Premium
Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion
Author(s) -
GUZMAN GABRIEL J.,
MURPHY PATRICIA A.,
JOHNSON LAWRENCE A.
Publication year - 1989
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.1365-2621.1989.tb05166.x
Subject(s) - extrusion , plastics extrusion , chemistry , food science , lipase , corn flour , extrusion cooking , moisture , corn meal , chromatography , biochemistry , raw material , enzyme , materials science , organic chemistry , bran , metallurgy
Ground soybeans and corn at ratios 60:40, 70:30, 80:20, and 100:0 soybean :corn were extruded with an Insta Pro 600 extruder. Initial moisture content was adjusted to 10%. Extruder exit temperatures were 127, 138, 149, and 160°C. Soybean trypsin inhibitor activity was destroyed 48.9 to 98.8% as exit temperature increased. Extrusion temperature had no major effect on the tocopherol isomers. Lipoxygenase was completely inactivated by extrusion. In vitro protein digestibilities of samples extruded at 127°C were significantly lower than samples extruded at higher temperatures. Residual lipase activity ranged from 2.7 to 63.7 micromoles H + .min _I .g −1 .