Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

文献类型： 外文期刊

第一作者： Wu, Min

作者： Wu, Min;Gao, Fei;Sun, Yang;Duan, Hao;Li, Dong;Wu, Min;Huang, Xin

作者机构：

关键词： Dynamic mechanical properties; fractal analysis; high moisture extrusion; soybean protein; wheat gluten

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2019 年 54 卷 2 期

页码：

收录情况： SCI

摘要： Texturized soybean protein (TSP) and wheat gluten were prepared at high moisture using a twin-screw extruder. Effects of feed moisture content, extrusion temperature and wheat gluten content on the dynamic mechanical properties, microstructures and fractal analysis of texturized soybean protein/wheat gluten composite were investigated. All extruded samples were well fitted with Burger's model in creep-recovery tests (R-2 >= 0.978). The creep-recovery rate decreased with an increasing extrusion temperature. The addition of wheat gluten increased the resistance to creep and the unrecoverable deformation of TSP samples. The extrusion parameters affected the microstructure and morphology of extruded products. The fractal dimension of TSP products decreased with an increase in moisture content and wheat gluten content. Texturized soybean protein (TSP) and wheat gluten composite could form well-structure products.

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