| Extrusion texturization is suitable for producing textured proteins in continuous and industrial processing. Defatted soybean flour was used as the main raw material, and the related characteristics of its textured product were discussed. By adding proper amount of wheat protein, soy protein and whey protein, plant protein and animal protein complexes extrusion were studied.Defatted soy flour moisture content (24%,28%,33%,37%,42%, and46%), barrel temperature (100℃,120℃,140℃,160℃, and180℃) and screw speed (75r/min,100r/min,125r/min,150r/min, and175r/min) were choosed to discuss the extrusion texturization of defatted soybean flour. Extrusion operation parameters and products features, including product color, texture quality, protein solubility, urease activity, solvent retention index, in vitro digestibility and some other characteristics, were analysed and studied. Research showed that when moisture content was37%, barrel temperature was140℃and screw speed was175r/min, textured product features of defatted soybean flour were relatively well.Water-curing treatment and steam treatment were selected to study the effects on defatted soy flour extruded product characteristics of raw material pretreatment conditions (temperature, time and water amount), using a three factors-ten levels uniform design. Related regression models of product features were established by quadratic polynomial regression analysis.Defatted soy flour was used as the main raw material to study extrusion texturization of protein complexes by adding a certain percentage of soy protein, wheat protein and whey protein. Mixture design of raw material composition was studied on textured product characteristics. And through factor analysis of complex protein textured product features, comprehensive score regression equation was obtained. Comprehensive maximum score was at corresponding raw material composition when defatted soybean meal:soybean protein:wheat protein:whey protein was7.30:0.75:0.90:1.05. |
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