The Studies On The Application Of Wheat Gluten To Textured Soy Protein Manufacturing

Adding high, middle and low-gluten wheat gluten in soy protein concentrate as the main raw material, using extrusion technology to produce textured protein was studied in this paper. This paper mainly researched the effect of the production technology, the addition of gluten, additives and change in alkaline conditions on the textured protein.Firstly, acting texture degree as the target parameters, the effect of the feed speed, steam pressure of the conditioning and the extrusion screw speed, feed speed, barrel temperature, moisture material impact on the textured protein was studied. Based on single factor experiments, the optimal parameters were optimized using orthogonal experiment, viz., conditioning process parameters: feed speed: 1500Hz, steam pressure: 3.5bar, extrusion process parameters: Barrel temperature: 180℃, screw speed 9Hz, moisture content 38%and feed speed 13Hz. The texture degree of textured protein was about 1.69 at the optimal parameters.Based on the optimal process parameters, adding the high, middle and low-gluten wheat gluten in soy protein concentrate respectively to produce texttured protein was studied in the experiment. The result showed that texture degree of textured protein was 1.67 adding the high-gluten productive, texture degree of textured protein was 1.58 adding the middle-gluten productive, texture degree of textured protein was 1.65 adding the low-gluten productive.The addition ratian of high-gluten was 31%; the middle-gluten was 41%; low-gluten was 41%.Adding the appropriate amount of lecithin, salt, baking soda, and carrageenan in raw materials to improve the quality of textured protein was researched in the test. On the basis of a single factor, Design-Expert software design response surface experiments are organized using three gluten protein, the result showed the optinal amount for high vital gluten was 0.16% lecithin, salt content 1.87%, sodium bicarbonate 0.91%, carrageenan content 0.089%; for middle-gluten was 0.13% lecithin, salt content of 1.56%, sodium bicarbonate content 0.90%, carrageenan content of 0.055 %; for low-gluten lecithin content of 0.069%, salt content 1.17%, baking soda content of 0.72%, carrageenan content of 0.058%.Finally,the change of textured protein in alkaline conditions was also studied in this paper. The test found that more pore structure internally generated in textured protein with baking soda content increases by scanning electron microscopy. When baking soda content was 0.8%,the product had the best strutere. From the amino acid analysis, the test obtioned that the texteured soy protein adding vital gluten had ideal amino acids composition can meet human need for amino acids.