2019-2020年东北农业大学谷朊粉对仿肉制品品质的影响数据集

以大豆蛋白为原料，系统研究谷朊粉含量与仿肉制品品质的关系。包含原料及不同谷朊粉含量下各仿肉样品的GC/MS总离子色谱图、不同谷朊粉含量下仿肉制品中的风味保留对比、原料谷朊粉含量对仿肉制品各挥发性风味物质保留率的影响、谷朊粉含量对仿肉制品显微结构的影响、不同谷朊粉含量的仿肉制品T2弛豫曲线、对仿肉制品弛豫时间（T2）的影响、不同谷朊粉含量仿肉制品的红外光谱图、谷朊粉含量对仿肉制品蛋白质二级结构的影响、不同谷朊粉含量仿肉的蛋白电泳图、不同谷朊粉含量仿肉的DSC图谱、谷朊粉含量对热变性峰值温度（Tp）和热变焓（?H）的影响

Taking soybean protein as the raw material, this dataset systematically investigates the correlation between vital wheat gluten content and the quality of imitation meat products. It includes the following contents:
1. GC/MS total ion chromatograms of raw materials and each imitation meat sample at different vital wheat gluten contents;
2. Comparison of flavor retention in imitation meat products across various vital wheat gluten content levels;
3. The effect of vital wheat gluten content in raw materials on the retention rate of individual volatile flavor compounds in imitation meat products;
4. The effect of vital wheat gluten content on the microstructure of imitation meat products;
5. T2 relaxation curves of imitation meat products with different vital wheat gluten contents;
6. The influence of vital wheat gluten content on the relaxation time (T2) of imitation meat products;
7. Infrared spectra of imitation meat products with different vital wheat gluten contents;
8. The effect of vital wheat gluten content on the protein secondary structure of imitation meat products;
9. Protein electrophoresis patterns of imitation meat products with different vital wheat gluten contents;
10. DSC thermograms of imitation meat products with different vital wheat gluten contents;
11. The impact of vital wheat gluten content on the thermal denaturation peak temperature (Tp) and thermal denaturation enthalpy (ΔH) of imitation meat products.