|
KMID : 1134820180470040485
|
|
Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 4 p.485 ~ p.491
|
|
|
Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Protein Isolate
|
|
Gu Bon-Yeob
Ryu Gi-Hyung
|
|
|
Abstract
|
|
|
|
The objective of this study was to determine the effects of barrel temperature and addition of corn starch on the physical properties of extruded soy protein isolate (SPI). Extrusion conditions were barrel temperature (130, 140, and 150°C), corn starch content (0 and 10%), a fixed moisture content (60%), and screw speed (250 rpm). Specific mechanical energy (SME) input decreased as barrel temperature increased from 130 to 150°C. However, SME input increased as corn starch content increased from 0 to 10%. Expansion ratio increased and specific length decreased as barrel temperature and corn starch content increased. The extruded SPI at 10% corn starch and 150°C barrel temperature had higher water absorption capacity, elastic force, and cohesiveness than those of extruded SPI at 130 and 140°C. However, the extruded SPI at 0% corn starch content and barrel temperature 130°C had a lower integrity index, elastic force, and cohesiveness than those of extruded SPI at barrel temperature (140 and 150°C). In conclusion, the tested physical properties of extruded SPI were more affected by corn starch content than barrel temperature.
|
|
|
KEYWORD
|
|
|
soy protein isolate, textured soy protein, high moisture extrusion, barrel temperature, physical properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|