螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响

本研究以大豆分离蛋白及谷朊粉为主要原料，以天然呈味粉末油脂为香气调味料，利用高湿挤压技术制备持香型仿肉制品。通过固相微萃取-气相色谱-质谱联用、扫描电子显微镜、核磁共振及傅里叶变换红外光谱分析，确定螺杆转速对持香型仿肉制品挥发性风味物质保留率、微观结构、水分分布、蛋白结构的影响。结果表明挥发性风味物质保留率总体随螺杆转速的增加有先增多后减少的变化趋势，在300 r/min时最大，且仿肉制品较紧密的微观结构、较小的水分子运动自由度及蛋白质二级结构的展开均有利于风味物质的保持。

Effect of Screw Rotation Speed on Structure and Volatile Component Retention Rate of Flavored Meat Analogues Produced by an Extruder

In this study, we prepared flavored meat analogues using soybean protein isolate and wheat gluten as major ingredients and natural flavor-active oil powder as a flavoring agent by high moisture extrusion. Solid phase microextraction coupled with gas chromatography-mass spectrometry, scanning electron microscopy, nuclear magnetic resonance and infrared spectroscopy were used to determine the effect of screw rotation speed on flavor retention, microstructure, water distribution and protein structure of flavored meat analogues. The results showed that flavor retention increased with increasing screw rotation speed up to 300 r/min and then decreased. In addition, dense microstructure of meat analogues, smaller freedom of motion of water molecules and unfolding of protein secondary structures were beneficial to the preservation of flavor substances.