Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

LWT

Volumn 44, Issue 4, 2011, Pages 957-962

  Chen, Feng Liang ^a   Wei, Yi Min ^a   Zhang, Bo ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Dead stop operation; Extrusion texturization; Molecular aggregation; Protein solubility; Soybean protein

Indexed keywords

CHEMICAL ANALYSIS; COVALENT BONDS; CROSSLINKING; ELECTROPHORESIS; EXTRUDERS; EXTRUSION; HYDROGEN BONDS; HYDROPHOBICITY; MOISTURE; MOISTURE DETERMINATION; PROTEINS; REAGENTS; SODIUM DODECYL SULFATE; SOLUBILITY; SULFUR COMPOUNDS; UREA;

DEAD-STOP OPERATION; MOLECULAR AGGREGATION; PROTEIN SOLUBILITY; SOYBEAN PROTEINS; TEXTURIZATION;

AGGLOMERATION;

GLYCINE MAX;

EID: 78751706553     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.008     Document Type: Article

References (26)

1. Akdogan H. High moisture food extrusion. International Journal of Food Science and Technology 1999, 34(3):195-207.
2. Alonso R., Zabalza M.J., Grant G., Marzo F., Orúe E. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. Journal of the Science of Food and Agriculture 2000, 80(3):397-403.
3. Burgess L.D., Stanley D.W. A possible mechanism for thermal texturization of soybean protein. Canadian Institute of Food Science and Technology Journal 1976, 9(4):228-231.
4. Cai W., Diosady L.L. Model for gelatinization of wheat starch in a twin-screw extruder. Journal of Food Science 1993, 58(4):872-875.
5. Camire M.E. Protein functional modification by extrusion cooking. Journal of the American Oil Chemists' Society 1991, 68(3):200-205.
6. Cheftel J.C., Kitagawa M., Quéguiner C. New protein texturization process by extrusion cooking at high moisture levels. Food Reviews International 1992, 8(2):235-275.
7. Chen F.L., Wei Y.M., Zhang B. Effect of moisture content on quality of texturization of product extruded from soy protein isolate. Scientia Agricultura Sinica 2010, 43(4):805-811.
8. Chen F.L., Wei Y.M., Zhang B., Ojokoh A.O. System parameters and product properties response of soybean protein extruded at wide moisture range. Journal of Food Engineering 2010, 96(2):208-213.
9. Chiang A. Protein-protein interactions of soy protein isolate from extrusion processing 2007, Thesis of University of Missouri-Columbia.
10. Fischer T. Effect of extrusion cooking on protein modification in wheat flour. European Food Research and Technology 2004, 218(2):128-132.
11. Hager D.F. Effects of extrusion upon soy concentrate solubility. Journal of Agricultural and Food Chemistry 1984, 32(2):293-296.
12. Horvath E., Czukor B. Effect of extrusion temperature and initial moisture content on the protein solubility and distribution in full fat soybean. Acta Alimentaria 1993, 22(2):169-174.
13. Ledward D.A., Tester R.F. Molecular transformations of proteinaceous foods during extrusion processing. Trends in Food Science and Technology 1994, 5(4):117-120.
14. Li M., Lee T.C. Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins. Journal of Agricultural and Food Chemistry 1996, 44(3):763-768.
15. Lin S., Huff H.E., Hsieh F. Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science 2000, 65(2):264-269.
16. Liu K.S., Hsieh F. Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels. Journal of the American Oil Chemists' Society 2007, 84(8):741-748.
17. Liu K.S., Hsieh F. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. Journal of Agricultural and Food Chemistry 2008, 56(8):268-2687.
18. Petruccelli S., Anon M.C. Thermal aggregation of soy protein isolates. Journal of Agricultural and Food Chemistry 1995, 43(12):3035-3041.
19. Prudencio-Ferreira S.H., Areas J.A.G. Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents. Journal of Food Science 1993, 58(2):378-381.
20. Rareunrom K., Tongta S., Yongsawatdigul J. Effect of soy protein isolate on chemical and physical characteristics of meat analog. Asian Journal of Food and Agro-Industry 2008, 1(2):99-106.
21. Singh S., Gamlath S., Wakeling L. Nutritional aspects of food extrusion: a review. International Journal of Food Science and Technology 2007, 42(8):916-929.
22. Tolstoguzov V.B. Thermoplastic extrusion-the mechanism of the formation of extrudate structure and properties. Journal of the American Oil Chemists' Society 1993, 70(4):417-424.
23. Wang J.Z., Fan M. Handbook of protein technique 2000, Science in China Publication, Beijing.
24. Wei Y.M., Zhang C., Zhang B., Kang L.N. Changes of chemical bonds in peanut protein high moisture extrusion texturization. Scientia Agricultura Sinica 2007, 40(11):2575-2581.
25. Yao G., Liu K.S., Hsieh F. A new method for characterizing fiber formation in meat analogs during high-moisture extrusion. Journal of Food Science 2004, 69(7):303-307.
26. Yuryev V.P., Zasypkin D.V., Alexeyev V.V., Genin Y.V., Ezernitskaya M.G., Tolstoguzov V.B. Structure of protein texturates obtained by thermoplastic extrusion. Die Nahrung 1990, 34(7):607-613.