What You Need to Know
High‑moisture extrusion aligns soy or pea protein chains into fibrous structures under 5–10 MPa pressure and 140–160 °C, while fermentation with Lactobacillus plantarum generates umami peptides through proteolysis and Maillard‑type reactions. Maillard browning between reducing sugars and amino groups at 120–140 °C further enhances flavor and color, and the addition of methylcellulose or carrageenan improves water retention and mouthfeel.
The Science
Primary Reaction
Protein alignment via high‑moisture extrusion and Maillard browning