What You Need to Know
During extrusion, plant proteins undergo rapid thermal denaturation and realignment into a fibrous matrix, while methylcellulose gels above 60 °C to retain moisture. Low‑level soy leghemoglobin (heme) catalyzes lipid oxidation, generating meaty aroma compounds, and cold‑pressed fat preserves mouthfeel. Fermentation of Fusarium venenatum yields mycoprotein with a chitin‑like cell wall that enhances protein content and structural resilience.
The Science
Primary Reaction
Thermal denaturation and realignment of plant proteins during high‑moisture extrusion