中国食物与营养2026，Vol.32Issue(6)：162-172,11.
加工条件对组织化大豆蛋白质构和风味的影响
Effect of Twin Screw Extrusion Process Parameters on Protein Structure and Flavor
摘要
Abstract
[Objective]This study aims to elucidate the effects of different high-moisture extrusion processing conditions on the texture and flavor of texturized protein,providing a scientific basis for its quality regulation.[Method]Soy protein isolate was used as the main raw material to prepare high-moisture texturized protein,by adjusting key process parameters including moisture content,feed rate,barrel temperature,and screw speed.The texture,degree of texturization,and flavor profiles of the products were systematically analyzed.[Result]As barrel temperature increased,the degree of texturization first increased and then decreased,reaching a maximum value of 1.94 at 150 ℃.Under the conditions of 150 ℃ and 240 r/min,the hardness,chewiness,and degree of texturization were significantly improved(p<0.05)compared with other treatment groups.A moisture content≥70%inhibited the generation of off-flavors related to aldehydes and furans,but resulted in texture softening.High temperature and high shear promoted the formation of protein fibers and optimized texture,while also exacerbating lipid oxidation and the Maillard reaction,thus driving the formation of related flavor compounds.[Conclusion]Processing conditions synergistically affect the texture and flavor of the product by regulating the degree of protein thermal denaturation and cross-linking,the Maillard reaction,and lipid oxidation.The optimal processing conditions were determined as follows:barrel temperature 150 ℃,screw speed 240 r/min,moisture content 60%,and feed rate 15 g/min,under which the product achieved the optimal comprehensive quality.关键词
双螺杆挤出/大豆分离蛋白/工艺参数/质构/风味Key words
twin-screw extrusion/soy protein/process parameters/texture/flavor引用本文复制引用
赵若洁,张玉姣,杨洋,张家辉,石慧敏,范蓓,黄亚涛,王凤忠..加工条件对组织化大豆蛋白质构和风味的影响[J].中国食物与营养,2026,32(6):162-172,11.基金项目
农业科技重大项目 （）
兵团科技计划(重点研发计划)-大豆提质增效深加工技术与高附加值产品开发和示范(项目编号:2024AB052) （重点研发计划）
新疆大豆产业技术体系(XJARS-04) （XJARS-04）
"庭州英才"人才计划庭州科技创新团队(2023CT02) （2023CT02）
中国农业科学院科技创新工程. （）
