INFLUENCE OF 7S AND 11S GLOBULINS ON THE EXTRUSION PERFORMANCE OF SOY PROTEIN-CONCENTRATES

被引：36
|
作者：
NING, L
VILLOTA, R
机构：
[1] Department of Food Science, University of Illinois, Urbana, Illinois, 61801
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 05期
关键词：
D O I：
10.1111/j.1745-4549.1994.tb00263.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The 7S and 11S fractions of soy protein were isolated from soy flour and recombined with soy protein concentrate at various levels to modify their ratio in different formulations. The role of each fraction on the extrusion performance and texturization behavior of soy proteins was evaluated using twin-screw extrusion. Both 11S and 7S fractions were found to have significant influence on the degree of texturization of soy protein. In particular, the 11S protein appeared to favor expansion and water holding capacity of the finished product, while an 11S/7S ratio of 1.5 in the feed formulation resulted in a product with the best textural characteristics under the selected extrusion conditions investigated.
引用
收藏
页码：421 / 436
页数：16
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