) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of plant-based complex coagulants and 10 parts of coconut oil to obtain a mixture;

[0089] (4) Filling the mixture obtained in step (3) into a mold and pressing it into shape.

[0090] Comparative Example 1

[0091] A method for preparing Fusarium venezuelae protein meat comprises the following steps:

[0092] (1) adding 50 g of pea protein to 61.1 g of water, stirring at 500 rpm for 15 min at room temperature, and adjusting the pH to 4.8 to obtain a pea protein solution;

[0093] (2) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of pea protein solution and 10 parts of coconut oil to obtain a mixture;

[0094] (3) Filling the mixture obtained in step (2) into a mold and pressing it into shape.

[0095] Comparative Example 2

[0096] A method for preparing Fusarium venezuelae protein meat comprises the following steps:

[0097] (1) Add 5 g of chitosan oligosaccharide to 6.1 g of water, stir at 500 rpm for 15 min at room temperature, and adjust the pH to 4.8 to obtain a chitosan oligosaccharide solution;

[0098] (2) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of chitosan oligosaccharide solution and 10 parts of coconut oil to obtain a mixture;

[0099] (3) Filling the mixture obtained in step (2) into a mold and pressing it into shape.

[0100] Comparative Example 3

[0101] A method for preparing Fusarium venezuelae protein meat comprises the following steps:

[0102] (1) 50 g of soybean protein and 5 g of chitosan oligosaccharide were added to 67.5 g of water, stirred at 500 rpm for 15 min at room temperature, and the pH was adjusted to 4.8 to obtain a mixed solution;

[0103] (2) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of the mixed solution and 10 parts of coconut oil to obtain a mixture;

[0104] (3) Filling the mixture obtained in step (2) into a mold and pressing it into shape.

[0105] Comparative Example 4

[0106] A method for preparing Fusarium venezuelae protein meat comprises the following steps:

[0107] (1) Add 5 g of methyl cellulose to 95 g of water and stir at 500 rpm for 15 min at room temperature to obtain a 5% (w / w) methyl cellulose gel;

[0108] (2) mixing 64 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 26 parts of methylcellulose colloid and 10 parts of coconut oil to obtain a mixture;

[0109] (3) Filling the mixture obtained in step (2) into a mold and pressing it into shape.

[0110] Comparative Example 5

[0111] A method for preparing Fusarium venezuelae protein meat comprises the following steps:

[0112] (1) Plant-based complex coacervates are not prepared, but hyphal proteins of Fusarium venezuelae are used instead;

[0113] (2) mixing 90 parts of mycelial protein of Fusarium venezia with 5 parts of beetroot red and crushing them to obtain mycelial protein paste, and then mixing the mycelial protein paste with 10 parts of coconut oil to obtain a mixture;

[0114] (3) Filling the mixture obtained in step (2) into a mold and pressing it into shape.

[0115] Test example:

[0116] 1. Microstructure

[0117] Confocal laser scanning microscopy (CLSM) was used to observe the microstructure of plant protein-polysaccharide complexes. Figure 1 As shown, there are significant differences in the microstructure between Example 6 and the other examples. Specifically, Example 6 forms a droplet-shaped complex coagulant with good dispersibility through liquid-liquid phase separation (LLPS), and has good adhesion. In contrast, the other examples form uneven and irregular flocculation precipitation through solid-liquid phase separation (SLPS), and the adhesion is weaker than that of Example 6. The pea protein-chitosan oligosaccharide complexes prepared in Examples 1-9 all have the potential to be used as food adhesives and are suitable for the production of Venetian Fusarium protein meat. In addition, the pea protein-chitosan oligosaccharide LLPS complex coagulant formed in Example 6 exhibits good adhesion properties.

[0118] 2. Cooking loss rate

[0119] The shaped Fusarium venezuelae protein meat prepared in different embodiments or comparative examples was put into a pan and cooked at 140°C for 6 minutes, and the cooking loss was measured. The cooking loss rate (CL) was calculated by comparing the weight changes of the samples before and after cooking.

[0120] The cooking loss rates of Fusarium venezuelae protein meat in different cases are shown in Table 1. The CL (%) of Comparative Example 5 without the addition of coagulants is 22.53%, while the CL (%) of Comparative Examples 1-4 are all higher than that of the examples. Compared with Comparative Example 4 using methylcellulose, the cooking loss rates of Examples 1-9 are significantly reduced and the interior has a better texture of meat. Among them, the CL (%) of Example 6 is the lowest, with a strong water- and oil-holding capacity. The addition of plant-based composite coagulants helps to improve the water- and oil-holding capacity of the entire Fusarium venezuelae protein meat and reduce the loss of juice during the cooking process. Compared with the comparative examples, the cooking loss rates of Examples 1-9 are all lower than those of the comparative examples, reflecting better water- and oil-holding capacity, among which the effect of Example 6 is the most prominent.

