数字农科院2.0

Texture and structure of high-moisture extrudates produced from soybean protein isolates with different 7S/11S globulin ratios

文献类型： 外文期刊

作者： Chengxin Fei;Lin Li;Ruojie Zhao;Xinrui Wang;Bei Fan;Liya Liu;Fengzhong Wang;Yatao Huang

作者机构：

关键词： 7S/11S ratio;High-moisture extrusion;Soybean protein isolate;Texture

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2025 年 171 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The effects of different 7S/11S ratios of soybean isolate proteins (SPI) on the structure of textured vegetable proteins (TVP) and their formation mechanisms were investigated using a temporal multi-scale approach to understand the formation of fibrous structures throughout the extrusion process. Although the effect of different 7S/11S ratios on the secondary structure of the SPI was less, the water-holding and emulsification properties of the isolated proteins differed significantly. The results of the high-moisture extrusion experiments showed that the hardness, elasticity, and chewiness of TVP increased significantly with higher 7S/11S ratio and that the degree of organization improved by 14.28 %. Correlation analysis showed that proteins with high 7S/11S ratios had higher water-holding and emulsification stability mainly because of improvement in the water-holding property of the SPI, forming more disulfide bonds during extrusion, increasing the hardness, elasticity, and chewiness of TVP. Analysis of the texture formation process showed that the material underwent extrusion in the die zone, where the β-sheet content increased and inter-molecular disulfide bonds and protein aggregates were formed. The material was subjected to a force in the vertical extrusion direction in the molding area, which caused closely aggregated proteins to disperse, which further aggregated and cross-linked, resulting in the formation of fiber structure. Investigations on the formation of TVP from SPI with different 7S/11S ratios provided support for the preparation of suitable SPI for use in high-moisture textured protein processing.

分类号：

  • 相关文献

[1]High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Yujie Zhang,Jinchuang Zhang,Qiongling Chen,Ning He,Qiang Wang. 2022

[2]Effect Of Glycosylation And Limited H.ydrolysis On Structural And F unctional Properties Of Soybean Protein Isolate. Kopparapu, Narasimha-Kumar,Chen, Jia-Peng,Song, Chun-Li,Xue, Yong-Guo,Sun, Xiao-Hong,Ren, Jian. 2018

[3]Characterization of water state and distribution in textured soybean protein using DSC and NMR. Chen, Feng Liang,Wei, Yi Min,Zhang, Bo.

[4]Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis. Lei D.,Li J.,Zhang C.,Li S.,Zhu Z.,Wang F.,Deng Q.,Grimi N.. 2022

[5]The properties of plant-based protein particles with co-spray drying agents. Zhe Liu,Yanzheng Ge,Shanshan Li,Chao Wu,Xue Hei,Guangyue Ren,Benu Adhikari,Qiang Wang,Aimin Shi. 2024

[6]Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. Lin Li,Yatao Huang,Yanfang Liu,Yangyang Xiong,Xinrui Wang,Litao Tong,Fengzhong Wang,Bei Fan,Xiaojia Bai. 2023

[7]Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean. Tongqing Li,Jinchuang Zhang,Anna Hu,Feng Guo,Huan Zhou,Qiang Wang. 2024

[8]Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications. Miao Hu,Weimin Meng,Xin Jiang,Bei Fan,Fengzhong Wang,Shuying Li. 2025

[9]Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein. Xinyu Zhang,Xiaojie Ma,Shinuo Cao,Fei Xiang,Hui Hu,Jinjin Zhu,Dominic Agyei,Qiang Wang,Aimin Shi. 2025

[10]Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation. Ang Meng,Fengliang Chen,Donglin Zhao,Yimin Wei,Bo Zhang. 2022

[11]Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties. Islam, Monirul,Huang, Yatao,Islam, Md Serajul,Lei, Ningyu,Shan, Lei,Fan, Bei,Tong, Litao,Wang, Fengzhong. 2022

[12]Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding. Jinchuang Zhang,Tongqing Li,Qiongling Chen,Haodong Liu,David L. Kaplan,Qiang Wang. 2023

[13]Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Qiongling Chen,Jinchuang Zhang,Yujie Zhang,David L. Kaplan,Qiang Wang. 2022

[14]Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Qiongling Chen,Jinchuang Zhang,Yujie Zhang,Qiang Wang. 2022

[15]High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Jinchuang Zhang,Qiongling Chen,David L. Kaplan,Qiang Wang. 2022

[16]Water binding ability changes of different proteins during high-moisture extrusion. Anna Hu,Tongqing Li,Huan Zhou,Feng Guo,Qiang Wang,Jinchuang Zhang. 2024

[17]Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content. Hu, Anna,Zhou, Huan,Guo, Feng,Wang, Qiang,Zhang, Jinchuang. 2025

[18]Effect of transglutaminase and laccase on the structural changes and texturization behavior of high-moisture extruded pea protein isolate. Li, Tongqing,Hu, Anna,Zhou, Huan,Guo, Feng,Wang, Qiang,Zhang, Jinchuang. 2025

[19]Changes of fibrous structure of high-moisture extruded pea protein isolate for three cooling die geometries. Huan Zhou,Anna Hu,Feng Guo,Xiaojie Ma,Qiang Wang,Jinchuang Zhang. 2025

[20]Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic. Wang, Jun,Xue, Ling-Yang,Xie, Long,Xiao, Hong-Wei,Gao, Zhen-Jiang,Mu, Wei-Song,Fang, Xiao-Ming,Mujumdar, A. S.,Yang, Xu-Hai.

作者其他论文 更多>>