What are the characteristics of plant drawing protein?

Plant drawing protein characteristics

Plant drawing protein is a protein with muscle fiber structure, which has a good chewing feeling and rich nutritional value. Its protein content is about 60%-90%, which is more than 3 times that of pork, more than 4 times that of eggs, and 16 times that of milk. times, and the product shape is stable and good, free of cholesterol.

1. Water absorption

The water absorption of plant drawing protein, also known as rehydration, refers to its ability to absorb water when soaked in water, and is closely related to the rehydration temperature, the properties and size of plant drawing protein.

The water absorption rate refers to the ratio of the weight after rehydration to the dry weight of the sample. The rehydration temperature is generally 30-50°C, and the rehydration time is 10-20min. The rehydration is soaked until the surface is fully absorbed and there is no hard lump inside. The water absorption rate is generally in the range of 250%-350%, that is, the weight of 1kg plant drawing protein after rehydration is about 2.5-3.5kg.

2. Filamentity

plant drawing protein has a structure similar to muscle fibers, and the fiber stripes are clear and delicate, the surface is smooth, and the internal fibers are neat. Take a certain amount of plant drawing protein (dry basis), remove it after rehydration, drain it, and put it into a wire dismantling machine. According to different application fields, it can be dismantled into fiber meat shreds of different lengths, shorts and thicknesses, and the dismantling time is generally 30-60s.

3. Water retention

Water retention refers to the ability of plant drawing protein to retain water during processing, and water retention is related to PH, ionic strength, and temperature. When the PH is greater than 4, its water retention will increase with the increase of PH. Take a certain amount of plant drawing protein and mix it with seasoning evenly after rehydration. Until it precipitates, weigh it and put it in a centrifuge (3000r/m) for 5 minutes, pour out the supernatant and weigh it. The part of the added liquid that is retained by the plant drawing protein is the water retention, expressed in g/100g, and the water retention is generally at 200-300 range.

4. Emulsification

Emulsification refers to the ability of the plant drawing protein to absorb after mixing with water and oil. After rehydrating 10g of the sample, disassemble the silk and put it in a chopping machine, chop and mix at a low speed, continuously add 50ml of soybean oil, chop and mix After 3 minutes, put it into a centrifuge at 500r/min for 5 minutes, and measure the amount of separated oil. The more water is separated, the worse the emulsifying property is, and the emulsifying property is generally 30-50ml.


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