 Home > Food News > Food Articles > The innovative team of plant protein structure and function regulation from the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences clarified the relationship between the properties of mixed protein gels during high-moisture extrusion and the

The innovative team of plant protein structure and function regulation from the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences clarified the relationship between the properties of mixed protein gels during high-moisture extrusion and the

 Last Update: 2022-08-15
 Source: Internet
 Author: User

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As an emerging food extrusion technology, high-moisture extrusion technology has the advantages of high efficiency and green economy, and can produce products with a fiber structure and texture similar to animal meat to meet consumer demand for high-protein produc.

The vegetable protein structure and function regulation innovation team used high-moisture extrusion technology to process different proportions of soybean protein - surimi mixed raw materials, and established the gel properties of soybean protein-surimi mixed raw materials and the fibrillation of extrudates by polynomial fitti.

The study was recently published online in Foods (District 2, Chinese Academy of Sciences, IF=350), an international journal in the field of fo.

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