분리대두단백과 분리녹두단백의 함량에 따른 저수분 압출성형 대체육의 이화학적 특성 = Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein

다국어 초록 (Multilingual Abstract)

This study evaluates the physicochemical characteristics of low-moisture meat analog (LMMA) after replacing isolated soybean protein with isolated mung bean protein. Six different mixing ratios (ISP:IMBP) were prepared using feed materials of isolated soy protein (ISP) and isolated mung bean protein (IMBP) -50:0, 40:10, 30:20, 20:30, 10:40, and 0:50. The prepared mixtures were then mixed with wheat gluten (40%), and corn starch (10%). Extrusion process variables evaluated were moisture content of 40%, barrel temperature of 150°C, screw speed of 250 rpm, and feed rate of 100 g/min. We observed a decrease in the expanded structure of the meat analog with an increasing proportion of IMBP; meat-like structures were observed when the proportion of IMBP was between 10 to 20%. With increasing IMBP content, there was a decrease in the water holding capacity and water absorption capacity of the LMMA, while springiness, integrity index, and oil absorption capacity increased. The highest chewiness was obtained at 20% IMBP content. Results of this study indicate the possibility of producing low-moisture meat analog by replacing ISP with an appropriate amount of IMBP.

국문 초록 (Abstract)

본 연구에서는 분리녹두단백 함량에 따른 저수분 압출성형 대체육의 이화학적 특성을 살펴보았다. 분리대두단백과 분리녹두단백 함량을 50:0, 40:10, 30:20, 20:10, 0:50의 비율과 각각에 밀 글루텐 40%, 옥수수 전분 10%로 고정하여 배합하였다. 압출성형 공정변수는 수분 함량 40%, 배럴 온도 150°C, 스크루 회전 속도 250 rpm, 원료 투입량 100 g/min으로 고정하였다. 분리녹두단백의 함량이 증가할수록 수분흡수력은 감소하였지만 탄력성과 응집성은 증가하였다. 씹힘성은 분리녹두단백의 함량이 20%에서 가장 높았다. 수분흡착능력은 분리녹두단백질의 함량이 증가함에 따라 증가하였지만 유지흡착능력은 감소하는 경향을 보였다. 또한 분리녹두단백의 함량이 증가할수록 조직잔사지수는 증가하였지만 수용성 질소지수는 감소하였다. 대체육의 섬유상 구조는 분리녹두단백 20%까지의 첨가가 가장 잘 나타났다. 본 연구를 통해 분리대두단백을 분리녹두단백으로 대체할 가능성을 발견하였다. 따라서 분리녹두단백으로 만든 식물성 대체육은 다양한 식품중간소재로 사용할 수 있을 것이다.

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