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STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINS
Author(s) -
STANLEY D. W.,
DeMAN J. M.
Publication year - 1978
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1978.tb01294.x
Subject(s) - texture (cosmology) , materials science , porosity , extrusion , superheated steam , soy protein , composite material , food science , chemical engineering , chemistry , superheating , image (mathematics) , physics , artificial intelligence , computer science , engineering , condensed matter physics
Mechanical properties of foods are a direct consequence of micro‐structure which, in turn, results from an interaction of chemical composition and physical forces. In thermally‐extruded soy grits voids, caused by the escape of superheated steam as the textured vegetable protein product strikes the atmosphere, are thought to be responsible for the spongy, porous nature of the material. A breakdown of soy protein subunits followed by their reassembly into larger molecular weight aggregates, possibly via intermolecular amide bonds, may account for the formation of protein fibers that become aligned as they leave the extruder barrel. This structure persists after rehydration and imparts a desirable meat‐like texture to the product. By correlating mechanical properties to sensory analysis, an objective method has been developed for assessing the texture of extruded textured vegetable protein. This method has also proved useful in response surface investigations of the influence on texture of processing variables, including machine parameters and composition of the starting material. Other processes useful for producing textured vegetable proteins include freeze‐texturization and film formation and the formation of co‐extrudates.