| Textured vegetable protein(TVP)can reduce the diseases caused by eating animal meat,and provide rich protein,which can not only have the taste of meat but also reduce the production cost when added to meat products.Therefore,TVP is attracting increasing attention from people.Soy protein is the main raw material for the production of TVP,and its quality has attracted much attention.The physical and chemical properties and functional properties of soy protein not only affect the properties of soy protein,but also directly affect the quality of TVP.In this paper,different soy protein concentrate(SPC)raw materials were selected for the production of TVP,and the influence of raw material characteristics on the quality of TVP was explored,so as to provide a more convenient method for the actual production,detection and selection of raw materials,and reduce the waste of resources caused by unstable raw material quality.The contents and results of this study are as follows:1.According to the quality evaluation and analysis of 24 properties of 12 SPC raw materials,there is no significant difference in protein content according to the analysis results of physical and chemical properties,while most physical and chemical properties present significant differences.The results of functional characteristics analysis showed that the colors of the 12 raw materials were uniform and bright,and there was no significant difference in color index and secondary structure,but there were significant differences in most functional properties.Therefore,the functional characteristics of the products should be tested when the manufacturers selected raw materials.The 24 raw material characteristics were divided into 6 principal components by the method of principal component analysis,and the eigenvalues were all greater than 1.The cumulative variance contribution rate was91.223%,which could reflect the initial information of most of the indicators.The key indexes of SPC were L~*value,sulfhydryl content,?-turn,emulsification stability,water holding capacity,Nitrogen Solubility Index(NSI)and viscosity after cluster analysis.2.Through the difference,correlation and cluster analysis of the quality of 12 kinds of Low Moisture Textured Vegetable Proteins(LMTVP)produced from different SPC raw materials,it was found that there were obvious differences in the rehydration rate,sensory evaluation score,hardness and chewiness of products.By correlation analysis,it is concluded that the properties of raw materials,such as NSI,oil retention,foaming ability,p H,viscosity,composition and a~*value,have obvious effects on the quality of low moisture textured protein.Combining with 7 key indexes,the optimal range of SPC for the production of LMTVP was obtained:L~*value was 72.98?73.66,water holding capacity was509.90%?574.66%,NSI was 39.82%?50.10%,viscosity was 1093.50 c P?1819.50 c P,and the ratio of 11S to 7S was 1.49?2.37,which were the types needed to simplify the determination when the enterprise selected raw materials.Based on the cluster analysis of the quality of 12 kinds of LMTVP,the water holding capacity,oil holding capacity,chewiness and sensory score were selected as the key indicators to detect LMTVP.After clustering,the second category was selected as the optimal product to obtain the optimal range of LMTVP quality indicators.The rehydration rate was 120.29%?128.67%,the swelling degree was 1.28?1.31,the water holding capacity was 220.40%?230.34%,the oil holding capacity was 67.93%?72.30%,the hardness was 3721.40g?3744.17g,the elasticity was 90.00%?98.00%,and the chewiness was 2630.69g?2929.84g.3.According to the difference,correlation and cluster analysis of the quality characteristics of 12 How Moisture Textured Vegetable Proteins(HMTVP),there were obvious differences in the degree of texture,sensory evaluation,hardness and chewiness,which could be used to distinguish the quality of the 12 SPC materials.Through the correlation analysis result,has a crucial effect on HMTVP quality of raw material features include NSI,water holding capacity,oil holding capacity,sulphur content,emulsification,foaming,gel strength,coupled with out 7 key indicators,it is concluded that HMTVP requirement of SPC the optimal range of the key indicators:NSI ranges from 50.44%to70.56%,water holding capacity from 455.40%to 529.54%,viscosity from 397.50 c P to856.29 c P,sulfhydryl content from 3.62?mol/g to 5.31?mol/g,emulsification from 8.82%to 10.27%,which can be simplified when selecting raw materials for enterprises.Then cluster analysis was used to select the first type of samples as the best product by using the water and oil holding capacity,texture degree and sensory score of HMTVP as the important indexes to evaluate products.The results showed that the optimum range of the quality index of HMTVP was as follows:water holding capacity of 253.25%?290.31%,oil holding capacity of 93.00%?104.46%,degree of texture of 1.46?2.00,hardness of 18145.40g?20536.49 g,elasticity of 85.00%?87.00%,chewiness of 13706.35 g?15277.18 g.4.Through the difference analysis of the quality indexes of TVP on the market,it was found that the water content of 15 samples ranged from 6.17%to 10.15%,among which the water content of No.12 sample was the highest and it was not easy to store.The fat content varied significantly,and the protein content concentrated between 60%and 70%.Due to the soft texture protein on the market,the water holding capacity,oil holding capacity and the rehydration rate are extremely strong in the range of 233.96%?401.14%,80.72%?211.58%and 241.46%?539.45%,respectively.Through the comparative analysis with the production of LMTVP,the results showed that the water content,water holding capacity,oil holding capacity,water rehydration rate and brightness of the commercially available TVP were much higher,but its texture properties were lower.The hardness and chewiness of the TVP on the market are low,and it has good water-holding and oil-holding properties.However,compared with the production of LMTVP,it has poor fibrous feeling and low elasticity.In addition,the production of LMTVP is not as bright and white as commercially available.Therefore,it is the future development direction to improve the production process of the production of LMTVP to obtain better functional properties,texture properties and color,so as to increase the acceptance of TVP. |
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