Abstract：
This study aimed to modify the sensory properties of rapeseed protein concentrate using a combination of fermentation and high-moisture extrusion processing for producing meat analogues. The fermentation was carried out with Lactiplantibacillus plantarum and Weissella confusa strains, known for their flavour and structure-enhancing properties. Contrary to expectations, the sensory evaluation revealed that the fermentation induced bitterness and disrupted the fibrous structure formation ability due to the generation of short peptides. On the other hand, fermentation removed the intensive off-odour and flavour notes present in the native raw material. Several control treatments were produced to understand the reasons behind the hindered fibrous structure formation and induced bitterness. The results obtained from peptidomics, free amino ends, and solubility analyses strongly indicated that the proteins were hydrolysed by endoproteases activated during the fermentation process. Furthermore, it was suspected that the proteins and/or peptides formed complexes with other components, such as hydrolysis products of glucosinolates and polysaccharides.
摘要：
本研究旨在使用发酵和高水分挤压加工相结合的方法来改善菜籽浓缩蛋白的感官特性，以生产肉类类似物。用植物乳plactiplantibacillus和Weissellaconfusa菌株进行发酵，以其风味和结构增强特性而闻名。与预期相反,感官评价表明，由于短肽的产生，发酵引起苦味并破坏了纤维结构的形成能力。另一方面,发酵去除天然原料中存在的强烈异味和风味。进行了几种对照处理，以了解阻碍纤维结构形成和引起苦味的原因。从肽组学获得的结果，游离氨基末端,和溶解度分析强烈表明，蛋白质被发酵过程中激活的内切蛋白酶水解。此外，怀疑蛋白质和/或肽与其他成分形成复合物，如芥子油苷和多糖的水解产物。
