关键词: 蛋白质, 酶法改性技术, 高水分挤压技术, 植物基肉制品, 应用进展

Abstract: Plant proteins can form plant-based meat products with similar quality characteristics of animal meat， which is a useful supplement to animal meat and is of great significance to realize high value utilization of protein and guarantee efficient supply. However, the current plant-based meat products still have problems such as insufficient elasticity, loose structure and poor juiciness, and are mostly used in the form of minced meat for meatballs, meat cakes, dumplings and other meat product additions, which cannot fully meet the needs of Chinese consumers yet. Enzymatic modification technology is safe, efficient and green, which can modify the protein structure and improve the quality of the product such as texture and flavor, and has been widely used in the research and product development of meat products, and has also shown good application prospects in plant-based meat products. Therefore, this paper reviewed the literature, sorted out the differences of chemical structure and functional properties between animal and plant proteins, analyzed the mechanism of protein structure modification by enzymatic modification technology and its application in meat products, and explained the latest progress of the application of combined process of enzymatic modification technology and extrusion technology in plant-based meat products, in order to provide reference for the development and quality improvement of new plant-based meat products in China.

Key words: protein, enzymatic modification technology, high moisture extrusion technology, plant-based meat products, application progress