- 期刊
植物肉蛋白纖維濕式紡絲研究
Research on Plant Based Protein Fiber Wet Spinning Process
摘要
本研究目的是以紡絲製程技術，開發出纖維細度≦100µm之蛋白質纖維，以接近真實肉品肌理長纖維組織型態，開發人造蛋白質素肉纖維，用以解決目前市面上人造素肉產品結構鬆散的問題，影響人造肉製品的擬真性，無法廣為消費者接受的食用口感。本研究以植物蛋白為主軸，選用植物蛋白及流動助劑組合，透過濕式紡絲製程，拉伸出纖維型態的植物蛋白，並透過後加工方式，將纖維堆疊成植物肉蛋白纖維。本研究所開發的植物蛋白的分子量分佈範圍，介於15 kDa至165 kDa，纖維直徑約為20～60µm，與真正肉品纖維的直徑（≦100µm）結構相似，植物蛋白纖維斷裂伸長率≦85%、纖維的縱向剪切力介於3kg至20kg間，所開發的植物蛋白脂肪含量僅0.24g／100g與蛋白質的比例為4.8，遠低於其他市售植物肉品，具健康的營養價值。未來可廣泛的應用於植物纖維型態的素肉產品，與其他商品相比具有更高的蛋白質和更低的熱量。
並列摘要
In this project, protein fibers with diameter ≤100µm were developed by using spinning process. An artificial plant based meat with long fiber structure that has similar size with real meat fiber was made to solve the problem of commercial vegan meat products (lack of fibrous taste). Soy protein was used as the main material with addition of flow aid. By using wet spinning process, these two materials were dissolved together and injected into coagulation bath to form fiber. The fibers were stacked into vegan meat product through post processing. The molecular weight distribution of soy protein used in this project is around 15kDa to 165kDa. The protein fiber diameters are 20~60 µm, which is similar to the diameter (≤100µm) of real meat fiber. The longitudinal shear force of the fiber is between 3 kg and 20 kg. The fat content of the developed vegetable protein is only 0.24g/100g and the ratio of protein to protein is 4.8. The fat content is lower than other commercial vegetable meat products. In the future, this technology can be used to develop a low calories and high protein fibrous vegan meat products.