Preparation method and application of araboxylan-enhanced drawing protein

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing textured protein based on arabinoxylan enhancement and its application. Background Technology

[0002] Plant-based textured protein is a fibrous plant protein product made from soybean or grain protein through special processes such as extrusion. It has a fibrous structure and texture similar to animal muscle and is also known as "simulated meat". In its dry state, it is a light yellow solid. After rehydration, it expands three times in volume and exhibits the texture of semi-cooked lean meat. Its protein content is 2 to 3 times that of fish and meat and it contains no cholesterol. It is low in cost and high in nutritional value, so it is widely used in food processing fields such as ham sausage and vegetarian imitation meat.

[0003] Soy protein, as the world's largest-produced and most maturely applied plant protein, is the preferred raw material for the industrialization of textured soy protein. However, soy protein molecules are mainly globular proteins. Although denaturation and cross-linking can occur in traditional extrusion texturing processes, the resulting fiber bundles are mostly loose network structures. After rehydration, the fibers are easy to break, and the chewiness is far lower than that of real meat, making it difficult to simulate meats such as steak and pork trotters that require long chewing times. In addition, trypsin inhibitors and aldehydes contained in soy protein produce a distinct beany odor, which traditional high-temperature extrusion processes cannot completely remove.

[0004] To address the shortcomings of using single soybean protein in the preparation of textured protein, a technical approach has gradually emerged in this field involving the synergistic modification of complex plant proteins with polysaccharides. For example, patent CN116326675A discloses a technique for improving the fibrous structure and water retention of textured protein by screening cold-gel polysaccharides, hot-gel polysaccharides, and insoluble dietary fiber; patent CN107251986A uses polysaccharides such as carrageenan, sodium alginate, and starch to improve the quality of high-moisture peanut textured protein; and patent CN107319098A discloses a process for preparing textured protein by compounding multiple proteins such as gluten, edible soybean meal, soy protein isolate, and acid-hydrolyzed plant protein with maltodextrin.

[0005] However, due to the different subunit compositions and hydrophobic group contents of different plant proteins, the cross-linking efficiency varies significantly when compounded with soybean protein. In addition, as the core modifier of soybean textured protein, polysaccharides have certain deviations in their interaction mechanism with proteins due to differences in monosaccharide composition, glycosidic bond type, branching degree, polarity, and functional group activity. This can lead to completely different modification effects, resulting in large performance fluctuations in textured protein products and limiting their application scenarios.

[0006] Therefore, it is urgent to control the properties of textured protein by precisely regulating the types and proportions of raw materials, thereby further enhancing its industrial value. Summary of the Invention

[0007] To address the above technical problems, this invention proposes a method for preparing textured protein based on arabinoxylan enhancement and its application.

[0008] The present invention provides a method for preparing textured protein based on arabinoxylan enhancement, comprising the following steps:

[0009] (1) Add arabinoxylan to the composite plant protein and mix evenly to obtain a mixture; the weight of the added arabinoxylan accounts for 3% to 15% of the weight of the composite plant protein;

[0010] (2) Add the mixture in (1) into a twin-screw extruder and extrude it. After the extruder stabilizes, receive the extruded sample to obtain the textured protein.

[0011] The extrusion process parameters are: extrusion temperature 140~180℃, moisture content 50%~70%, feeding speed 6~9kg / h, and screw speed 120~180rpm.

[0012] In the above preparation method, preferably, the composite plant protein in (1) is selected from at least two of soybean protein concentrate, chickpea protein, peanut protein, gluten, pea protein, and quinoa protein.

[0013] As a preferred embodiment, the compound plant protein mentioned in (1) is soy protein concentrate, gluten, and chickpea protein, and the weight ratio of soy protein concentrate: gluten: chickpea protein is 6~8:1~3:1.

[0014] As a preferred embodiment, the compound plant protein mentioned in (1) is soy protein concentrate, gluten, and chickpea protein, and the weight ratio of soy protein concentrate: gluten: chickpea protein is 7:2:1.

[0015] Preferably, in (1), the weight of the added arabinoxylan accounts for 5% to 8% of the weight of the composite plant protein.

