Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate.

Rheological properties influence the velocity gradient in the die passage of the extruder and the formation of fibrous structure of plant protein. The rheological properties of 11 s-rich (11 s-RI) and 7 s-rich (7 s-RI) soy protein fractions prepared at a pilot scale were studied to explore their potential in the production of extruded textured proteins. The results showed that compared to 7 s-RI, 11 s-RI exhibited larger particle sizes, lower solubility, lower water holding capacity of insoluble protein, and lower net surface charge in aqueous solutions.

Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions.

The texture of soybean protein-based products is primarily influenced by the aggregation and gel morphology of the protein, which is modulated by manufacturing factors. Interactions involved in protein morphology changes include disulfide bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds. Notably, an interaction perspective probably provides a new way to explaining the aggregation and gel morphology, which could help overcome the hurdle of developing a textured product.

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure.

At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the preparation of organised protein products based on soybean protein and wheat protein under high moisture extrusion conditions. It was revealed that SA-4%, XG-2%, and MD-2% (w/w) significantly enhanced the structural and physical properties of the fibres.

Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torque.

This study investigated the relationship between nitrogen soluble index (NSI), bulk density, gel storage modulus of soybean protein isolate and torque during high-moisture (50%) extrusion, and analyzed the influence to extrudate texture by the moisture content and the expansion degree of extrudate. The results showed that in the range of NSI of 21-74%, bulk density of 0.41-0.