Lyu Ji Sou, Lee Jung-Soo, Chae Tae Young, Yoon Chan Suk, Han Jaejoon
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
Chief of R&D Center, EverChemTech, Co., Ltd., Hwaseong, 18543 Republic of Korea.
Food Sci Biotechnol. 2022 Dec 1;32(5):659-669. doi: 10.1007/s10068-022-01207-8. eCollection 2023 Apr.
In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten, and corn starch was prepared at a 5:3:2 (w/w) ratio using a low-moisture extrusion process. To evaluate the effects of extrusion parameters, die temperature and screw rotation speed, on the properties of TVP, these two parameters were manipulated at a constant barrel temperature and moisture content. The results indicated that increasing the die temperature increased the expansion ratio while decreasing the density of the extrudates. Simultaneously, increasing the screw rotation speed clearly increased the specific mechanical energy of the TVP. Furthermore, mathematical modelling suggested that the expansion ratio increases exponentially to the die temperature. However, extreme process conditions bring about a decrease in water absorption capacity and expansion ratio, as well as undesirable texture and microstructure. The results suggested that the properties of SPI-based TVP are directly influenced by the extrusion process parameters, screw speed and die temperature.
The online version contains supplementary material available at 10.1007/s10068-022-01207-8.
在本研究中，使用低水分挤压工艺以5:3:2（w/w）的比例制备了基于大豆分离蛋白、小麦面筋和玉米淀粉的组织化植物蛋白（TVP）。为了评估挤压参数（模头温度和螺杆转速）对TVP性能的影响，在恒定的料筒温度和水分含量下对这两个参数进行了调控。结果表明，提高模头温度会增加膨胀率，同时降低挤出物的密度。同时，提高螺杆转速明显增加了TVP的比机械能。此外，数学建模表明膨胀率随模头温度呈指数增加。然而，极端的工艺条件会导致吸水能力和膨胀率下降，以及产生不理想的质地和微观结构。结果表明，基于大豆分离蛋白的TVP的性能直接受挤压工艺参数、螺杆转速和模头温度的影响。
在线版本包含可在10.1007/s10068-022-01207-8获取的补充材料。