[0016] Preferably, in (1), the weight of the added arabinoxylan accounts for 6% of the weight of the compound plant protein.

[0017] As a preferred embodiment, in (2), the extrusion process parameters are: extrusion temperature 170℃, moisture content 60%, feeding speed 8kg / h, and screw speed 150rpm.

[0018] The textured protein obtained by the above method and its application in food are also key technical contents protected by this invention.

[0019] Preferably, in the application described, the food is a soy product, which includes, but is not limited to, dried tofu, bean curd sticks, and bean curd sheets.

[0020] Furthermore, the application of arabinoxylan in improving the texture of textured protein also falls within the scope of the technology protected by this invention. Specifically, by adding arabinoxylan to a complex protein composed of soy protein concentrate, gluten, and chickpea protein, and then extruding it using a twin-screw extruder at 140-180°C and with a moisture content of 50%-70%, the texture of textured protein can be significantly improved.

[0021] The present invention has the following advantages and effects compared with the prior art:

[0022] This invention uses arabinoxylan to enhance plant proteins, including soy protein concentrate, chickpea protein, and gluten. After processing with a twin-screw extruder at a temperature of 140-180°C, it effectively improves the fiber structure formation of the composite plant protein during the extrusion process. This results in a final product with a denser texture and chewiness that is closer to natural muscle fibers, optimizing the sensory quality of the product and improving consumer acceptance.

[0023] By improving the texture, the textured protein prepared by this invention is more suitable as a substitute for meat products such as vegetarian meat, plant-based sausages, and hamburger patties, meeting the market demand for high-quality, high-nutrition plant protein products and powerfully promoting the innovative development of the plant-based food industry. Attached Figure Description

[0024] Figure 1 This is a graph showing the effect of the amount of arabinoxylan added on the texture of textured protein in Example 1 of the present invention;

[0025] Figure 2 This illustrates the effect of the amount of arabinoxylan added on the elasticity of textured protein in Example 1 of the present invention.

[0026] Figure 3 This illustrates the effect of the amount of arabinoxylan added on the hardness of textured protein in Example 1 of the present invention.

[0027] Figure 4 This describes the effect of the amount of arabinoxylan added on the chewiness of textured protein in Example 1 of the present invention. Detailed Implementation

[0028] To enable those skilled in the art to better understand the present invention, the present invention will now be further described in conjunction with specific embodiments.

[0029] Example 1

[0030] A method for preparing textured protein enhanced with arabinoxylan, comprising the following steps:

[0031] (1) Add arabinoxylan to the compound plant protein to obtain a mixture, wherein the compound plant protein is composed of soy protein concentrate, wheat gluten and chickpea protein, and the weight ratio of soy protein concentrate: wheat gluten: chickpea protein is 7:2:1, and arabinoxylan accounts for 0%~12% of the weight of the compound plant protein;

[0032] (2) Add the mixture prepared in (1) into a twin-screw extruder and extrude it. After the extruder stabilizes, receive the extruded sample and freeze it for storage.

[0033] The process parameters for the twin-screw extruder are: extrusion temperature 170℃, moisture content 60%, feeding speed 8kg / h, and screw speed 150rpm.

[0034] The texture of textured fibroin prepared with different amounts of arabinoxylan is shown in the figure. Figure 1 .

[0035] Figure 1 The results show that adding low or high amounts of arabinoxylan reduces the texture of the textured protein. However, when the amount of arabinoxylan added accounts for 6% of the total amount of the compound plant protein, the texture of the resulting textured protein is significantly improved. The reason for this phenomenon may be that low concentrations of arabinoxylan molecules may not be sufficient to form a continuous network structure, and instead, they may adsorb onto the surface of protein molecules, hindering the interaction between protein molecules through steric hindrance. This interference weakens the orderly arrangement of protein fibers during extrusion, leading to a decrease in texture. When the amount of arabinoxylan added reaches 6%, its molecular chains can form an interpenetrating network structure with the protein through hydrogen bonds and hydrophobic interactions. This composite network effectively enhances the continuity and mechanical strength of the protein fibers, enabling the protein to form a denser, more ordered fibrous structure under shear and stretching. When the content of arabinoxylan is further increased, excessive arabinoxylan introduces too many hydrophilic groups, leading to overhydration of the system, relatively diluting the protein concentration, weakening the effective collision and cross-linking density between protein molecules, and thus failing to form a tight fiber network.

