Effect of extrusion texturization on the structure of soybean protein and the quality of textured soybean protein products:A review
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.
万方数据
维普
