关键词: 植物蛋白肉

Abstract: High-moisture extruded plant-based protein meat can be used as a sustainable protein alternative to alleviate the problem of tight supply and demand of some animal proteins, because of the advantages of ready-to-eat, elastic structure and fiber structure. However, the existing production products still have the shortcomings of insufficient fiber structure, which affects their sensory quality such as taste. At present, many studies focus on adding different food excipients such as polysaccharides, proteins, etc. to protein raw materials, which improve the fiber structure of high-moisture extruded plant protein meat through covalent or non-covalent effects, but there are few studies on the interaction between protein raw materials and macromolecular compounds (polysaccharides, plant proteins, enzymes) and small molecule compounds (organic acids, etc.) to form fiber structures. In this paper, the formation and determination method of high-moisture extruded plant protein meat fiber structure were systematically introduced, and the mechanism of different types of excipients used to improve the fiber structure of high-moisture extruded plant protein meat was reviewed, aiming to explore the potential of different excipients to improve the fiber structure of high-moisture extruded plant protein meat, and provide a theoretical basis for the development of high-moisture extruded plant protein meat with rich fiber structure.

Key words: High moisture extrusion, Excipients, Fiber structure, Plant protein meat