A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein

NaCl and extrusion temperature have an important influence on the qualities of high-moisture textured proteins, but the influence mechanism is still unclear. Therefore, this study prepared high-moisture textured yeast protein (HMTYP) with different NaCl contents (0%-4%) under different extrusion temperatures (170 degrees C, 180 degrees C) and characterized their physicochemical properties. The results showed that the HMTYP containing 1% and 2% NaCl prepared at 180 degrees C contained a strong fibrous structure. The possible mechanism was as follows: YP could not be sufficiently melted at 170 degrees C after adding NaCl, causing a decrease in the structural strength; however, at 180 degrees C, YP still reached a fully molten state even though 1%-2% NaCl was added. After YP sufficiently melted, NaCl enhanced the cross-linking and aggregation of proteins during cooling, which improved the textural properties of HMTYP. Accordingly, NaCl and extrusion temperature could combine to adjust the fibrous structure and texture of HMTYP.