数字农科院2.0

Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant-Based Products

文献类型： 外文期刊

作者： Zhou, Huan;Wang, Qiang;Zhang, Jinchuang

作者机构：

关键词： die design;extrusion technology;plant proteins;product development;texturization mechanism

期刊名称： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

ISSN： 1541-4337

年卷期： 2025 年 25 卷 1 期

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Extrusion technology has been widely applied in texturization of plant proteins, especially for the plant-based meat substitute manufacture. The die, as the core component of the extruder, plays a vital role in the formation of plant protein fibrous structures during the extrusion process. However, information such as die geometry, function, and parameters is not sufficient, which poses challenges for protein restructuring control and final plant-based product design. Therefore, this review aims to systematically summarize the primary functions and classifications of extruder dies in the literature, and thus, uncover the importance of die design in the development of extrusion technology. Furthermore, the current research about the changes of protein conformation, nutrient composition, and the texture formation attributed to the die types, dimension, and temperature is analyzed. Lastly, some novel dies emerged are discussed in conjunction with new plant-based product design. The review will provide a reference for the targeted design of die components and new products in future extrusion processes.

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