Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate

Quanquan Lin,Mengli Sang, Huiting Jin, Deyi Huang, Yeqin Zhang,Jianzhong Han,Aiqian Ye

Food Research International（2023）

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摘要

•Sodium tripolyphosphate had significant effects on the fibrous structure of TWPs.•Higher sodium tripolyphosphate levels led to higher degree of texturization of TWPs.•Higher sodium tripolyphosphate levels led to finer fibers with more exposed hydrophobic groups.•The proteolysis degree in TWPs increased with the sodium tripolyphosphate level.

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关键词

Plant-based meat, Wheat protein, Fibrous structure, Phosphate, Digestion, Extrusion

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