[0121] The appearance of different cases of Fusarium venezuelae protein meat before and after cooking Figure 2 As shown, compared with Comparative Example 4, the embodiment shows a texture closer to meat. Meanwhile, the adhesives used in Comparative Examples 2 and 3 have weak adhesion, and the structure of the Venice Fusarium protein meat cannot be maintained during the cooking process, resulting in breakage.

[0122] Table 1

[0123]

[0124]

[0125] Note: Different letters indicate significant differences among the groups (p<0.05), and the same letters indicate no statistical differences among the groups.

[0126] 3. Viscosity

[0127] The viscosity of the plant-based complex coacervates used in different cases was measured at a shear rate (100 s-1), and the results are shown in Table 2. The viscosity of the plant-based complex coacervates used in Example 6 was significantly higher than that of the other cases, which is consistent with the Figure 1 The microstructure shown is consistent with that of the LLPS complex formed by pea protein and chitosan oligosaccharide. Its special structure gives the Venetian Fusarium protein meat better water and oil holding capacity.

[0128] Table 2

[0129] Viscosity (mPa·s) Example 1 <![CDATA[357.57±3.60 e ]]> Example 2 <![CDATA[432.61±9.86 cd ]]> Example 3 <![CDATA[544.09±8.38 b ]]> Example 4 <![CDATA[349.73±4.36 e ]]> Example 5 <![CDATA[451.50±5.20 c ]]> Example 6 <![CDATA[673.29±10.82 a ]]> Example 7 <![CDATA[355.71±5.50 e ]]> Example 8 <![CDATA[460.48±5.38 c ]]> Example 9 <![CDATA[580.07±5.65 b ]]> Comparative Example 1 <![CDATA[388.22±7.64 de ]]> Comparative Example 2 <![CDATA[280.68±10.41 f ]]> Comparative Example 3 <![CDATA[470.63±6.72 c ]]> Comparative Example 4 <![CDATA[710.12±10.50 a ]]>

[0130] Note: Different letters indicate significant differences among the groups (p<0.05), and the same letters indicate no statistical differences among the groups.

[0131] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A plant-based complex coacervate, characterized in that: The raw materials and the mass proportions of each raw material are as follows: 20-45 parts of plant protein, 2-10 parts of polysaccharide, and 50-100 parts of deionized water; The plant protein is pea protein; the polysaccharide is chitosan oligosaccharide.

2. The plant-based complex coacervate according to claim 1, characterized in that The mass ratio of the plant protein to the polysaccharide is 5-20:

1.

3. A method for preparing the plant-based complex coacervate according to claim 1, characterized in that: The steps include: (1) 20-45 parts of plant protein and 2-10 parts of polysaccharide are mixed into 50-110 parts of deionized water, and stirred at room temperature to obtain a mixed solution; (2) adjusting the pH of the mixed solution and stirring it uniformly at room temperature to obtain the plant-based composite coacervate.

4. The preparation method according to claim 3, characterized in that: In step (1), the stirring speed is 100-500 rpm, and the stirring time is 10-30 min.

5. The preparation method according to claim 3, characterized in that: In step (2), the pH is adjusted to 3-6.

6. An application of the plant-based complex coacervate according to claim 1, characterized in that: Used to prepare Fusarium venezicola protein meat.

7. The use according to claim 6, characterized in that: The amount of the plant-based complex coacervate in the Venice Fusarium protein meat is 20-30wt%.

8. The use according to claim 6, characterized in that: The raw materials of Venice Fusarium protein meat and the mass fractions of each raw material are: 50-65 parts of Fusarium venezia mycelial protein, 20-30 parts of plant-based complex coacervate, 10-15 parts of coconut oil and 0-5 parts of beet red.

9. Fusarium venezuelae protein meat containing the plant-based complex coacervate according to claim 1.

10. A method for preparing the Fusarium venezuelae protein meat according to claim 9, characterized in that: The steps include: (1) mixing 50-65 parts of mycelial protein from Fusarium venezuelae with 0-5 parts of beetroot red and crushing the mixture to obtain mycelial protein paste; (2) mixing the mycelial protein paste with 20-30 parts of plant-based complex coagulants and 10-15 parts of coconut oil to obtain a mixture; (3) Filling the mixture into a mold and pressing it into shape, thereby obtaining the Venice Fusarium protein meat.

Images