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Study of Applicability on Extrusion Texturization Processing of Soybean Varieties

Author: DongLing
Tutor: ZhouCaiQiong；WeiYiMin
School: Southwestern University
Course: Of Food Science
Keywords: extrusion texturization kernel quality properties of soybean physicochemical properties of defatted soy meal functional properties of soybean protein
CLC: TS214.2
Type: Master's thesis
Year: 2009
Downloads: 60
Quote: 0
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Abstract


High-moisture vegetable protein extrusion technology is a new development area in extrusion cooking,which can make products that imitate the texture,taste,and appearance of meat with high texturized degree,springiness,and nutritional value.But demanded material is strict.Generally,low denaturalized defatted soybean meal is used as raw material.The 18 soybean varieties from Northeast China were studied,using a Brabender DSE-25 Twin-Screw Extruder,to analyse kernel quality properties of soybeans,physicochemical properties of defatted soy meal and functional properties of soybean protein.The correlation between them and extrusion texturization properties were analysed.The conclusions are as follows:(1) The system parameters,product color indexes and product texture indexes were highly correlated. This can provide a good reference for controling and prediction product properties.Except of torque, SME andη,the other system parameters were all highly significantly or significantly correlated.About product color indexes,L~* and b~* was very significantly positively correlated,a~* and△E was very significantly positively correlated,too.(L~* and b~*) were very significantly or significantly negatively correlated with(a~* and△E).About product texture indexes,cohesivenss,hardness,chewiness and adhesivness were very significantly positively correlated.The tensible break strength,transverse force and longitudinal force were very significantly or significantly positively correlated.The tensible break strength was very significantly positively correlated with hardness and chewiness.The transverse force was very significantly or significantly positively correlated with texturization degree and springiness.The texturization degree was very significantly positively correlated with springiness and was very significantly or significantly negatively correlated with hardness,chewiness and adhesivness.The springiness was significantly positive correlated with chewiness.The water absorbing capability was significantly negatively correlated with cohesiveness and adhesivness.The physicochemical properties of defatted soy meal had great impact on extrusion texturization products properties.In the case of controling operation parameters,the choice of extrusion material must be considered.The defatted soy meal of high protein content,low crude fiber and ash content will own extrusion products of good texturization degree,nice springiness,bright color.(2) The kernel quality properties of soybeans and physicochemical properties of defatted soy meal were correlated.It was right to research the relationship of the kernel quality properties of soybeans and the extrusion texturization properties.It can provided a good reference for breeder.The soybean varieties of high-protein content,high water-soluble protein content,high 1000-kernel weight,low test weight will own extrusion texturization products of good texturization degree,nice springiness,bright color.In addition,the kernel quality properties of soybeans were correlated and every index shoud be well considered during breeding.(3) Functional properties of different varieties soybean protein had significant distinctness. Functional properties of soybean were correlated.Water holding capacity was very significantly negatively correlated with nitrogen soluble index(NSI) and gel strength.Viscosity was very significantly positively correlated with emulsifying ability index and was significantly positively correlated with gel elasticity.Gel strength was significantly positively correlated with gel elasticity.From the Functional properties of view,high NSI,low emulsifying ability index and viscosity,even gel strength of soybean protein can own good extrusion products.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Legume system for food > Soy-based food
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