Abstract：
In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise from the various ingredients added during HME, including proteins, starches, edible gums, dietary fibers, lipids, and enzymes. These ingredients undergo intricate conformational changes and interactions under extreme conditions of high temperature, pressure, and shear, ultimately forming the fibrous structure of meat analogs. This review offers a overview of these ingredients and the molecular interaction changes they undergo during the extrusion process. Additionally, it delves into the major molecular interactions such as disulfide bonding, hydrogen bonding, and hydrophobic interactions, providing detailed insights into each.
摘要：
近年来,基于植物蛋白的肉类类似物受到越来越多的关注。然而,高水分挤压(HME)的过程，他们的准备方法，还没有被彻底探索，特别是在阐明挤出过程中发生的复杂相互作用方面，仍然具有挑战性。这些相互作用来自HME过程中添加的各种成分，包括蛋白质，淀粉,食用牙龈,膳食纤维，脂质，和酶。这些成分在高温的极端条件下经历复杂的构象变化和相互作用，压力,和剪切，最终形成肉类类似物的纤维结构。这篇综述概述了这些成分以及它们在挤出过程中所经历的分子相互作用变化。此外,它深入研究了主要的分子相互作用，如二硫键，氢键,和疏水相互作用，提供详细的见解。
