What You Need to Know
Extrusion of soy protein isolate at 90–110 °C for 30–60 s with 30–40 % moisture induces protein denaturation and starch gelatinization, forming fibrous, meat‑like structures. Gelation of pea protein with 1–2 % carrageenan at 80–85 °C for 5 min creates a smooth, chewy consistency through hydrocolloid network formation. Fermentation of soy or pea proteins at 30 °C for 3–6 weeks generates glutamyl‑glutamine peptides that enhance umami flavor.
The Science
Primary Reaction
Protein denaturation, starch gelatinization, and peptide formation