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Annual Review of Food Science and Technology

Volume 15, 2024

High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications

Abstract

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.

Keyword(s): fibrous structure, high-moisture extrusion, melt, plant protein, rheological properties, texturization
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/content/journals/10.1146/annurev-food-072023-034346
2024-06-28
2025-04-26
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/content/journals/10.1146/annurev-food-072023-034346
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High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications
Annual Review of Food Science and Technology 15, 125 (2024); https://doi.org/10.1146/annurev-food-072023-034346
/content/journals/10.1146/annurev-food-072023-034346
/content/journals/10.1146/annurev-food-072023-034346
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