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KMID : 1134820160450081170
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1170 ~ p.1176
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Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate
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Park Ji-Hoon
Kang Dae-Il
Ryu Gi-Hyung
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Abstract
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The aim of this study was to investigate the effects of screw speed, moisture content, and die temperature on the physical properties of extruded soy protein isolate. Extrusion conditions were moisture content (20 and 25%) and die temperature (120, 130, and 140°C) at a fixed screw speed of 250 rpm. The other extrusion conditions for screw speed (150, 200, 250, 300, and 330 rpm) were a fixed moisture content and die temperature of 30% and 140°C, respectively. Specific mechanical energy input decreased as die temperature increased from 120 to 140°C, whereas specific mechanical energy input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and specific length increased as die temperature increased. Breaking strength decreased as die temperature increased and moisture content decreased. A lower moisture content resulted in a greater color difference. Integrity index increased as die temperature increased from 120 to 140°C and moisture content decreased from 25 to 20%. Nitrogen solubility index decreased as screw speed increased from 150 to 330 rpm. Nitrogen solubility index was lowest at 2.83±0.51% as screw speed decreased to 150 rpm. In conclusion, moisture content was a more important factor than die temperature for texturization of soy protein isolate.
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KEYWORD
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screw speed, moisture content, die temperature, soy protein isolate, texturization
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