PDF(Pubmed)
Abstract：
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett-Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG.
摘要：
对非动物蛋白替代来源的不断增长的需求刺激了该领域的研究。蘑菇在植物性食品的创新中显示出潜力。在这项研究中,目的是从平菇蘑菇中应用酶处理（β-葡聚糖酶和转谷氨酰胺酶-TG）开发原型鱼片类似物。Plackett-Burman20实验设计用于优化40个变量。燕麦粉（OF）对硬度和胶质构参数产生积极影响，但对粘结性和回弹性产生负面影响。大豆分离蛋白(SPI)对弹性有积极作用，胶质和耐嚼，虽然阿拉伯胶对弹性有负面影响，凝聚力和韧性。感官分析后，用1%木薯淀粉进行测定，5%的,5%SPI,0.1%转谷氨酰胺酶（240分钟/5°C），1%椰子油，1%大豆油，0.2%三磷酸钠，发现0.6％的β-葡聚糖酶（80°C/10分钟）和没有β-葡聚糖酶失活的情况下与鱼片表现出更大的相似性。碳氢化合物类，在通过色谱法和电子鼻进行的芳烃谱分析中，醇和醛是主要的。结论是，可以使用TG进行酶促处理来制备基于蘑菇的鱼片类似物。
