加工条件对组织化大豆蛋白质构和风味的影响OA

[Objective]This study aims to elucidate the effects of different high-moisture extrusion processing conditions on the texture and flavor of texturized protein,providing a scientific basis for its quality regulation.[Method]Soy protein isolate was used as the main raw material to prepare high-moisture texturized protein,by adjusting key process parameters including moisture content,feed rate,barrel temperature,and screw speed.The texture,degree of texturization,and flavor profiles of the products were systematically analyzed.[Result]As barrel temperature increased,the degree of texturization first increased and then decreased,reaching a maximum value of 1.94 at 150 ℃.Under the conditions of 150 ℃ and 240 r/min,the hardness,chewiness,and degree of texturization were significantly improved(p<0.05)compared with other treatment groups.A moisture content≥70%inhibited the generation of off-flavors related to aldehydes and furans,but resulted in texture softening.High temperature and high shear promoted the formation of protein fibers and optimized texture,while also exacerbating lipid oxidation and the Maillard reaction,thus driving the formation of related flavor compounds.[Conclusion]Processing conditions synergistically affect the texture and flavor of the product by regulating the degree of protein thermal denaturation and cross-linking,the Maillard reaction,and lipid oxidation.The optimal processing conditions were determined as follows:barrel temperature 150 ℃,screw speed 240 r/min,moisture content 60%,and feed rate 15 g/min,under which the product achieved the optimal comprehensive quality.