[0036] Figures 2-4 The figures show the effects of arabinoxylan addition on the elasticity, hardness, and chewiness of textured protein.

[0037] Figures 2-4It is evident that the hardness, elasticity, and chewiness of textured protein decreased after the addition of arabinoxylan. The reason for this phenomenon may be that arabinoxylan is a hydrophilic dietary fiber, which competes with complex plant proteins for bound water. Therefore, when arabinoxylan is dispersed in the protein matrix, it interferes with protein-protein interactions, reduces the continuity of the protein network, and results in a loose structure, reduced hardness, elasticity, and chewiness.

[0038] Comparative Examples 1-3

[0039] A method for preparing textured protein enhanced by different polysaccharides, comprising the following steps:

[0040] (1) Different types of polysaccharides were added to the compound plant protein to obtain a mixture. The compound plant protein was made by mixing soybean protein concentrate, wheat gluten and chickpea protein in a weight ratio of 7:2:1. Glucomannan and soybean polysaccharide were used to replace arabinoxylan, with each added at 6%.

[0041] (2) Add the mixture prepared in (1) into a twin-screw extruder and extrude it. After the extruder stabilizes, receive the extruded sample and freeze it for storage.

[0042] The process parameters for the twin-screw extruder are: extrusion temperature 170℃, moisture content 60%, feeding speed 8kg / h, and screw speed 150rpm.

[0043] Table 1 shows the quality of textured protein enhanced with different types of polysaccharides.

[0044] Table 1. Quality of textured protein enhanced by different polysaccharides Comparative Example 1 Comparative Example 2 Comparative Example 3 Arabica xylan glucomannan Soybean polysaccharides Organization 1.81 1.57 1.44 Chewing degree (g) 9958.34 9750.69 7598.52 Hardness (g) 15780.48 13892.89 10650.15

[0045] The results in Table 1 show that the effects of different polysaccharides on enhancing textured protein vary significantly. Among them, arabinoxylan has the best enhancing effect, while the textured protein enhanced by glucomannan and soybean polysaccharide is significantly less structured than that enhanced by arabinoxylan. This indicates that these two polysaccharides have a weak enhancing effect on textured protein structure.

[0046] In addition, in terms of chewiness, the modified arabinoxylan group has the highest chewiness and is more likely to form a texture similar to meat products. However, the modified soybean polysaccharide and glucomannan groups have lower hardness and chewiness of the textured protein, indicating that these two polysaccharides are not enough to enhance the texture of the textured protein.

[0047] Comparative Example 4

[0048] The difference between this comparative example and Example 1 is that no polysaccharides were used for enhancement. Soy protein was modified only by the extrusion temperature. That is, the composite protein was directly placed in a twin-screw extruder and extruded at different temperatures to obtain the protein. The effect of different extrusion temperatures on the quality of the protein is shown in Table 2 below.

[0049] Table 2. Effect of different extrusion temperatures on the quality of textured protein. 140℃ 150℃ 160℃ 170℃ 180℃ Organization 1.15 1.21 1.30 1.52 1.55 Chewing degree (g) 12772.03 10272.63 11966.04 13664.46 14851.43 Hardness (g) 18682.66 16173.30 16812.79 19187.71 20489.88

[0050] As shown in Table 2, as the extrusion temperature increases, the texture of the textured protein gradually increases, while the chewiness and hardness generally show a trend of first decreasing and then increasing. When the temperature is raised to 170℃, further increases in temperature do not significantly change the parameters, and the color of the textured protein shows a significant decreasing trend. Therefore, a temperature of 170℃ is selected for extrusion processing.

[0051] Comparative Example 5

[0052] The difference between this comparative example and Example 1 is that no polysaccharides were used for enhancement. Instead, the moisture content of the material was adjusted during extrusion using a twin-screw extruder. Specifically, the composite protein was directly placed in the twin-screw extruder and extruded at different moisture contents to obtain fibrous protein. The effect of different moisture contents during extrusion on the quality of fibrous protein is shown in Table 3 below.

