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Changes in conformation and quality of vegetable protein during texturization process by extrusion
Jinchuang Zhang1, Li Liu1, Hongzhi Liu1
1Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China.
Critical Reviews in Food Science and Nutrition
|June 13, 2018
Summary
Texturized Vegetable Protein (TVP) production involves complex extrusion processes. Understanding component conformational changes and optimizing extrusion parameters like temperature and speed are key to improving TVP quality and control.
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
- Nutritional Science
Background:
- Texturized Vegetable Protein (TVP) offers nutritional benefits as a meat alternative.
- The extrusion process significantly impacts TVP quality through complex molecular interactions.
- Controlling the extrusion process remains a significant challenge in TVP production.
Purpose of the Study:
- To review the current state of food extrusion technology for TVP.
- To detail conformational changes of TVP components during extrusion.
- To analyze the influence of extrusion parameters on TVP quality.
Main Methods:
- Literature review of food extrusion technology for TVP.
- Analysis of conformational changes in protein, carbohydrate, and lipid components.
- Investigation of the effects of barrel temperature, moisture content, feed rate, and screw speed.
Main Results:
- Extrusion parameters critically influence TVP quality by altering component structures.
- Detailed understanding of molecular interactions during extrusion is essential.
- Characterization methods and a new system analysis model are discussed.
Conclusions:
- Optimizing extrusion parameters is crucial for enhancing TVP quality.
- Further research into process control and characterization is needed.
- A systems analysis approach can advance TVP extrusion technology.
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