DOI QR코드

DOI QR Code

Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate

스크루 회전속도, 수분 함량과 사출구 온도가 압출성형 분리대두단백의 조직화에 미치는 영향

  • Park, Ji Hoon (Department of Food Science and Technology, Kongju National University) ;
  • Kang, Dae Il (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi Hyung (Department of Food Science and Technology, Kongju National University)
  • Received : 2016.04.08
  • Accepted : 2016.06.27
  • Published : 2016.08.31

Abstract

The aim of this study was to investigate the effects of screw speed, moisture content, and die temperature on the physical properties of extruded soy protein isolate. Extrusion conditions were moisture content (20 and 25%) and die temperature (120, 130, and $140^{\circ}C$) at a fixed screw speed of 250 rpm. The other extrusion conditions for screw speed (150, 200, 250, 300, and 330 rpm) were a fixed moisture content and die temperature of 30% and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as die temperature increased from 120 to $140^{\circ}C$, whereas specific mechanical energy input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and specific length increased as die temperature increased. Breaking strength decreased as die temperature increased and moisture content decreased. A lower moisture content resulted in a greater color difference. Integrity index increased as die temperature increased from 120 to $140^{\circ}C$ and moisture content decreased from 25 to 20%. Nitrogen solubility index decreased as screw speed increased from 150 to 330 rpm. Nitrogen solubility index was lowest at $2.83{\pm}0.51%$ as screw speed decreased to 150 rpm. In conclusion, moisture content was a more important factor than die temperature for texturization of soy protein isolate.

수분 함량과 사출구 온도, 스크루 회전속도가 분리대두단백의 조직화 및 물리적 특성에 미치는 영향을 분석하였다. 압출성형 조건은 스크루 회전속도를 250 rpm으로 고정하고 수분 함량과 사출구 온도를 20, 25%와 120, 130, $140^{\circ}C$로 조절하였다. 또 다른 압출성형은 수분 함량과 사출구 온도를 30%와 $140^{\circ}C$로 고정하고 스크루 회전속도를 150, 200, 250, 300, 330 rpm으로 조절하였다. 사출구 온도가 $120^{\circ}C$에서 $140^{\circ}C$로 증가함에 따라 비기계적 에너지 투입량은 감소하였으며, 스크루 회전속도가 150 rpm에서 330 rpm으로 증가할수록 비기계적 에너지 투입량은 증가하였다. 사출구 온도가 증가하고 수분 함량이 감소할수록 직경팽화율과 비 길이는 증가하였으며, 밀도는 수분 함량 20%에서 유의적인 차이를 보이지 않았다. 사출구 온도가 증가하고 수분 함량이 감소할수록 기공형성이 증가하여 파괴력이 감소하였으며 사출구 온도 $140^{\circ}C$, 수분 함량 20%에서 $2.07E+04N/m^2$로 가장 낮은 값을 보였다. 수분 함량이 25%에서 20%로 감소하면서 갈변으로 인해 명도가 감소하고 적색도와 황색도는 증가하는 경향을 보였으며 총 색도차는 증가하였다. 스크루 회전속도가 150 rpm에서 330 rpm으로 증가할수록 총 색도차가 증가하였다. 조직잔사지수는 사출구 온도가 증가하고 수분 함량이 낮을수록 증가하였으며, 사출구 온도 $140^{\circ}C$, 수분 함량 20%에서 $26.21{\pm}4.28%$로 가장 높은 값을 보였다. 조직잔사지수는 사출구 온도보다 수분 함량의 영향이 컸다. 사출구 온도가 $120^{\circ}C$에서 $140^{\circ}C$로 증가하고 수분 함량이 25%에서 20%로 감소할수록 수용성 질소지수는 증가하였으며 수분 함량 20%, 사출구 온도 $140^{\circ}C$에서 $7.88{\pm}0.47%$로 가장 높은 값을 보였다. 스크루 회전속도가 330 rpm에서 150 rpm으로 감소함에 따라 수용성 질소지수는 감소하였으며 150 rpm에서 $2.83{\pm}0.51%$로 가장 낮은 값을 보였다. 본 연구를 통하여 수분 함량이 사출구 온도보다 조직화에 더 큰 영향을 주는 것을 알 수 있었다.

