Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation

文献类型： 外文期刊

第一作者： Meng, Ang

作者： Meng, Ang;Chen, Fengliang;Zhao, Donglin;Wei, Yimin;Zhang, Bo

作者机构：

关键词： Soybean protein; Protein property; Extruded meat analog; High -moisture extrusion; Dead -stop operation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 395 卷

页码：

收录情况： SCI

摘要： To provide additional evidence and better understand the high-moisture texturing extrusion process of soybean protein isolate (SPI), the physico-chemical changes of SPI during extrusion were investigated. SPI in the extruder feeding zone, barrel zones 1 (80 degrees C) to 4 (135 degrees C), and the cooling die (80 degrees C) were obtained from a dead-stop operation. The lowest values associated with the denaturation enthalpy and the extractable protein occurred in zone 3 (150 degrees C). The minimum level of the protein subunit content was identified in zone 4. The highest value of the average protein molar mass occurred in zone 3. The beta-sheet ratio in the protein increased, and the unordered ratio decreased after extrusion. The surface hydrophobicity of the protein decreased with water injection in zone 1; however, it increased in zone 2 (110 degrees C). Overall, SPI undergoes swelling, denaturation, aggregation, and depolymerization due to water injection, heating, and shearing during high-moisture extrusion.

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