人造肉發(fā)色劑微膠囊化亞鐵血紅素肽的制備及在3D打印中的應(yīng)用

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Abstract：Plant-basedartificial meat，as anovel meat analogue，has been widelyadopted inindustrial food production.However，due tothe absenceofanimal-derived heme，itfailstoreplicate thecharacteristiccolorofreal meat，making colorsimulationasignificantchallngeinthedevelopmentofartificialmeattechnologies.Toachieveplant-basedartificial meat with colorand texturecomparable toanimal meat，this studyfocusedonthechromogenic mechanismof heme proteins. We optimized the enzymatic hydrolysis method for extracting ferrous heme peptides，prepared structurallstable and colorefective microencapsulated ferrous hemepeptides，nd incorporated themasacoloring agent intoplant protein-based materials.Byapplying3Dprinting technology，weimprovedthetextureand mouthfeloftheartficial meat，achievingsatisfacto

收稿日期：2024-04-10

基金項(xiàng)目：國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2022YFD2100505）；現(xiàn)代農(nóng)業(yè)（克氏原螯蝦）產(chǎn)業(yè)技術(shù)體系質(zhì)量安全與加工創(chuàng)新團(tuán)隊(duì)項(xiàng)目[（JATS（2023）402]；省自然科學(xué)基金面上項(xiàng)目（BK20211141）

作者簡(jiǎn)介：夏春月（1997-），女，山東莘縣人，碩士，研究方向?yàn)樯锱c醫(yī)藥。（剩余22445字）