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The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field. [ABSTRACT FROM AUTHOR]

The drying time was decreasedby concentrating T. Fuciformis soup before drying. Effects of removing moisture content (10%~50%) on the quality of the instant T. Fuciformis soup was explored. Compared with the samples without pretreatment, when the water content of the soup was removed within 40%, rehydration capacity, rheological properties and tribology properties of instant T. Fuciformis soup showed no significant difference. In addition, drying time could be reduced by up to 9.5 h per batch. When 50% of the water in the soup was removed, the tremella pieces were seriously agglomerated during the initial rehydration time, the water absorption rate and the rehydration rate of the product were slow. The rehydration capacity decreased significantly compared with other samples. Therefore, drying time of instant T. Fuciformis soup could be reduced by removing less than 40% of the water in the soup through pretreatment.

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The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field.

Based on the technology of traditional macaroni, pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles. The effects of fermentation once with long time and many times with short time, and pressing on farinograph properties of buckwheat flour, texture properties,rehydration character and sensory quality of noodles were investigated. The results showed that fermentation could significantly improve the brewing properties of the noodles, while pressing had no effect on the quality of the noodles. Through the application of fermentations and pregelatinized non-fried buckwheat instant noodles with good brewing quality and mouth feel was obtained.