Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China.
Department of Food Science, Cornell University, Ithaca, New York, USA.
Crit Rev Food Sci Nutr. 2019;59(20):3267-3280. doi: 10.1080/10408398.2018.1487383. Epub 2018 Jul 12.
Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interactions amongst protein, carbohydrate, lipid, and other components occur, all of which influence the quality of TVP. Control of the extrusion process is still one of the largest challenges in its evolution. Therefore, this review aims to summarize the development and current status of food extrusion technology for TVP production and give detailed descriptions about the conformational changes of the main components during the extrusion process, focusing on the effects of barrel temperature, moisture content, feed rate and screw speed on TVP quality. Lastly, we discuss approaches to characterize the extrusion process and propose a new system analysis model.
组织化植物蛋白（TVP）作为肉类替代品，因其具有优于传统动物蛋白的营养价值而备受关注。在 TVP 的挤压过程中，在温度、剪切力和压力的综合作用下，蛋白质、碳水化合物、脂质和其他成分之间会发生复杂的构象变化和分子相互作用，所有这些都会影响 TVP 的质量。挤压过程的控制仍然是其发展的最大挑战之一。因此，本综述旨在总结 TVP 生产的食品挤压技术的发展现状，并详细描述挤压过程中主要成分的构象变化，重点关注筒温度、水分含量、进料速度和螺杆速度对 TVP 质量的影响。最后，我们讨论了用于描述挤压过程的方法，并提出了一个新的系统分析模型。
