Abstract
Textured soybean protein (TSP) is a product made from cooking and extrusion of soybean protein, which has been widely used in food, feed and other industries. This text made soybean protein isolated (SPI) and soybean protein concentrate (SPC) as the raw materials to produce filamentous protein production. By experiment, the influence of puffing temperature, screw speed and feed rate on the quality of the protein products was studied. Finally it was concluded that when the temperature of the barrel was 152 °C, the screw rotation speed was 119 rpm, the feed rate was 0.426 kg/min, the TSP product had the biggest expansion degree.
Highlights
Protein is one of the important nutrients in food and plays an important role in improving human immunity
As the raw material for soybean oil, soy-based products, such as soymilk and tofu, soybean is widely consumed in China[1]
The optimal condition for the production of filamentous Textured soybean protein (TSP) was obtained by equation modeling and experimental operation
Summary
Protein is one of the important nutrients in food and plays an important role in improving human immunity. Soybean is rich in soybean protein, and more efficient proteins are developed from soybean, which is beneficial to the improvement of human life quality. Soybean is rich in protein, and has been an important cash crop which has been widely cultivated all around the world. As the raw material for soybean oil, soy-based products, such as soymilk and tofu, soybean is widely consumed in China[1]. The processing degree of soybean is low, which is based on primary processing. How to further process the soybean and improve the added value of soybean products is one of the key problems to be solved in soybean production
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