Replication Data for: Understanding the effect of pH on structure formation in high moisture extrudates produced from soy protein-dietary fiber blends

Protein plays a pivotal role in high moisture extrusion (HME)-based structuring. The chemical and physical transformations of proteins during HME can be strongly influenced by environmental conditions such as pH. The pH affects the ionization state of amino acid side groups, thereby determining key protein physicochemical properties, including intra- and intermolecular interactions and reactions, water-binding capacity and rheological behavior. These protein physicochemical properties subsequently affect the structure and texture of extrudates. Therefore, the main objective of this study is to gain mechanistic understanding of the impact of pH on structure formation of high moisture extrudates prepared from soy protein-DF blends.

Please look at the readme.text first. (2025-05-20). This dataset includes: the composition, protein composition and thermal properties of DSF, SPI, SDF, and SPI-SDF blends (file 01, 02); the rheological results obtained using closed-cavity rheometer results of hydrated SPI-SDF blends at diff. pH (file 03); specific mechanical energy during HME (file 04); X-ray computed tomography and textural results of extrudates (file 05, 06); Protein-protein interaction/reaction analyses of extrudates (file 07). The results are included in Excel files.