Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Authors

  • Min Wu 1. College of Engineering, China Agricultural University, Beijing 100083, China;
  • Yang Sun 1. College of Engineering, China Agricultural University, Beijing 100083, China;
  • Chonghao Bi 2. School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China;
  • Fang Ji 3. Chinese Academy of Agricultural Engineering, Beijing 100125, China
  • Borui Li 1. College of Engineering, China Agricultural University, Beijing 100083, China;
  • Junjie Xing 1. College of Engineering, China Agricultural University, Beijing 100083, China;

DOI:

https://doi.org/10.25165/ijabe.v11i4.4162

Keywords:

soybean protein, gluten, extrusion, response surface methodology (RSM), SDS-PAGE electrophoresis, Microstructural properties

Abstract

Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis. Keywords: soybean protein, gluten, extrusion, response surface methodology (RSM), SDS-PAGE electrophoresis, Microstructural properties DOI: 10.25165/j.ijabe.20181104.4162 Citation: Wu M, Sun Y, Bi C H, Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. Int J Agric & Biol Eng, 2018; 11(4): 230-237.

Author Biographies

Min Wu, 1. College of Engineering, China Agricultural University, Beijing 100083, China;

PhD, Assistant Professor Assistant Dean of College of Engineering，CAU

Yang Sun, 1. College of Engineering, China Agricultural University, Beijing 100083, China;

master graduate student

Chonghao Bi, 2. School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China;

Ph.D, Assistant Professor

Fang Ji, 3. Chinese Academy of Agricultural Engineering, Beijing 100125, China

PhD

Borui Li, 1. College of Engineering, China Agricultural University, Beijing 100083, China;

master graduate student

Junjie Xing, 1. College of Engineering, China Agricultural University, Beijing 100083, China;

doctoral student

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Published

2018-08-08

How to Cite

Wu, M., Sun, Y., Bi, C., Ji, F., Li, B., & Xing, J. (2018). Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. International Journal of Agricultural and Biological Engineering, 11(4), 230–237. https://doi.org/10.25165/ijabe.v11i4.4162

Issue

Vol. 11 No. 4 (2018): IJABE

Section

Agro-product and Food Processing Systems

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