The Effects of Screw Speeds and Moisture Contents on Soy Protein under Texturization Using a Single-screw Extruder

압출성형기의 스크류 회전속도와 원료수분함량이 대두단백질의 조직화에 미치는 영향

  • 한억 (한국식품개발연구원) ;
  • 이상효 (한국식품개발연구원) ;
  • 이현유 (한국식품개발연구원) ;
  • 오상룡 (한국식품개발연구원) ;
  • 이철호 (고려대학교 식품공학과)
  • Published : 1989.12.01

Abstract

The effects of screw speeds and moisture contents on the physical properties of texturized extrudate from isolated soy protein were examined by using a single-screw extruder. The screw speeds and moisture contents tested were in the range of 122-334 rpm and 20-35%, respectively, and die temperature were $90-145^{\circ}C$. The texturization characteristics such as nitrogen solubility index, integrity index, chewiness, density, rehydration ratio, and lightness after rehydration were appeared to be influenced by screw speed and moisture content. As the screw speed increased and moisture content decreased, die temperature, nitrogen solubility index, integrity index, lightness before and after rehydration were increased, while chewiness, density, water content of final extrudate wee decreased. The rehydration rate was changed drastically at the feed moisture content of 30% in particular. As the moisture content decreased, the air cell size became large and its number was increased. The effects of interaction between screw speed and moisture content of raw materials on the extrudate characteristics were tested by the analysis of variance.

Keywords

screw speed;moisture content;ISp;texturization