Abstract
Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis. Keywords: soybean protein, gluten, extrusion, response surface methodology (RSM), SDS-PAGE electrophoresis, Microstructural properties DOI: 10.25165/j.ijabe.20181104.4162 Citation: Wu M, Sun Y, Bi C H, Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. Int J Agric & Biol Eng, 2018; 11(4): 230-237.
Highlights
Today, due to increasing consumer demand for healthy diets and concerns about the impact of meat production on the environment, many producers are urgent to increase the appetites for soy products[1]
Soybean protein has many functional benefits in the human diet as plant protein products, which supplies eight essential amino acids and contributes valuable functional properties in the soybean protein processing industry[2]. Both the US Food and Drug Administration (FDA) and Chinese Nutrition Society (CNS) have approved the use of a soy protein health claim on food, and agreed that the digestion of 25 g of soy protein per day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease[3]
The soybean protein has been used as the replacement of meat protein in food product, the direct consumption of which, increased is still low
Summary
Due to increasing consumer demand for healthy diets and concerns about the impact of meat production on the environment, many producers are urgent to increase the appetites for soy products[1]. Soybean protein has many functional benefits in the human diet as plant protein products, which supplies eight essential amino acids and contributes valuable functional properties in the soybean protein processing industry[2]. Both the US Food and Drug Administration (FDA) and Chinese Nutrition Society (CNS) have approved the use of a soy protein health claim on food, and agreed that the digestion of 25 g of soy protein per day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease[3]. Extrusion technique is an important technique widely used in food industry, which is an efficient continuous processing[5,6]
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