Premium
POTENTIAL FOR UTILIZING 11S SOY GLOBULAR PROTEIN TO STUDY TEXTURE FORMATION 1
Author(s) -
BRESNAHAN D. P.,
WOLF J. C.,
THOMPSON D. R.
Publication year - 1981
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1981.tb00265.x
Subject(s) - rheometer , extrusion , soy protein , food science , texture (cosmology) , chemistry , globular protein , chromatography , rheology , materials science , composite material , computer science , biochemistry , artificial intelligence , image (mathematics)
A corn meal based model food system was successfully utilized in experiments designed to measure the influence of protein type on product integrity. The food systems were processed using either a capillary rheometer or an extrusion capillary rheometer to produce the texturized product. The Warner‐Bratzler Shear test and the Ottawa texture measuring tests were utilized to indicate product integrity. The purified 11S soy protein produced a product with greater integrity as measured by maximum shear value than an equivalent amount of soy protein isolate from which it was derived.