[1]夏春月,刘慧雯,邱铖铖,等.人造肉发色剂微胶囊化亚铁血红素肽的制备及在3D打印中的应用[J].江苏农业学报,2025,(04):776-789.[doi:doi:10.3969/j.issn.1000-4440.2025.04.016]
　XIA Chunyue,LIU Huiwen,QIU Chengcheng,et al.Preparation of microencapsulated ferrous heme peptide as a coloring agent for artificial meat and its application in 3D printing[J].,2025,(04):776-789.[doi:doi:10.3969/j.issn.1000-4440.2025.04.016]
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人造肉发色剂微胶囊化亚铁血红素肽的制备及在3D打印中的应用()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年04期
页码:
776-789
栏目:
加工贮藏·质量安全
出版日期:
2025-04-30

文章信息/Info

Title:
Preparation of microencapsulated ferrous heme peptide as a coloring agent for artificial meat and its application in 3D printing
作者:
夏春月1; 2; 刘慧雯1; 2; 邱铖铖1; 吴本刚1; 孙冲1; 2; 王道营2
(1.江苏大学食品与生物工程学院,江苏镇江212013；2.江苏省农业科学院农产品加工研究所,江苏南京210014)
Author(s):
XIA Chunyue1; 2; LIU Huiwen1; 2; QIU Chengcheng1; WU Bengang1; SUN Chong1; 2; WANG Daoying2
(1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2.Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
人造肉发色剂; 亚铁血红素肽; 微胶囊化; 3D打印技术
Keywords:
artificial meat colorant; ferrous heme peptide; microencapsulation; 3D printing technology
分类号:
TS251.93；TP391
DOI:
doi:10.3969/j.issn.1000-4440.2025.04.016
文献标志码:
A
摘要:
植物基人造肉作为新型模拟肉,已广泛应用于食品工业生产,然而由于缺乏动物源血红素,无法呈现动物肉的颜色,因此肉色模拟是人造肉技术发展的一个难点。为获得与动物肉相同色泽和质地的植物基人造肉,本研究从血红素蛋白质发色机制出发,优化了酶解提取亚铁血红素肽的方法,制备结构稳定、色泽良好的微胶囊化亚铁血红素肽,并作为人造肉发色剂添加到植物蛋白质基础材料中,采用3D打印技术改善了人造肉的质地、口感,并获得了满意的肉色效果。本研究结果为开发安全、高效的人造肉发色剂提供了新思路,同时还实现了鸡血的高价值利用。
Abstract:
Plant-based artificial meat, as a novel meat analogue, has been widely adopted in industrial food production. However, due to the absence of animal-derived heme, it fails to replicate the characteristic color of real meat, making color simulation a significant challenge in the development of artificial meat technologies. To achieve plant-based artificial meat with color and texture comparable to animal meat, this study focused on the chromogenic mechanism of heme proteins. We optimized the enzymatic hydrolysis method for extracting ferrous heme peptides, prepared structurally stable and color-effective microencapsulated ferrous heme peptides, and incorporated them as a coloring agent into plant protein-based materials. By applying 3D printing technology, we improved the texture and mouthfeel of the artificial meat, achieving satisfactory meat-like coloration. The findings of this study provide novel insights for developing safe and efficient colorants for artificial meat, while simultaneously achieving high-value utilization of chicken blood.

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备注/Memo

备注/Memo:
收稿日期：2024-04-10基金项目：国家重点研发计划项目(2022YFD2100505)；江苏现代农业(克氏原螯虾)产业技术体系质量安全与加工创新团队项目[(JATS(2023)402]；江苏省自然科学基金面上项目(BK20211141)作者简介：夏春月(1997-),女,山东莘县人,硕士,研究方向为生物与医药。(E-mail)1571829917@qq.com通讯作者：吴本刚,(E-mail)wubg@ujs.edu.cn；孙冲,(E-mail)sunchong0106@163.com
更新日期/Last Update: 2025-05-26