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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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

基金项目：国家重点研发计划项目（2022YFD2100505）；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]；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。（剩余22445字）