To investigate which protein properties affect the quality of high moisture textured vegetable protein (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics of different SPCs vary greatly, significant impact on the quality of extrusion products. There were significant differences in the degree of texturization, textural properties, and the sensory score of products. Statistical correlation analysis between SPC raw materials and products showed that the quality of products was significantly affected by the nitrogen solubility index (NSI), water holding capacity (WHC), emulsifying properties (EAI), foaming capacity (FC), gel strength, and sulfhydryl content of SPC raw materials. Our research provides a way to stabilize extrusion product quality.

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