学术沙龙

学术沙龙第十五期:植物蛋白基仿生肉发展现状及品质调控

发布时间:2021-05-07 

报 告 人:孙翠霞   食品科学与工程系 助理研究员

   间:2021年5月12日 (星期三) 12:40-13:30

   点:赌博十大网站平台创新楼(B楼)104会议室

主办单位:赌博十大网站平台学科与科技办、赌博十大网站平台青年教师联谊会

 

 

报告题目:植物蛋白基仿生肉发展现状及品质调控

报告摘要:

蛋白质是人类健康生活必需的营养元素,摄取高蛋白质食物成为一种饮食趋势。以植物蛋白为基料,通过一定的技术手段制备具有动物肉的纤维结构、质构、颜色、风味、口感、外观的仿生肉制品,不仅具备绿色、环保、节能、安全、营养、健康等特点,而且充分体现了动物福利和人道主义。作为动物源蛋白替代品,植物蛋白基仿生肉在未来5-10年将呈现出爆发式增长,是未来食品发展的重要方向和关键载体。本课题组围绕仿生肉进行原料挖掘、技术攻关、产品开发与市场探索,以期通过结构设计建立精准调控技术,实现仿生肉营养品质的创新提升,为人们的生活提供多样化选择。

报告人简介:

2018年获中国农业大学食品科学博士学位,2016-2017年在美国田纳西大学联合培养,2018年7月入职赌博十大网站平台。

【PI学科组研究方向】:

报告人在以方亚鹏教授为PI的食品胶体科学课题组开展植物蛋白结构与功能解析方面的研究。

本课题组研究方向:

(1)食品胶体营养学 (2)食品减盐与降糖(3)未来食品创制

 

【代表性著作】: 

[1] Sun, C., Xiong, Z., Zhang, J., & Fang, Y. (2020). Environmental parameters-dependent self-assembling behaviors of α-zein in aqueous ethanol solution studied by atomic force microscopy. Food Chemistry, 331, 127349.

[2] Sun, C., Ge, J., He, J., Gan, R., & Fang, Y. (2020). Processing, quality, safety, and acceptance of meat analogue products. Engineering. https://doi.org/10.1016/j.eng.2020.10.011.

[3] Sun, C., Gao* Y., & Zhong*Q. (2018). Properties of ternary biopolymer nanocomplexes of zein, sodium caseinate, and propylene glycol alginate and their function of stabilizing high internal phase Pickering emulsions. Langmuir, 34, 9215-9227.

 

ACADEMIC SALON (XV)

SPEAKER: Cuixia Sun

Research Associate

Department of Food Science and Technology

TIME :12:40-13:30  May 12, 2021

VENUE:Room 104, Building B, SAB

ORGANIZER:Office of Discipline and Science & Technology, SAB;

Young Teachers Association, SAB

TITLE: Development and Attribute Improvement of Plant-Based Meat Analogues

ABSTRACT:

Proteins are essential element in human nutrition, and meat products are the major sources of animal proteins with a high quality. Plant proteins have a well-balanced amino-acid composition, and exhibit a great potential to replace meat by developing healthy, high protein, low saturated fat, cholesterol free and a similar nutritional meat-like products. The meat analogues are not meat, but looks, tastes and feels like meat, referring to the products with no meat-containing components but show similar appearance, texture, taste, and color to meat. As a substitute for animal meat, plant-based meat analogues will show explosive growth in the next 5-10 years, which is an important direction of future food development. Therefore, it is of great significance to carry out basic research, technical breakthrough, product development and market exploration in plant-based meat analogues.

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