Relationship Between Extrudate Texturization Properties And Physicochemical Properties Of Soybeans Protein

Soybean protein is an important raw material for processing plant protein extrusion textured products.Extrusion textured soybean product is similar to meat’s taste and appearance,and rich nutrition. But thephysicochemical properties of extrusion textured raw should meet a certain requirements. Raw commonlyincluding cooled defatted soybean meal, soybean protein concentrate and soybean protein isolate.A total of33commercial soybean protein, including cooled defatted soybean meals, soybean proteinconcentrates and soybean protein isolates, using the Germany Brabender DSE-25Twin Screw Extruder.Soybean protein extrusion textured test was measured. The characteristics of extrusion raw, texturedsoybean products properties of high and low moisture, and the correlation between them by cluster analysis,analysis of variance and correlation analysis.The main conclusions are as follwos：（1）Physicochemical properties were significantly different among three samples.Three kinds ofsoybean protein physicochemical properties of crude fat, crude fiber content and gel hardness weredifferences (coefficient of variation, CV>10%), crude protein content was little differences (CV<10%).Ash and nitrogen solubility index of cooled defatted meals and crude fiber content of soybean proteinisolate didn’t met with national standard, all physicochemical properties of soybean protein concentrate metwith national standard. Nitrogen soluble index and gel hardness were main differences among three kindsof commercial soybean protein products, to increase the soybean protein in the food industry uses, shouldpay attention to improve soybean protein nitrogen solubility index and gel.(2) Under the condition of high moisture extrusion process, extrusion textured system parameters ofcooled defatted flour and soybean protein isolate variation coefficient were more than10%, soybeanconcentrate was less than10%. Cluster analysis results showed that under the high moisture extrusion threekinds of soybean protein extrusion textrured products had significant difference between hardness, tensileforce, chewiness and elasticity (a=0.05).Under the condition of low moisture extrusion process, system parameters of cooled defatted flour,soybean protein concentrate and soybean protein isolate were difference (CV>10%). Cluster analysisresults showed that under the low moisture water ansorption characterics of textured soybean protein wassignificant, the rest products properties was no significant difference(a=0.05).(3) Hardness, elasticity, chewiness and tensile force of textured products was positively with soybeanprotein content under the condition of high moisture extrusion process.Texturization degree was appeaedfirst increased and then decreased with the increase of soybean protein content. The water absorptioncapability and water holding capability was negatively correlated with soybean protein content under lowmoisture extrusion process. From economy and product characteristics into consideration, we shouldchoose moderate protein content raw as extrusion raw material.