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KMID : 1134820170460060751
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 6 p.751 ~ p.758
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Effects of Moisture Content and Screw Speed on Physical Properties of Extruded Soy Protein Isolate
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Gu Bon-Yeob
Ryu Gi-Hyung
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Abstract
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The objective of this study was to determine the effects of moisture content and screw speed on the physical properties of extruded soy protein isolate (SPI). Expansion index, water absorption index, texture, integrity index, color, and nitrogen solubility index of extruded SPI were analyzed to determine the relationship with extrusion conditions. Extrusion conditions were moisture content (40, 50, and 60%) at a fixed die temperature (140°C) and screw speed (250 rpm). The other extrusion conditions were screw speed (150, 250, and 330 rpm) at a fixed moisture content (55%) and die temperature (140°C). Specific mechanical energy (SME) input decreased as moisture content increased from 40 to 60%. However, SME input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and piece density decreased as moisture content and screw speed increased, and specific length increased as moisture content and screw speed increased. The extruded SPI at 40% moisture content had higher water absorption index, texture, and color differences than those of the extruded SPI at other moisture contents (50 and 60%). however, the extruded SPI at 40% moisture content had lower integrity index and cutting strength than those of the extruded SPI at other moisture contents (50 and 60%). In conclusion, the physical properties of extruded SPI were more affected by moisture content than screw speed.
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KEYWORD
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soy protein isolate, textured soy protein, moisture content, screw speed, physical properties
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