Study On The Compound Characteristics Of Soybean Protein Isolate And Wheat Gluten And Its Extrusion Snack Food

Protein is essential nutrient for the maintenance of human health, compared to animal protein, plant protein almost does not contain cholesterol, it's not easy to induce cardiovascular disease and obesity if you have a long-term intake. Therefore, people pay more attention to the development and utilization of plant protein. Soybean protein isolate and wheat gluten are two common nutritional resource of plant protein. In this paper, soybean protein isolate and wheat gluten were used in combination, using extrusion technology to obtain the textured formulation proteins as based materials, combining pre Luzhu and post seasoning technology in order to develop a new type of soybean protein isolate mixed with wheat gluten extrusion snack food. The combined use of soybean protein isolate and wheat gluten can not only play a complementary role in nutrition, but also help the texture protein to form a fibrous structure and promote the quality of textured formulation proteins. This research is of great significance for opening the new applications of plant protein industry. The main research and results were as follows:1. Study on functional properties and rheological properties of a compound system of soybean protein isolate and wheat gluten.In order to provide the theoretical basis for the production of textured protein extrusion technology, the functional characteristics and rheological properties of a compound system of soybean protein and wheat gluten were studied in this part. The results of functional characteristics showed that both soybean protein isolate and wheat gluten have hygroscopic property, oil absorbency and gel properties. When the compound ratio of soybean protein isolate and wheat gluten was 80:20, the gel appearance and gel strength were the best. Taking this compound ratio for research objects, the static and dynamic rheological properties were studied using Kinexus super rotation rheometer. The results of static rheological properties showed that the apparent viscosity increases with the increasing of mass fraction of the mixed system when at the same shear rate;To different mass fraction of the mixed system, the apparent viscosity raise with temperature, and the greater the mass fraction of the mixture, the more obvious the increasing trend. Dynamic rheological results showed that with the increase of the oscillation frequency, the mixed system exhibits weak gel properties.2. Study on the extrusion parameters of a compound system of soybean protein isolate and wheat gluten.In order to obtain the proper hardness and chewiness of textured formulation proteins, the influence of extrusion parameters on the extrusion quality of a compound system of soy protein isolate and wheat gluten was studied in this part, and the extrusion parameters were optimized by response surface experiment. The combination of sensory analysis and texture measurement were used to evaluate the quality of the products. The effects of material moisture content, screw speed, barrel temperature and the mixed proportion of soybean protein isolate and wheat gluten were investigated. Using response surface methodology the optimal parameters were:material moisture content was 60%, screw speed was 260r/min, barrel temperature was 150?, the mixed proportion of soybean protein isolate and wheat gluten was 80:20. At this point, the hardness was 31943.8g, and the chewiness was 28232.2g.3. Study on the extruded snack food seasoning technology of a compound system of soybean protein isolate and wheat gluten.The extrusion textured formulation proteins that produced under the condition of optimum extrusion parameters as based material, combining pre Luzhu and post seasoning technology. Through the single factor test and orthogonal test to determine the compound extrusion leisure food seasoning technology parameters:the best halogen formula (extruded texturization protein as the base material 100%) was star anise 0.6%, cassia 1.25%, beef extract 0.5%; the best Luzhu conditions were cooking time 5-10 minutes, cooking water 250%; the best drying conditions were under electric heating air blast drying at 50 degrees for 60 minutes; the best spices formula (Luzhu and dried tissue protein as the base material 100%) was pepper 1.5%, cumin 0.4%, xanthoxylum seeds 1.75% and chicken essence 0.4%. The products under these conditions had the highest sensory evaluation and the best taste.