Keywords

References

  1. Cha YH. 2011. Effect of ohmic heating on characteristics of heating denaturation of soybean protein. Korean J Food Nutr 24: 740-745. https://doi.org/10.9799/ksfan.2011.24.4.740
  2. Lee YC, Song DS, Yoon SK. 2003. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35: 182-187.
  3. Park JH, Park MN, Lee IS, Kim YK, Kim WS, Lee YS. 2010. Effects of soy protein, its hydrolysate and peptide fraction on lipid metabolism and appetite-related hormones in rats. Korean J Nutr 43: 342-350. https://doi.org/10.4163/kjn.2010.43.4.342
  4. Lee HY, Shin YM, Hwang CE, Lee BW, Kim HT, Ko JM, Baek IY, An MJ, Choi JS, Seo WT, Cho KM. 2014. Production of soybean meat using Korean whole soybean and it's quality characteristics and antioxidant activity. J Agric & Life Sci 48: 139-156.
  5. Liu K, Hsieh FH. 2008. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. J Agric Food Chem 45: 2681-2687.
  6. Saio K. 1987. Expansion and texturization mechanisms of soybean proteins, relating to the microstructures. Nippon Shokuhin Kogyo Gakkaishi 34: 407-416. https://doi.org/10.3136/nskkk1962.34.6_407
  7. Lee GH, Kim SK, Kan SM, Lee SK. 2008. Texturization characteristics of soy protein using twin-screw extruder. The 2008 Winter Academic Conference Materials of Korean Society for Agricultural Machinery 13: 212-215.
  8. Ryu GH. 2003. Texturization of plant protein by using extrusion process. Food Eng Prog 7: 73-79.
  9. Frazier PJ, Crawshaw A, Daniels NWR, Russell Eggit PW. 1983. Optimisation of process variables in extrusion texturing of soya. J Food Eng 2: 79-103. https://doi.org/10.1016/0260-8774(83)90021-3
  10. Han O, Lee SH, Lee HY, Oh SL, Lee CH. 1989. The effects of screw speeds and moisture contents on soy protein under texturization using a single-screw extruder. Korean J Food Sci Technol 21: 772-779.
  11. Ryu GH, Mulvaney SJ. 1997. Analysis of physical properties and mechanical energy input of cornmeal extrudates for fortified with dairy products by carbon dioxide injection. Korean J Food Sci Technol 29: 947-954.
  12. Alverez-Marinez L, Kondury KP, Harper JM. 1988. A general model for expansion of extruded products. J Food Sci 53: 609-615. https://doi.org/10.1111/j.1365-2621.1988.tb07768.x
  13. Jin T, Gu BJ, Ryu GH. 2010. Manufacturing of hemp seed flake by using extrusion process. Food Eng Prog 14: 99-105.
  14. Ryu GH, Ng PKW. 2001. Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch-Starke 53: 147-154. https://doi.org/10.1002/1521-379X(200104)53:3/4<147::AID-STAR147>3.0.CO;2-V
  15. Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
  16. Rodriguez-Miranda J, Delgado-Licon E, Ramirez-Wong B, Solis-Soto A, Vivar-Vera MA, Gomez-Aldapa CA, Medrano-Roldan H. 2012. Effect of moisture, extrusion temperature and screw speed on residence time, specific mechanical energy and psychochemical properties of bean four and soy protein aquaculture feeds. J Anim Prod Adv 2: 65-73.
  17. Gu BJ, Norajit K, Ryu GH. 2010. Physicochemical properties of extruded defatted hemp seed and its energy bar manufacturing. Food Eng Prog 14: 127-134.
  18. Yu L, Ramaswamy HS, Boye J. 2012. Twin-screw extrusion of corn flour and soy protein isolate (SPI) blends: a response surface analysis. Food Bioprocess Technol 5: 485-497. https://doi.org/10.1007/s11947-009-0294-8
  19. Suknark K, Phillips RD, Chinnan MS. 1998. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Res Int 30: 575-583.
  20. Mezreb K, Goullieux A, Ralainirina R, Queneudec M. 2003. Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates. J Food Eng 57: 145-152. https://doi.org/10.1016/S0260-8774(02)00292-3
  21. Gil SK, Ryu GH. 2013. Effects of die temperature and gas injection on physical properties of extruded brown rice-vegetable mix. J Korean Soc Food Sci Nutr 42: 1848-1856. https://doi.org/10.3746/jkfn.2013.42.11.1848
  22. Chen FL, Wei YM, Zhang B, Ojokoh AO. 2010. System parameters and product properties response of soybean protein extruded at wide moisture range. J Food Eng 96: 208-213. https://doi.org/10.1016/j.jfoodeng.2009.07.014
  23. Han O. 1992. Artificial meat texturization utilizing mixtures of soybean protein and rice. Korea Soybean Digest 9: 15-39.
  24. Saio K, Terashima M, Watanabe T. 1975. Food use of soybean 7S and 11S protein changes in basic groups of soybean protein by high temperature heating. J Food Sci 40: 541-544. https://doi.org/10.1111/j.1365-2621.1975.tb12523.x

Cited by

  1. Effect of Biji Addition on Quality of Extruded Isolated Soy Protein vol.22, pp.2, 2018, https://doi.org/10.13050/foodengprog.2018.22.2.137
  2. Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.50
  3. 수분함량을 달리하여 제조한 볶음 옥수수차의 품질 및 항산화 특성 vol.30, pp.6, 2017, https://doi.org/10.9799/ksfan.2017.30.6.1149