Abstract：
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.
摘要：
对可持续和健康食品替代品的日益增长的需求导致对基于植物的蛋白质产品的兴趣显著增加。在制作肉类类似物的各种技术中，高水分挤出（HME）是开发具有理想质地和口感的植物性蛋白质产品的有前途的技术。在挤压过程中，植物蛋白经历状态转变，导致它们的流变特性发生变化，从而影响最终挤出物的质量。这篇综述旨在深入研究使用HME构造植物蛋白的基本方面，特别关注这些蛋白质在整个过程中表现出的流变行为。此外,这篇综述从新型原材料和技术的角度探讨了HME的未来。总之,这篇综述的目的是全面了解HME技术在开发可持续和营养的植物蛋白产品方面的潜力。
