In this study, we evaluated the effect of synergetic induction of transglutaminase (TGase) and magnesium chloride (MgCl₂) on the gel forming properties of cold-pressed soybean flour. The results showed that the dietary fiber content of tofu prepared from cold-pressed soybean flour using MgCl₂ or in combination with TGase as a coagulant increased by three times, and the fat content was only one third compared to tofu prepared from tofu prepared from regular soybean flour using MgCl₂ as a coagulant (control). Addition of TGase could obviously improve the internal water content of cold-pressed soybean flour gels, making the gel structure more uniform gel, and resulted in higher storage modulus G′ (10498 Pa), indicating a stronger gel network structure, Consequently, the highest water-holding capacity (51.01%), product yield (244%) and random coil percentage (21.45%) were obtained. The disulfide bond content of tofu coagulated with TGase + MgCl₂ (5.46 μmol/g) was close to that of the control sample (7.02 μmol/g). The scanning electron microscopic (SEM) results showed that the synergistic effect TGase and MgCl₂ gave a more compact gel network structure, which was close to that in the control sample. Therefore, the synergetic effect of TGase and MgCl₂ could improve the gelling properties of cold-pressed soybean meal proteins. The results of this study can provide a theoretical basis for diversified development of cold-pressed soybean powder.

High-moisture extrusion technology has the characteristics of low energy consumption, green processing and high-efficiency production. Extruded products produced using plant proteins as the major raw material can be processed directly without rehydration for consumption, but have some problems such as poor texture, weak mouthfeel and flavor, so they require quality improvement. The current research on physicochemical changes during high-moisture extrusion has provided evidence that exogenous additives are useful for product quality improvement and innovations and can endow the product with more functional properties. This article reviews the research progress on modifiers for the quality improvement of high-moisture extruded plant protein products, outlines the classification and characteristics of plant proteins and modifiers, and summarizes the methods used to evaluate the product quality, with a focus on the role of modifiers in regulating the conformation, functional properties and quality of high-moisture extruded plant protein products, aiming to provide a reference for the quality control of high-moisture extruded products.