Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase

The addition of 0.18% transglutaminase increased texturization by 15.4% and improved water holding capacity by 42.5%.

• Transglutaminase enhances the fiber structure in high-moisture extruded meat analogues.
• Meat analogues with transglutaminase showed a more distinct fiber structure compared to those without.
• Hydrogen bonding and hydrophobic interactions between proteins were significantly increased by transglutaminase.
• The presence of transglutaminase altered protein structures, reducing α-helix and β-sheet proportions in the melting zone and increasing them in the extrusion zone.
• These findings indicate that transglutaminase may facilitate protein expansion and recombination during the extrusion process.

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