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EXTRUSION PERFORMANCE of N‐PROPANOL DENATURED SOYBEAN PROTEIN
Author(s) -
DAHL S.R.,
VILLOTA R.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00175.x
Subject(s) - extrusion , die swell , alcohol , plastics extrusion , solubility , soy protein , chemistry , food science , aqueous solution , extrusion cooking , scanning electron microscope , materials science , organic chemistry , composite material
The texturization performance of alcohol‐modified soybean flours plus an unmodified minimally processed flour was evaluated using a Werner & Pfleiderer twin‐screw extruder under steady‐state conditions. Prior to extrusion, the modified soybean flours were treated with various concentrations of aqueous n‐propanol and spray dried. Evaluation of these feed materials indicated greater functionality for the n‐propanol‐modified proteins treated with 10% alcohol level as compared to other alcohol treatments. Following extrusion, the textural, functional and microstructural properties of the products were examined. In general, alcohol modification resulted in significant variation in the quality of the texturized soy proteins. Overall, the high quality of extruded low solubility alcohol‐modified soy‐flour at high feed rates suggests possible renaturation mechanisms. Scanning electron microscopy examination of dried alcohol‐modified products revealed microstructural features which corresponded to other extrudate properties.