Abstract
[Objective] To investigate the effects of sodium carbonate addition levels on the quality and digestibility of soybean textured protein during extrusion expansion. [Methods] Soybean protein isolate is used as the raw material, and sodium carbonate is added at mass fractions of 0,0.25%, 0.50%, and 1.00% during extrusion expansion. Subsequently, the basic physicochemical properties, color characteristics, micro - and macro -morphology, intermolecular forces, and levels of carbonyl and sulfhydryl groups of the samples from different treatment groups are characterized. Additionally, the differences in the formation of high -temperature processing hazards and in vitro digestibility among the samples are comprehensively compared. [Results] Compared with the group without alkali addition, the texturization degree and water -holding capacity of the samples with 0.5% addition increase by 34.09% and 13.41%, respectively;The bulk density decreases by 10.00%, and the color was significantly improved (P<0.05). The sulfhydryl content increases by 45.74%, the carbonyl content decreases by 21.43%, and the intermolecular interactions are adjusted, while hydrophobic interactions, disulfide bonds, and hydrogen bonds remain the main forces overall. Fourier transform infrared spectroscopy analysis further indicates that the effect of alkali addition on the secondary structure of the textured protein is significantly weaker than that of the extrusion expansion processing. Moreover, compared with the group without alkali addition, the 0.5% alkali addition treatment significantly increases the reducing sugar content in the textured protein by 25.65%, while the content of malondialdehyde, advanced glycation end products, and 5-hydroxymethylfurfural decrease by 33.08%, 9.72%, and 40.68%, respectively. In vitro digestion shows that alkali treatment could reduce the gastric digestion rate, helping to prolong satiety, with no significant effect on intestinal digestion. [Conclusion] Appropriate alkali addition during extrusion expansion can effectively optimize the textural quality and safety of soybean textured protein.
Publication Date
11-3-2026
First Page
123
Last Page
131
DOI
10.13652/j.spjx.1003.5788.2026.80296
Recommended Citation
Jiaming, Jin; Chao, Wang; Zhicong, Shen; Lu, Guo; Zhiyong, Niu; and Mingye, Peng
(2026)
"Effects of alkali treatment on the quality and digestibility of soybean textured protein,"
Food and Machinery: Vol. 42:
Iss.
10, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2026.80296
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/14
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