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Evaluation of Corn Protein Concentrate: Extrusion Study
Author(s) -
JAO Y. C.,
CHEN A. H.,
GOLDSTEIN W. E.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10456.x
Subject(s) - extrusion , soy protein , plastics extrusion , extraction (chemistry) , food science , chemistry , corn flour , aqueous solution , soy flour , high protein , chromatography , materials science , composite material , organic chemistry , raw material , bran
Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X‐25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC‐A) or ethyl acetate (CPC‐E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 ‐ 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.