In this paper,pea protein(PPI)with sodium alginate(SA)and phosphate complex(CP)was used as raw material to improve the quality of pea protein simulated meat products.The quality of the organised pea protein was e-valuated by examining the rehydration,oil retention,nitrogen solubility index,textural properties,colour difference,sensory and microstructure of the organised product.The results showed that the addition of 0.1％SA increased the rehy-dration of the organised product by 44.15％,and the extrudates with 0.3％SA achieved the maximum NSI(5.10),de-gree of organisation(1.793)and sensory score(7.85).The denaturation of the protein in the extruder barrel and the ex-posure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39％increase in the oil-holding properties.The addition of 0.3％CP resulted in a maximum of 1.806 organisational degree of the protein product,which was observed by scanning electron microscopy to have a more pronounced fibrous structure.Thus,appropriate levels of sodium alginate(0.3％)and phosphate complex(0.3％)improved the quality characteristics of the organised pea protein product.
pea proteinsodium alginatecomplex phosphatehigh-moisture extrusionorganization
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