Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties
文献类型： 外文期刊
第一作者： Islam, Monirul
作者： Islam, Monirul;Huang, Yatao;Lei, Ningyu;Shan, Lei;Fan, Bei;Tong, Litao;Wang, Fengzhong;Islam, Monirul;Islam, Md Serajul
作者机构：
关键词： soy meat analog; high-moisture extrusion; allergenic protein; anti-nutritional factors; textural properties
期刊名称：ITALIAN JOURNAL OF FOOD SCIENCE （ 影响因子：1.021； 五年影响因子：1.284 ）
ISSN： 1120-1770
年卷期： 2022 年 34 卷 2 期
页码：
收录情况： SCI
摘要： There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture content (>40%) that get the advantages of lower energy input. Thermo-mechanical treatment has a considerable influence on structural properties of soy-based meat analog. Texturized soy proteins can substitute meat products while providing a high-protein food ingredient which can be consumed directly as meat analogs. Therefore, this review aims to the effect on soybean of micro-structural and physicochemical properties of meat analogs by high-moisture extrusion. Thus, further studies are required concerning a large-scale meat products with purify protein structure.
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