Research Progress on Quality Regulation of High-Moisture Extruded Plant Protein Products by Modifiers

被引：0
|
作者：
Wang F. [1 ]
Luan B. [1 ]
Gao Y. [1 ]
Gu X. [1 ]
Zhu Y. [1 ]
Huang Y. [1 ]
Zhu X. [1 ]
机构：
[1] Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 19期
关键词：
high-moisture extrusion; modifier; plant protein; protein conformation; quality control;
D O I：
10.7506/spkx1002-6630-20220801-001
中图分类号：
学科分类号：
摘要：
High-moisture extrusion technology has the characteristics of low energy consumption, green processing and high-efficiency production. Extruded products produced using plant proteins as the major raw material can be processed directly without rehydration for consumption, but have some problems such as poor texture, weak mouthfeel and flavor, so they require quality improvement. The current research on physicochemical changes during high-moisture extrusion has provided evidence that exogenous additives are useful for product quality improvement and innovations and can endow the product with more functional properties. This article reviews the research progress on modifiers for the quality improvement of high-moisture extruded plant protein products, outlines the classification and characteristics of plant proteins and modifiers, and summarizes the methods used to evaluate the product quality, with a focus on the role of modifiers in regulating the conformation, functional properties and quality of high-moisture extruded plant protein products, aiming to provide a reference for the quality control of high-moisture extruded products. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：350 / 358
页数：8
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