CaCO
3 and NaHCO
3, respectively serving as chemical leavening agents, can promote the expansion of protein or starch extrudates, thereby forming a porous structure. However, the characteristics of this porous structure under the combined regulation of CaCO
3 and NaHCO
3
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CaCO
3 and NaHCO
3, respectively serving as chemical leavening agents, can promote the expansion of protein or starch extrudates, thereby forming a porous structure. However, the characteristics of this porous structure under the combined regulation of CaCO
3 and NaHCO
3 remained unclear. The results indicated that increasing the proportion of NaHCO
3 promoted the expansion of the extruded protein–starch gel network, with its expansion ratio significantly increasing from 2.29 to 3.17 (
p < 0.05). This expansion resulted in larger pores, which corroborated the observed significant increase in water holding capacity (WHC). Conversely, an increase in the proportion of CaCO
3 led to a denser porous structure accompanied by a reduction in WHC. Meanwhile, the extrudate with a CaCO
3/NaHCO
3 ratio of 0:2 exhibited the lowest hardness, measuring 8.87 N. As the proportion of NaHCO
3 increased, the pH shifted toward the alkaline range. This increase in pH enhanced the flexibility of the protein structure, leading to a significant rise in the proportion of disordered structures in the protein secondary structure, such as random coil and β-sheet, which facilitated the formation of an elastic gel network. In conclusion, both CaCO
3 and NaHCO
3 significantly modulated the porous structure of the protein–starch gel network formed during extrusion. This provides a new perspective for investigating the relationship between the protein–starch gel network and the quality characteristics of extruded products.
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