Study On Preparation And Application Of High Moisture Extrusion Textured Peanut Protein

In recent years,the global meat production capacity has been greatly reduced,which will not meet the production capacity requirements.Plant protein is a highquality product with high protein and low fat.Its resources are abundant in China,but its effective utilization rate is low.Therefore,rational,effective and comprehensive utilization of its protein resources is of great social significance for improving the quality of life of our people.With peanut protein as the main raw material,the effects of extrusion process parameters on the texture and structure of textured protein were studied under the condition of high moisture extrusion.Different plant proteins were compounded and extruded,and the effects of different proteins on protein structure and structure of peanut were investigated.The compound ratio of compound protein was optimized by mixture design.Vegetarian meatballs were made from textured peanut compound protein as the main raw material,and the effects of adding different adjuvants on the texture and water retention of vegetarian meatballs were studied.The main results are as follows:(1)Single factor method was used to study the effects of extrusion process parameters on system parameters,physicochemical properties and structure of protein.The results show that with the increase of screw speed,feeding speed and moisture content,the Specific Mechanical Energy,SME)first increases and then decreases,and the torque decreases with the increase of moisture content.With the increase of extrusion temperature,the Mass Flowing Rate,MFR)of the product decreases,the hardness and chewiness increase,the color deepens,and the disulfide bond force first increases and then decreases.With the increase of moisture content,the hardness and chewiness of the product decrease,the color becomes lighter,and the disulfide bond force increases.Considering the color and texture characteristics of the product,the appropriate extrusion process conditions are extrusion temperature 160 ?,screw speed 280 rpm,moisture content 64%,feeding speed 8.5 kg/h and cooling temperature 55?.(2)Peanut protein was used as the main material,Soybean Protein Isolate(SPI),Wheat Gluten,WG),Pea Protein(PP)and other plant proteins were added respectively,and the effect of compound protein co-extrusion under high moisture condition on the product quality was studied.The results showed that the color of the textured protein was deepened,and the hardness,chewiness and tensile strength of the textured protein increased first and then decreased after adding appropriate amount of three different proteins to peanut protein.With the addition of SPI,WG and PP,the ?-helix of the extruded product changes to a more stable structure.For the compound protein with more than 30% SPI and 20% WG,the molecular chain of companion globulin expanded to a great extent.When the addition of SPI and WG increased from20% and 30% to 50% respectively,the expanded globulin molecular chain rebounded again,indicating that peanut globulin played a key role in the formation of fiber structure.After compound protein co-extrusion,the main forces that make up the protein fiber structure are the interaction between hydrogen bond and disulfide bond.Adding proper amount of SPI(10% ? 20%),(10% ? 20%)WG and(10 %)PP to peanut protein can improve the texture characteristics of textured protein products.(3)Peanut protein,SPI,WG and PP were selected as four protein raw materials,and the formula was designed by using the Date Processing System,DPS).The simplex lattice point set mixing experiment design was adopted,and the product characteristics were comprehensively scored by factor analysis method.The regression model of raw material ratio and comprehensive score was obtained,and the optimal raw material ratio was peanut protein ? SPI ? WG = 0.66 ? 0.17 ? 0.17.(4)Through single factor experiment,the auxiliary materials of vegetarian meatballs were screened and their effects on product quality were studied.Soybean oil,Cassava Starch(CS)and its modified starch: hydroxypropyl distarch phosphate cassava starch(HDSP)and acetylated distarch phosphate cassava starch(ADSP)were studied respectively.Effects of hydrocolloids: Methyl Cellulose,MC),carboxymethyl cellulose(CMC)and hydroxypropyl methyl cellulose(HPMC)on the color,texture and water retention of vegetarian meatballs.The results showed that with the increase of oil content,the L* value of cooked and frozen vegetarian meatballs increased significantly,and the hardness,elasticity and chewiness increased first and then decreased.With the increase of starch content,the hardness and elasticity of vegetarian meatballs increased at first and then remained the same.After cooking,the water retention increased at first and then decreased,and the freezing loss decreased.With the increase of methylcellulose content,the hardness,cohesiveness and chewiness of vegetarian meatballs first increased and then decreased,the water retention became better and the freezing loss decreased.Considering the effects of oil,starch and methylcellulose on the color,texture and water retention of vegetarian meatballs,soybean oil dosage of 12%,HDSP of 15% and HPMC of 2% were selected,and the quality of vegetarian meatballs was better.