plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Quality Characteristics of Textured Vegetable Protein Patties Supplementedwith Fermented Chlorella pyrenoidosa Extract Powder
조범수†·김민상†·김민웅·김영목·양지영*
국립부경대학교 식품공학과
We investigated how fermented Chlorella pyrenoidosa powder (FCP) may improve the quality of textured vegetable protein (TVP) patties. FCP was prepared by FCP with Bacillus amyloliquefaciens MU2, followed by centrifugation, freeze-drying, and pulverization of the supernatant. We prepared TVP patties with different combinations of transglutaminase and glucono-δ-lactone, and incorporated 0%, 5%, and 10% FCP. The 5% FCP treatment resulted in the highest hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and cutting force. In contrast, the texture values were lower for the 10% FCP treatment, indicating that a higher FCP level may interfere with protein matrix formation. Higher FCP level decreased lightness and increased yellowness. Additionally, treatment with 5% FCP increased the levels of taste-related free amino acids, including glutamic acid, aspartic acid, alanine, and proline. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased from 49.06 mg gallic acid equivalent (GAE)/100 g and 28.74% in the control to 67.84 mg GAE/100 g and 37.52%, respectively, in the 5% FCP treatment. These results suggest that 5% FCP treatment improves the textural properties, free amino acid composition, and antioxidant activity of TVP patties.
Fermented Chlorella pyrenoidosa extract powder, Physicochemical properties, Textured vegetable protein