Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect

High-moisture textured vegetable proteins (HMTVPs) prepared from twin-screw extrusion technology has been considered as a promising substitute for animal protein. In this study, systemic measurements were used to characterize influence of salts containing ions of Hofmeister series (KCl and CaCl 2 ) on the behavior of textural and physical properties, water distribution and migration, and microstructure formation in HMTVPs. The results showed that the added ions notably influenced the interactions between plant proteins. The addition of Ca 2+ could promote ordered arrangement and alignment of plant protein due to the directly interactions between ion and protein chains, leading a fibrous structure with enhanced texturization degree (up to 1.46). Differently, the enhanced effects in K + -contained system could only be observed at certain concentration and the characteristics present a fluctuant trend. Notably, an optimized microstructure was obtained in Ca 2+ -contained system. With this work, we provided insight into the Hofmeister series ions on physicochemical properties of HMTVPs for developing more suitable quality for future applications. • A possible mechanism based-on the Hofmeister effect to clarify the of the fibrous structural formation in HMTVPs was provided for the first time. • The microphase separation induced by water migration may be an intrinsic driving force for the formation of fiber structures. • The rheological results could be corresponding to the physicochemical properties of HMTVPs.