Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates

The texturization of high-moisture extrudates is crucial for assessing their texture and palatability. Inducing melt elongation flow and controlling cooling temperature are effective strategies for improving protein texturization in the cooling zone. In this study, a multihole die assembly composed of an 89-hole plate and a cooling die was employed for the high-moisture extrusion of soy proteins. The morphology, textural characteristics, and water distribution of the resulting extrudates at different cooling temperatures were investigated. The results showed that the utilization of a multihole die significantly increased the texturization degree of the extrudates by approximately 30%. Extrudates produced at a cooling temperature of 40 degrees C exhibited anisotropic and fiber-rich structures. These extrudates had superior elasticity and chewiness compared to conventionally extruded proteins, and they also displayed even water distribution in the textured protein matrices. The acquired knowledge would offer valuable insights into the cooling-induced protein texturization facilitated by multihole die technology, which holds significance for the structural design of plant-based meat analogs.