Description
High‑temperature, short‑time extrusion of plant proteins creates fibrous, meat‑like textures.
Technical
During extrusion, globular plant proteins are thermally denatured and subjected to intense shear, causing the polypeptide chains to align and form β‑sheet structures. Calcium chloride can be added to form ionic cross‑links that enhance water‑holding capacity, while rapid cooling locks in the anisotropic texture. Excessive temperatures trigger Maillard browning and lysine degradation, reducing nutritional quality.
Science
Primary Reaction
Thermal denaturation and shear‑induced alignment of protein chains forming β‑sheet structures
Sensory Profile
Aroma ()
savoryroastednuttymeatyslightly sweetcaramelizedtoastedearthyumami-richcomplex