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Food Chem

Title:		Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances
Author(s):		Yang L; Ying Z; Li H; Li J; Zhang T; Song Y; Liu X;
Address:		"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lihe@btbu.edu.cn. Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou, Zhejiang 310000, China. Handan Institute of Innovation, Peking University, Handan, Hebei 056000, China. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: liuxinqi@btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20221102
Issue:		Pt A
Page Number:		134728 -
DOI:		10.1016/j.foodchem.2022.134728
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study identified the volatile beany flavor compounds and determined the microstructures, expansion rates, and secondary protein structures of different textured soybean proteins. The effect of energy input on the textured protein structure and the relationship between the protein structure and the beany flavor were elucidated. The results showed that the textured soybean proteins exhibited excellent porosity and hydrophobicity at a specific mechanical energy of 609 kJ/kg and a texturization temperature of 155 degrees C. Structural characterization showed that the textured soybean proteins formed large, uniform, dense air chamber cavity structures. Low alpha-helix and beta-sheet content decreased the tightness of the protein. The evaporation of volatile beany flavor compounds with the moisture from the air chamber cavities was inhibited by the binding between the protein and beany flavor substances. The findings of this study provided new insight into volatile beany flavor modulation to improve the sensory quality of textured soybean proteins"
Keywords:		*Volatile Organic Compounds/chemistry Soybean Proteins Taste Soybeans/chemistry Air chamber cavity structure Energy input Gc-o-ms Low moisture extrusion Textured soybean protein Volatile beany flavor;
Notes:		"MedlineYang, Lingyu Ying, Zhiwei Li, He Li, Jian Zhang, Tianyu Song, Yao Liu, Xinqi eng England 2022/11/13 Food Chem. 2023 Mar 30; 405(Pt A):134728. doi: 10.1016/j.foodchem.2022.134728. Epub 2022 Nov 2"