Recently, researchers from Cereal Processing and Quality Control Research Team at Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST, CAAS), revealed the mechanism by which phospholipids regulate the rheological behavior of soybean protein from the perspective of phospholipid-induced changes in protein–water interactions. The related research findings were published in the international academic journal Food Chemistry (JCR Q1, IF = 9.8). Li Qiaojun, a master student enrolled at 2023, is the first author, Prof. Zhang Bo and Prof. Guo Boli are the co-corresponding authors.

The rheological properties of soybean protein directly affect its transport stability and the texture of final products. Phospholipids can regulate the rheological behavior of soybean protein by altering the interaction between soybean protein and water. The study found that powdered phospholipids preferentially adhere to the surface of soybean protein, thereby hindering sufficient interaction between the protein and water. In contrast, phospholipid–water systems can promote protein–water interactions, increasing the swelling degree of the protein, the apparent density of the piston-extruded product, and the consistency coefficient of the system. Further analysis showed that the consistency coefficient of the system was positively correlated with the product of [protein swelling degree × apparent density]. These findings provide a theoretical basis and technical strategy for regulating the rheological behavior of soybean protein during extrusion processing.

This research was supported by the National Natural Science Foundation of China and the Agricultural Science and Technology Innovation Program of the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences.

Original link: https://doi.org/10.1016/j.foodchem.2026.149690