[0053] Table 3. Effects of different moisture contents during extrusion on the quality of textured protein. 50% 55% 60% 65% 70% Organization 1.21 1.30 1.52 1.36 1.29 Chewing degree (g) 27065.04 21440.91 13664.46 9884.68 6502.41 Hardness (g) 33554.89 28477.26 19187.71 14466.83 10274.26

[0054] As can be seen from the table, the moisture content of the material during extrusion processing has a significant impact on the quality of textured protein. When the moisture content is 60%, the texture of textured protein can reach a maximum of 1.52.

[0055] Comparative Example 6

[0056] The difference between this comparative example and Example 1 is that no polysaccharides were used for enhancement. Instead, the screw speed during extrusion was adjusted by directly placing the composite protein into the twin-screw extruder and extruding it at different speeds to obtain fibrous protein. The effect of screw speed on the quality of fibrous protein during extrusion is shown in Table 4 below.

[0057] Table 4. Effect of different screw speeds on the quality of textured protein fibers 120rpm 135rpm 150rpm 165rpm 180rpm Organization 1.27 1.48 1.52 1.47 1.37 Chewing degree (g) 9499.30 11089.27 13664.46 10961.14 10152.07 Hardness (g) 12800.44 15494.91 19187.71 15907.75 14957.58

[0058] As shown in Table 4, the textural quality of the extruded protein was best when the screw speed was 150 rpm. Lower or higher screw speeds were not conducive to the formation of protein fiber structures.

[0059] In summary, the textured protein based on arabinoxylan enhancement provided by this invention exhibits excellent properties in terms of texture, chewiness, and elasticity. Compared with textured proteins prepared from other types of polysaccharides, it is more suitable as a raw material for food products such as dried bean curd and artificial meat.

[0060] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. All equivalent changes and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A method for preparing textured fibroin based on arabinoxylan enhancement, characterized in that, The steps include the following: (1) Add arabinoxylan to the composite plant protein and mix evenly to obtain a mixture; the weight of the added arabinoxylan accounts for 3% to 15% of the weight of the composite plant protein; (2) Add the mixture in (1) into a twin-screw extruder and extrude it. After the extruder stabilizes, receive the extruded sample to obtain the textured protein. The extrusion process parameters are: extrusion temperature 140~180℃, moisture content 50%~70%, feeding speed 6~9kg / h, and screw speed 120~180rpm.

2. The preparation method according to claim 1, characterized in that, (1) The compound plant protein mentioned is selected from at least two of the following: soy protein concentrate, chickpea protein, peanut protein, wheat gluten, pea protein, and quinoa protein.

3. The preparation method according to any one of claims 1 to 2, characterized in that, (1) The compound plant protein mentioned is soy protein concentrate, gluten powder and chickpea protein, and the weight ratio of soy protein concentrate: gluten powder: chickpea protein is 6~8:1~3:

1.

4. The preparation method according to claim 3, characterized in that, (1) The compound plant protein mentioned is soy protein concentrate, gluten powder and chickpea protein, and the weight ratio of soy protein concentrate: gluten powder: chickpea protein is 7:2:

1.

5. The preparation method according to claim 1, characterized in that, In (1), the weight of the added arabinoxylan accounts for 5% to 8% of the weight of the compound plant protein.

6. The preparation method according to claim 1, characterized in that, In (1), the weight of the added arabinoxylan accounts for 6% of the weight of the compound plant protein.

7. The preparation method according to claim 1, characterized in that, (2) The extrusion process parameters are: extrusion temperature 170℃, moisture content 60%, feeding speed 8kg / h, and screw speed 150rpm.

8. The use of the textured protein prepared by any one of claims 1 to 7 in food.

9. The application as described in claim 8, characterized in that, The food products mentioned are soy products, including but not limited to: dried tofu, bean curd sticks, and bean curd sheets.

10. The application of arabinoxylan in improving the texture of textured fibroin, characterized in that, Arabica xylan is added to a complex protein composed of soy protein concentrate, gluten, and chickpea protein, and then extruded using a twin-screw extruder at 140-180°C and a moisture content of 50-70%.

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