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KMID : 1024420200240020141
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Food Engineering Progress
2020 Volume.24 No. 2 p.141 ~ p.146
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Effects of Barrel Temperature and Moisture Content on the Physicochemical Properties of Texturized Vegetable Protein
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Moon Dae-Gyun
Kim Mi-Hwan
Ryu Gi-Hyung
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Abstract
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The objective of this study is to determine the effects of barrel temperature and moisture content on the physicochemical properties of texturized vegetable protein (TVP). The water absorption index, water solubility index, texture, integrity index, color, and scanning electron micrograph of the TVP were analyzed. The extrusion conditions consisted of barrel temperature (110, 130, and 150oC) and moisture content (40, 45, and 50%) at a fixed screw speed of 250 rpm. The TVP extruded at 150oC barrel temperature and bearing 50% moisture content had higher water absorption index and water solubility index. Elastic force, cohesiveness, and color differences were the highest in the TVP extruded at 150oC barrel temperature and possessing 40% moisture content. However, the TVP at 150oC barrel temperature and having 40% moisture content had a lower integrity index than the TVP carrying moisture contents of 45 and 50%. The structure of the TVP extruded at 150oC barrel temperature and having 40% moisture content was found similar to a chicken breast tissue’s structure. In conclusion, 150oC barrel temperature and 40% moisture content are optimal conditional characteristics for the texturization of soy protein isolate and gluten.
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KEYWORD
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texturized vegetable protein, soy protein isolate, gluten, barrel temperature, moisture content, physicochemical properties
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