What are the benefits of using textured vegetable protein in food?

 Abstract: Texture vegetable protein is rich in nutrition, not only high in protein content, but also rich in eight essential amino acids required by the human body. The amino acid composition of its protein is incomparable to other proteins, and is an ideal vegetable protein. Its protein digestion and absorption rate is good, which is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat diet, and has obvious health care effects. And it is rich in calcium, phosphorus, iron and multiple vitamins, especially the B vitamins are relatively high; it also contains essential potassium, sodium and other inorganic salts and trace elements, so it is more and more popular. There are many types of soy protein, including deodorized soy protein powder, defatted soy protein powder, soy protein concentrate, soy protein isolate, soy textured protein, etc. They have their own emphasis on functionality and price due to different processing techniques.

The defatted soybeans are extruded and expanded into tissue protein. The tissue protein has strong water and oil absorption, and is similar to the fibrous tissue of lean meat. After rehydration, it has a certain degree of elasticity, toughness and chewing feeling; nutrition after processing The composition and form remain basically unchanged, and the price is low. Therefore, considering the use of soy tissue protein to replace part of the meat to make food is a new way to reduce production costs and improve product nutrition.

Keywords: Textured vegetable protein, food, application, advantages 

Related products for this article: Textured vegetable protein (TVP) 

1. Production principle and preparation process of textured vegetable protein 

1.1 The production principle of textured vegetable protein 

Add low-temperature defatted soybean meal, high-temperature defatted soybean meal, cold-pressed soybean meal, concentrated protein, separated protein and other raw materials into a certain amount of water and additives, and mix them evenly, by mechanical or chemical methods, forcibly heating, pressurizing, and extruding. Change the arrangement of protein molecules to produce a tissue structure in the same direction, and at the same time coagulate to form fibrous protein or TVP. The protein in the raw material can be undenatured or denatured. In the extruder, after the protein is pretreated, under the action of high temperature, high pressure, and strong shearing force, the protein is denatured, the highly regular spatial arrangement inside the molecule changes, the secondary bonds in the protein molecule are destroyed, and the peptide bond structure Loose, and then form relatively linear protein molecular chains. These relatively linear protein molecular chains become more free at a certain temperature and moisture content, so that directional recombination is more likely to occur. In the process of protein denaturation, Affected by the directional force, the protein molecules are arranged linearly and organized along the flow direction, and further solidify to form a fleshy fiber structure. Finally, the temperature and pressure are drastically changed through the mold to produce a certain expansion to form a porous TVP. 

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