Characterization and application analysis of tissue vegetable proteins

 As one of the important inventions in the food industry, plant tissue protein is a fibrous plant protein with a texture similar to muscle fibers formed by the production and processing of plant protein by a special process. 

Plant tissue proteins are mainly classified according to their structural organization, including thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to different silk type structures and the tensile strength of silk, there are many The combination of plant tissue protein can be used to make ham, meat filling, beef jerky and canned food. Its own advantages are embodied in: giving meat texture to products; replacing meat products and reducing costs, improving their cost-effectiveness; good taste improvement effect; juice outflow inhibition effect; heat shrinkage inhibition effect; oil outflow inhibition effect; fiber formation effect; tissue formation synergistic effects, etc. The food made from it is basically no different from ordinary meat food in taste. However, the price of plant tissue protein is only 1/5 of that of lean pork, and the protein content is 2-3 times that of fish, meat and eggs.


Plant tissue protein properties

Plant tissue protein is a structural protein with muscle fibers, with good chewiness and rich nutritional value. Its protein content is about 60%-90%, which is more than 3 times that of pork, more than 4 times that of eggs, and 16 times that of milk. more than twice, and the product appearance is stable and good, and does not contain cholesterol.

1.1 Water absorption

The water absorption of plant tissue protein, also known as rehydration, refers to its ability to absorb water when immersed in water, which is closely related to the rehydration temperature, the character and size of plant tissue protein. The water absorption rate refers to the ratio of the weight after rehydration to the dry weight of the sample. The rehydration temperature is generally 30-50°C, and the rehydration time is 10-20min. The rehydration soaks until the surface fully absorbs water and there is no hard block inside. The water absorption rate is generally in the range of 250%-350%, that is, the weight of 1kg of plant tissue protein after rehydration is about 2.5-3.5kg.

1.2 Tissue fibers

Plant tissue protein has a structure similar to muscle fiber, and the fiber stripes are clear and delicate, the surface is smooth, and the inner fiber filaments are neat. Take a certain amount of vegetable drawing protein (dry basis), remove it after rehydration, drain it, and put it into a shredding machine to make filaments. According to different application fields, it can be disassembled into different lengths and thicknesses of shredded fibers, and the disassembly time is generally 30-60s.

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