Study On Texturization Properties Of Vegetable Protein Co-extrusion

Vegetable protein has high nutritional value and can solve the dual problem with nutritional imbalance due to over-nutrition and inadequate nutrition. China is rich in vegetable protein resource, but has low effective utilization. It would be economically and socially significant to develop China's modern agriculture, food industry, improve and enhance the quality of life of human beings with reasonable, effective and comprehensive utilization of vegetable protein resources.In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process. The effect of the type and ratios of different vegetable proteins on extrusion texturization including system parameters (torque and press) and product characteristics (color, texture, water absorbing capability and digestion ratio) were studied. The regression model of parameters and product characteristics were analyzed by simplex lattice method mixture experimental design, A comprehensive evaluation of the extrudate was obtained by factor analysis and the ratio of raw materials was optimized.The main conclusions are as follows:(1) At different process parameters, the vegetable protein blend extrusion can be achieved, but to different degrees. In the process parameters of soy protein to achieve stability in the production of extrusion, the extent of adding PF, WG and PG to get 90%, 70% and 100% respectively. In the process parameters of wheat gluten to achieve stability in the production of extrusion, the extent of adding SF, PF and SP to get 60%, 70% and 90% respectively. While in the process parameters of peanut protein to achieve stability in the production of extrusion, the extent of adding SF, WG and SG to get 100%.(2) The ratio of different kinds of vegetable protein has an important impact on system parameters. Soybean flour and peanut flour resulted in a lower torque, press 1 and press2, and have the similar impact .While wheat gluten resulted in a higher extrusion torque, press 1 and press 2.(3) The ratio of different kinds of vegetable protein (SF, PF and WG) has an important impact on product characteristics, and different impact on different indicators. There are complex corelationships among different indictors. L* value, digestion ratio and springness were between that of soy flour, peanut flour and wheat gluten separately, while hardness, chewiness, horizontal stress, vertical stress, texturization degree, tensile stress and water absorbing capability were different, Cohesiveness was unchanged. Good products were achieved with appropriate ratios.(4) The regression model of parameters and product characteristics were analysed by simplex lattice method mixture experimental design, A comprehensive evaluation of the extrudate was obtained by factor analysis and the ratio of raw materials was optimized.Under the laboratory condition, the optimal ratio of x1 (PF): x2 (SF): x3 (WG) = 0.4362:0.0000:0.5638.