Description
Soy protein extrusion texturization converts liquid soy protein blends into fibrous, meat‑like structures through high‑temperature, high‑shear processing.
Technical
During extrusion, heat (140–180 °C) and mechanical shear unfold soy proteins, exposing reactive groups that re‑associate into fibrils. The Maillard reaction between reducing sugars and amino groups further cross‑links proteins, enhancing texture and flavor. Precise control of temperature, moisture (25–30 %), and screw speed (200–400 rpm) is essential to achieve the desired fibrous matrix.
Science
Primary Reaction
Protein denaturation, unfolding, and re‑association driven by heat, shear, and Maillard reaction
Sensory Profile
Aroma ()
savoryroastedumamimeatynuttytoastedearthycaramelized