In this study, the effects of three different antioxidants (antioxidant peptide, rosemary extract, and vitamin C) on the amino acid composition, texture and digestibility of extruded drawn protein from soybean protein concentrate-wheat bran protein composite system were clarified.Results showed that the addition of rosemary water extract significantly changed the color and reduced the degree of internal fibrosis.The addition of soybean-reducing peptide significantly improved the degree of fibrosis of wiredrawn protein.At the same time, the addition of three reducing agents increased the retention rate of amino acids, which indicated that the loss of amino acids caused by the Maillard reaction during extrusion was reduced.It was found that there was no significant change in the gastric digestion stage, but the digestibility was significantly improved in the addition group of soybean-reducing peptide in the pancreatic digestion stage, which indicated that soybean-reducing peptide inhibited the Maillard reaction and improved the digestibility of drawn protein.This provides a theoretical basis for effectively improving the nutritional value and texture of extruded textured products and plant-based simulated meat products.
LIU Yuliang
,
LIANG Guijiang
,
PAN Hongyang
,
WANG Zhaojun
,
HE Zhiyong
,
ZENG Maomao
,
CHEN Jie
. Effect of reducing agents on digestibility of extruded protein[J]. Food and Fermentation Industries, 2025
, 51(4)
: 28
-33
.
DOI: 10.13995/j.cnki.11-1802/ts.038800
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