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| Effect of extrusion texturization on the structure of soybean protein and the quality of textured soybean protein products: A review |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230240 |
| KeyWord:textured soybean protein extrusion texturization protein structure product quality |
| FundProject:国家重点研发计划（2022YFD2101403）；河南省自然科学基金（242300420464）；小麦和玉米深加工国家工程研究中心开放课题（NL2022017）；河南工业大学高层次人才基金（2023BS085） |
| Author Name | Affiliation | | MA Runhao1，AN Hongzhou1,2，XUE Yibo2，HUANG Yanan3，DU Yan1,2 | (1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001,
China
2.National Engineering Research Center for Wheat & Corn Further Processing,
Henan University of Technology, Zhengzhou 450001, China
3.Henan Nanjie
Village (Group) Co. , Ltd. , Luohe 462600, Henan, China) |
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| Abstract: |
| Textured soybean protein (TSP) is a type of product that uses soybean protein as raw material and uses the high temperature, high pressure, and high shear force of the extruder to change the initial structure of protein molecules, ultimately forming a product with a fibrous structure and a taste similar to animal meat. Aiming to provide a theoretical reference for the research and development of TSP products, by introducing the extrusion texturization process of soybean protein, the structural changes of soybean protein in the extrusion process were reviewed, focusing on the effects of extrusion texturization on the intermolecular interactions and protein conformation of soybean protein, and the effects of raw and auxiliary materials and extrusion process parameters on the quality of TSP were summarized. During the texturization process of soybean protein, the spatial structure and intermolecular forces of protein changed, and the covalent bonds, mainly disulfide bonds, played an important role in the formation of the fibrous and reticular protein structure. Different raw and auxiliary materials and extrusion process parameters had different influences on the degree of texturization of soybean protein. In the future, it is necessary to increase innovation and improvement of extrusion equipment, improve the adaptability of raw material types, and develop TSP products suitable for localization. |
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