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| Research progress on the formation mechanism of high-moisture extrusion textured vegetable protein fiber structure |
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| DOI： |
| KeyWord:vegetable protein texturing high-moisture extrusion fiber structure moisture addition extrusion temperature cooling die head |
| FundProject:国家“十四五”重点研发计划“大宗油料加工副产物综合利用关键技术与装备集成及产业化示范”（2021YFD2100405） |
| Author Name | Affiliation | | LI Xuefei1, XIANG Hai2, REN Jiajia2, YAO Zhanbin2, ZHANG Yixiao3 | 1.Chinese Academy of Agricultural Mechanization Sciences Group Co. , Ltd. , Beijing
100083, China
2.China Machinery Kangyuan Cereals and Oil Equipment (Beijing)
Co. , Ltd. , Beijing 100083, China； 3.Unit 32381 of the Chinese People′s
Liberation Army，Beijing 100072, China |
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| Download times: 2027 |
| Abstract: |
| High-moisture extrusion texturing technology is currently the main processing technology for producing textured vegetable protein with a fibrous structure and taste similar to animal meat. In order to provide a theoretical reference for the future processing and product design of new plant-based meat analogues, the mechanisms influencing the formation of fibrous structures during high-moisture extrusion of plant proteins were described from three aspects: raw and auxiliary materials (vegetable protein, additives), extrusion system parameters(moisture addition, extrusion temperature, screw speed and feeding speed) and cooling die head. Protein intermolecular interactions are key to the formation of textured vegetable protein fiber structures, and different vegetable protein depends on different protein intermolecular interactions for their textured structures. Additives can change the mode and degree of intra- or intermolecular interaction of proteins, thus directly influencing the formation of the fiber structure of the finished textured vegetable protein. Extrusion parameters affect the textural properties of the product mainly by influencing the protein structure. The cooling die head facilitates the formation of anisotropic fiber structures. |
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