Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

Abstract

This study identified the volatile beany flavor compounds and determined the microstructures, expansion rates, and secondary protein structures of different textured soybean proteins. The effect of energy input on the textured protein structure and the relationship between the protein structure and the beany flavor were elucidated. The results showed that the textured soybean proteins exhibited excellent porosity and hydrophobicity at a specific mechanical energy of 609 kJ/kg and a texturization temperature of 155 °C. Structural characterization showed that the textured soybean proteins formed large, uniform, dense air chamber cavity structures. Low α-helix and β-sheet content decreased the tightness of the protein. The evaporation of volatile beany flavor compounds with the moisture from the air chamber cavities was inhibited by the binding between the protein and beany flavor substances. The findings of this study provided new insight into volatile beany flavor modulation to improve the sensory quality of textured soybean proteins.

Keywords: Air chamber cavity structure; Energy input; GC-O-MS; Low moisture extrusion; Textured soybean protein; Volatile beany flavor.