Effects Of Material Properties On Fibrosis Soybean Protein By High Moisture Extrusion

High moisture extrusion technology is an emerging technology used to produce vegetable protein of recent years. Products processed by this method have a good fibre texture. This article based on the research of material characteristics, defatted soybean flour, soybean protein concentrated and soy protein isolated were selected for the three main materials. The material characteristics, such as different soy species protein, protein content, moisture content, the nitrogen solubility index (NSI) of protein, wheat gluten content, size diameter and oil or starch content have significantly effects on the sensory qualities,rheological properties and microstructures of protein texturization products. Through the extrusion process, the extrusion mechanism of high moisture extrusion technology was explored by the sudden shutdown experiment.Test results show that soy protein isolated products expected to form the best structure, most suitable content should be between 60% and 70%. 30% of the wheat protein make a full impact on products extruded by twin-screw extruder. A small amount of oil was in favor of enhancing the esthetic quality, however addition of starch was not conducive to the formation of fiber structure. The sensory score reached 19.4 when the moisture content at 60%, at this time the best fibre texture to take shape. Higher NSI value and lower material particle size were helped to get better fibrosis structure. 11S glycinin played an important role in the extrusion process. Improving the 11S glycinin content, we can obtain the improved product.The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that no new peptide linkage has been found by high moisture extrusion. Sodium chloride and glyceryl monostearate (GMS) had an influence on the structure and sensory qualities of protein extrusion products.Oxidant and reductant was not advantageous to the formation of fibrosis products.In the first heating zone of extruder, only a process of mixed materials, and there were no changes in chemical bonds by scanning electron microscopy (SEM) and protein solubility test. In the second heating zone, thermal denaturati caused by enhanced hydrophobic interaction of proteins wes leading to reduce the protein solubility. Disulfide linkage had begun organizing to reduce the role of protein solubility in the third area of the twin-screw extruder. Intermolecular disulfide linkage exchanged reaction had taken place in the fourth heating area. In the extrusion process, the hydrophobic interaction, disulfide linkage, hydrophobic interactions and disulfide bond and hydrogen bond are the main force in keeping the protein structure.