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Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein
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Rui CAO1, 2, Xiangquan ZENG1, 2, Wentao ZHANG1, 2, Yu XI1, 2, Wenjie BIAN3, Yibin JIN3, Fei GAO3, Yunsheng HAN3, Shoumin YAO3, Jian LI1, 2, *
Science and Technology of Food Industry | 2026, 47(5) : 1 - 17
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Science and Technology of Food Industry | 2026, 47(5): 1-17
• Papers Invited by Guest Editors •
Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein
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Rui CAO1, 2, Xiangquan ZENG1, 2, Wentao ZHANG1, 2, Yu XI1, 2, Wenjie BIAN3, Yibin JIN3, Fei GAO3, Yunsheng HAN3, Shoumin YAO3, Jian LI1, 2, *
Affiliations
  • 1Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
  • 2Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
  • 3Shandong Arrow Machinery Co., Ltd., Jinan 251400, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025040218
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To clarify the effects of extrusion parameters on the quality and beany flavor of high-moisture extruded textured soy protein (extruded protein), soy protein isolate, soy protein concentrate, and low-temperature defatted soybean meal (SBM) were used as raw materials. The effects of SBM addition, extrusion temperature, cooling temperature, screw speed, feeding speed, and moisture content on anisotropy, texture properties, degree of texturization (DT) and key beany flavor compounds for extruded protein were systematically investigated. In addition, correlation analyses were conducted between these parameters and the DT and the concentration of key beany-flavor compounds in the extruded protein. The results indicated that the extrusion input parameters significantly influenced its quality characteristics and beany flavor of extruded protein. Optimal extrusion conditions were 40% SBM, extrusion temperature of 150 ℃, cooling temperature of 60 ℃, screw speed of 360 r/min, feeding speed of 10 kg/h, and moisture content of 60%, respectively. The extrude protein produced under each optimal parameter exhibited enhanced surface smoothness, a brighter color, and improved textural properties and DT, while maintaining relatively low concentrations of key beany flavor compounds. Correlation analysis indicated that cooling temperature had the strongest impact on DT (P<0.05), and a negative correlation was observed between DT and key beany flavor compounds. Molecular docking confirmed potential non-covalent interactions between extrude protein and key beany flavor compounds. These findings indicated that targeted modulation of extrusion parameters can enhance fiber formation while controlling beany flavor, providing guidance for the industrial production of low-cost, high-quality PBMA.

high-moisture extruded textured soybean protein  /  extrusion input parameters  /  quality characteristics  /  beany flavor  /  correlation
曹瑞, 曾祥权, 张文涛, 奚宇, 边文洁, 靳贻斌, 高飞, 韩云圣, 姚守民, 李健. 挤压输入参数对高水分挤压组织化大豆蛋白品质特性及豆腥味的影响. 食品工业科技, 2026 , 47 (5) : 1 -17 . DOI: 10.13386/j.issn1002-0306.2025040218
Rui CAO, Xiangquan ZENG, Wentao ZHANG, Yu XI, Wenjie BIAN, Yibin JIN, Fei GAO, Yunsheng HAN, Shoumin YAO, Jian LI. Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 1 -17 . DOI: 10.13386/j.issn1002-0306.2025040218
Appendix
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Year 2026 volume 47 Issue 5
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Article Info
doi: 10.13386/j.issn1002-0306.2025040218
  • Receive Date：2025-04-18
  • Online Date：2026-10-24
  • Published：2026-03-01
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History
  • Received：2025-04-18
Affiliations
    1Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
    2Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
    3Shandong Arrow Machinery Co., Ltd., Jinan 251400, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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