交联酶复合多糖对植物基肉饼的品质提升作用

doi:10.7506/spkx1002-6630-20250915-114

食品科学 ›› 2026, Vol. 47 ›› Issue (6): 111-128.doi: 10.7506/spkx1002-6630-20250915-114

• 食品化学 • 上一篇

交联酶复合多糖对植物基肉饼的品质提升作用

曾祥权，刘梦萱，谭昊翔，刘思嵘，李英燕，米家昕，赵美婷，李海航，赵松松，李健

（1.北京工商大学食品与健康学院，教育部老年营养与健康重点实验室，北京 100048；2.天津商业大学机械工程学院，天津 300134）

发布日期:2026-04-14
基金资助:
农业科技重大项目

Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties

ZENG Xiangquan, LIU Mengxuan, TAN Haoxiang, Liu Sirong, LI Yingyan, MI Jiaxin, ZHAO Meiting, LI Haihang, ZHAO Songsong, LI Jian

(1. Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China)

Published:2026-04-14

摘要/Abstract

摘要： 为了解决植物基肉饼存在的质构拟真度低、风味品质不佳等问题，提升植物基肉饼的品质，本研究开发了交联酶（谷氨酰胺转氨酶（transglutaminase，TG酶）、漆酶）复合不同多糖（壳聚糖、魔芋胶、黄原胶）处理的新型调控技术。结果显示，多糖可改善植物肉饼的感官、色泽、质构特性、持水性等，综合比较发现3%多糖添加量的改善效果最佳。基于此，进一步探究了交联酶复合多糖处理对植物基肉饼品质的提升效果，发现复合处理提高了肉饼的感官得分，2.0 g/kg TG酶、2.0 g/kg漆酶分别复合3%壳聚糖处理可改善肉饼色泽、硬度、弹性及咀嚼性，提升持水性，降低解冻损失，并降低脂质过氧化程度。电子鼻分析显示，2.0 g/kg TG酶复合3%壳聚糖处理可在一定程度上掩蔽产品的豆腥味。进一步分析最佳处理组改善肉饼品质的机理发现，壳聚糖复合TG酶、漆酶处理组样品二硫键含量增加，内部结构更紧凑。此外，通过气相色谱-质谱技术分析发现，酶复合壳聚糖处理可显著增加具有蘑菇香味的1-辛烯-3-醇、甜香味的2-戊基-呋喃及油脂味的己酸含量，抑制典型异味风味化合物（如(E)-2-己烯醛和2-己烯醛）的生成。综上，TG酶和漆酶复合壳聚糖处理可有效改善植物肉饼的品质。本研究可为后续植物基肉制品的工艺改良提供理论参考。

关键词: 植物基肉饼；谷氨酰胺转氨酶；漆酶；多糖；质构；风味

Abstract: To solve the problems of poor textural fidelity and flavor quality of plant-based meat patties and to improve their quality, this study developed a novel formulation of plant-based meat patties with combined addition of crosslinking enzymes (transglutaminase (TGase), laccase) and different polysaccharides (chitosan, konjac gum, and xanthan gum). The results showed that polysaccharide addition significantly improved the sensory, color, textural properties, and water-retention capacity of the patties, with the effect being most pronounced at 3% polysaccharide concentration. Combined addition of crosslinking enzymes with polysaccharides was found to increase the sensory score of plant-based meat patties; 2.0 g/kg of TGase or 2.0 g/kg of laccase plus 3% chitosan improved the color, hardness, elasticity, chewiness, and water-holding capacity, and reduced thawing loss and lipid peroxidation levels. Electronic nose analysis showed that addition of 2.0 g/kg of TGase and 3% chitosan masked the beany odor. Furthermore, the mechanism by which the optimal treatment improved the quality of plant-based meat patties was investigated. It was shown that chitosan plus crosslinking enzyme treatment significantly increased the content of disulfide bonds in samples, resulting in a more compact internal structure. Moreover, gas chromatography-mass spectrometry (GC-MS) analysis showed that crosslinking enzyme plus chitosan treatment significantly increased the contents of 1-octen-3-ol (responsible for mushroom flavor), 2-pentyl-furan (responsible for sweet flavor) and hexanoic acid (contributing to fatty flavor) in plant-based patties, while inhibiting the formation of typical off-flavor compounds such as (E)-2-hexenal and 2-hexenal. Based on the findings of the present study, TGase or laccase plus chitosan treatment can effectively improve the quality of plant-based patties, which provides a theoretical basis for the formulation improvement of plant-based meat patties.

Key words: plant-based patties; transglutaminase; laccase; polysaccharides; texture; flavor

中图分类号:

TS255.1

曾祥权，刘梦萱，谭昊翔，刘思嵘，李英燕，米家昕，赵美婷，李海航，赵松松，李健. 交联酶复合多糖对植物基肉饼的品质提升作用[J]. 食品科学, 2026, 47(6): 111-128.

ZENG Xiangquan, LIU Mengxuan, TAN Haoxiang, Liu Sirong, LI Yingyan, MI Jiaxin, ZHAO Meiting, LI Haihang, ZHAO Songsong, LI Jian. Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties[J]. FOOD SCIENCE, 2026, 47(6): 111-128.

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交联酶复合多糖对植物基肉饼的品质提升作用

Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties

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