Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality

To investigate which protein properties affect the quality of high moisture textured vegetable (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics different SPCs vary greatly, significant impact on extrusion products. There were differences in degree texturization, textural properties, and sensory score Statistical correlation analysis between SPC raw materials products showed was significantly affected by nitrogen solubility index (NSI), water holding capacity (WHC), emulsifying (EAI), foaming (FC), gel strength, sulfhydryl content materials. Our research provides a way to stabilize product quality.