Extrusion Texturization Properties Of Vital Wheat Gluten

Vital Wheat gluten is important raw materials used in the plant texturized protein production. The extrusion texturization can expand the application of wheat gluten and develop new products. The research about effects of varieties on wheat gluten and extrusion texturization characteristics is less.In this paper, wheat gluten separated from different wheat varieties was extruded at high moisture conditions, using the Germany Brabender DSE-25 twin screw extruder. Grain quality, wheat gluten characteristics and wheat gluten extrusion texturization characteristics was measured. The high-moisture extrusion process was optimized. Based on the process optimization, the wheat gluten texturization characteristics of different varieties were evaluated comprehensively. The research focus on the relationship between wheat gluten characteristics and wheat gluten extrusion texturization characteristics.The data was processed using correlation analysis, variance analysis, principal component analysis and cluster analysis correlation analysis.The main conclusions are as follows:(1) Gluten protein content, gluten index and water absorption capability was positively correlated glutenin content. The glutenin content affect vital wheat gluten quality.(2) The optimization of gluten extrusion processing parameters was as follows: screw speed 160 r/min, materials moisture 45%, feed rate 15g/min, barrel temperature 170℃.(3)Extrusion system parameters showed a significant positive correlation with each other.Product target parameters showed correlation with each other, hardness and chewiness was positively correlated with the cutting force, negatively correlated with water and texturization degree.System parameters and product target parameters showed correlation, the cutting force, hardness, chewiness and cohesiveness was positively correlated with torque and pressure. Water absorption capability was negatively with torque and pressure. Principal component analysis can be used to evaluate extrusion products of wheat gluten integratedly.(4) Extrusion torque, pressure and the cutting force, hardness, cohesiveness, elasticity, chewiness of product was positively correlated with gluten protein content.Torque, pressure, and cohesiveness was positively correlated with glutenin content.The texturization degree was negatively correlated with gluten protein content and glutenin content.(5)The improvement of the gluten protein content and glutenin content can increase the intensity of texturized products. Gluten protein content affects the product Characteristics more than gluten quality.The cluster of gluten texturied product from different wheat varieties is correlated with gluten protein content and component.(6) As the main extrusion raws, vital wheat gluten of lower protein content and lower glutenin contien should be chosen to get the texturization product of proper texturization degree and hardness. Gluten added as accessories, should consider increasing the protein content and grain protein content. As the added extrusion raws, vital wheat gluten of higher protein content and higher glutenin contien should be chosen.Grain quality characteristics could not predict characteristics of extruded texturization products. The selection of varieties suitable for extrusion should focus on the relationship between dough rheological characteristics and gluten. Select varieties of lower weakening, Lagerer tensile curve area, higher resistanceto get vital wheat gluten of lower gliadin content and higher glutenin protein content.