METHOD FOR IMPROVING THE QUALITY OF HIGH-MOISTURE TEXTURIZED PEANUT PROTEIN BY TG ENZYME

摘要

A method for improving the quality of high-moisture texturized peanut protein (TPP) by TG enzyme is provided. The method includes crushing low-temperature defatted peanut protein powder and mixing it with the TG enzyme, performing an extrusion texturization treatment, and obtaining the product after extrusion molding is cooled to yield the high-moisture TPP. The high-moisture TPP produced by the method has bright white color, fragrant taste, smooth surface, abundant fibrous structure and high fiber strength, and it can be used as a substitute for high-grade meat in the manufacturing of vegetarian beef and the like. The method significantly increases the degree of fibrosis of the high-moisture TPP, enhances the fiber strength, and broadens its application channels.