Study On Extrusion And Textured Technology Of Subcritical Sesame Protein Powde

Subcritical sesame protein powder is prepared by removing oil from sesame seeds through subcritical extraction,and its original properties are hardly destroyed.Subcritical sesame protein powder is a high-quality vegetable protein,which has a unique flavor compared with other vegetable proteins.At present,the researches at home and abroad mainly focus on extraction methods,functional properties,etc.There are no relevant reports on processing into organized proteins.In this paper,subcritical sesame protein powder is used as the main raw material to study the extrusion process of texturized protein,discuss the effect of different purity of sesame protein on texturized protein products,and analyze and study the original cooking properties and structure before and after extrusion texturing.The results of the study are as follows:1.Through single-factor experiments,preliminary determination of the process parameter range of extrusion organization: extrusion temperature was 140 ? ? 160 ?,moisture content was 55% ? 65%,screw speed was 180 r/min ? 200 r/min.On this basis,a response surface experiment was designed,with the degree of organization as the response value,and the process parameters of the extrusion organization as the independent variable to optimize the process.As a result,the factor that had the greatest influence on the degree of organization was the extrusion temperature,followed by the moisture content.The screw speed had the least effect on it.The optimal process was an extrusion temperature of 160 ?,a moisture content of 65%,a screw speed of 190 r/min,and the degree of organization at this time was2.45.The flavor analysis of the compound protein and the structured protein was carried out.2.Through the experiments of the amount of gluten,the content of sesame protein and the content of total protein,the effects on the color difference,texture properties,degree of organization,microstructure and sensory quality of the organized protein were studied.The fixed gluten addition amount is obtained,and the texture of the structured protein product had the best color when the sesame protein content was 50%,and the degree of organization and sensory score increase with the increase of the sesame protein content.It can be seen from the scanning electron microscope that the content of sesame protein had a certain effect on the formation of fiber structure,the higher the content,the more fiber structure.When the total protein content was fixed,the color of the structured protein product was best when the sesame protein content was 50%,and the degree of organization and sensory score reach the maximum when the content of sesame protein was 45%.3.The physical and chemical properties of the raw materials before and after the extrusion texturization process were measured,and the digestibility of the protein was increased by11.18% compared with that before the extrusion,and the content of free sulfhydryl group was reduced by 11.55% compared with the content before the extrusion.There are also different degrees of loss,and the extrusion process parameters also have an impact on the water holding capacity,oil absorption and nitrogen solubility index of the protein.Through the study of protein solubility changes,it is found that non-covalent bonds are destroyed in the process of extrusion and organization,and a large number of disulfide bonds are generated.Non-covalent bonds and disulfide bonds work together to maintain the structure of organized protein.According to TGA analysis,the thermal stability of the raw material decreased after extrusion.4.The subcritical sesame protein powder,gluten powder and the compound protein before and after extrusion were measured by Fourier infrared spectrometer,and the subcritical sesame protein powder and gluten powder were mixed and extruded.No new peptide bond was generated in the protein.The secondary structure of the texturized protein under different extrusion parameters and the raw material was measured.It was found that compared with the raw material,the secondary structure of the protein after extrusion has undergone great changes.In general,?-sheets and ?-sheets have changed.The content of corners increases,and the content of ?-helix and random coils decreases.The effects of different extrusion processes on the secondary structure are also significant,in which ?-sheet and ?-turn are stable structures.Using scanning electron microscope to observe the microstructure of the raw material and the organized protein,it was found that the raw material became orderly after the extrusion and organization treatment,and there was obvious fibrous structure formation.