The Experimental Study about the Influence of Extrusion System Parameters on Textured Degree of High Moisture Content Fibriform Imitated Meat

2011 ◽  
Vol 188 ◽  
pp. 250-253 ◽  
Author(s):  
P.L. Sun ◽  
L.Z. Jiang ◽  
Y. Sun ◽  
Z.L. Sun ◽  
T.M. Xie ◽  
...  
Keyword(s):  
Moisture Content ◽  
Soy Protein ◽  
Soybean Protein ◽  
Protein Isolate ◽  
High Moisture Content ◽  
High Moisture ◽  
Screw Speed ◽  
Soybean Protein Isolate ◽  
System Parameters ◽  
Twin Screw

The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology was prepared with soybean protein isolate, defatted soybean meal and wheat gluten as main raw materials. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product textured degree was studied. Results showed that: the influence of the moisture content on the product textured degree was the most important, and screw speed was less influential. The textured degree of high moisture content fibriform imitated meat increased first and then decreased with the increasing of extrusion temperature, screw rpm, moisture content and soybean protein isolate content. So, better textured degree could be received by increasing the parameters to advisable numerical value, and the product would have an obvious fibroid structure. The conclusion could also be used as a value reference in the production of high-emulation meat of livestock and poultry. At present, we are committed to produced emulation meat with soy protein. High moisture extraction[1] is jointly developed by Clextral Co. France and Pro. Co.Ltd was one way of producing simulation meat. This technology, with special cooling die head twin-screw extruder for main equipment, prepared textured soy protein production at the moisture content of material higher than 45%. It had been discovered that with the increase of moisture content of textured soy protein the textured rate of production would be increased. The elastic, resiliency and fibroid structure would be much more like the animal meat. At present, extrusion of material moisture higher than 60% could not be achieved in the domestic. The twin-screw extruding technology on soy protein with moisture content 60%~80% was studied in this subject. Production condition of high moisture content fibrous imitated meat would be established and technical features would be supplied to domestic extruding equipment through the influence of extruding temperature, material moisture content, screw speed and material composition on soy protein molecular recombination and fibrosis.

The Experimental Research about the Influence of High Moisture Extrusion on Texture of Product

2011 ◽  
Vol 188 ◽  
pp. 246-249 ◽  
Author(s):  
P.L. Sun ◽  
Z.L. Sun ◽  
F.G. Jia ◽  
Y. Sun ◽  
Y. Cao
Keyword(s):  
Moisture Content ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Extrusion Temperature ◽  
High Moisture ◽  
Screw Speed ◽  
Soybean Protein Isolate ◽  
System Parameters ◽  
Extrusion Technology ◽  
High Moisture Extrusion

The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

scholarly journals Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2397
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Jeanette K. Purhagen ◽  
Marilyn Rayner ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
High Moisture ◽  
Screw Speed ◽  
Rapeseed Protein ◽  
Twin Screw ◽  
Food Applications ◽  
Specific Mechanical Energy ◽  
High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

Preparation and Characterization of Thermoplastic Soy Protein Isolate

2010 ◽  
Vol 658 ◽  
pp. 125-128 ◽  
Author(s):  
Yan Lu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Pan He
Keyword(s):  
Glass Transition ◽  
Soy Protein ◽  
Main Chain ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Ft Ir ◽  
Elastic Ratio

A soybean protein isolate (SPI) main chain grafted with methyl acrylate (MA) and methyl methacrylate (MMA) as a new thermoplastic copolymer (T-SPI) was prepared. The properties of the material were evaluated with DSC, FT-IR, and rotary rheometry. The results indicated that the monomer was grafted on SPI successfully. The T-SPI had a glass transition at about 66°C. T-SPI was a typical viscoelastic material, and its elastic ratio was 65.27%, the shear viscosity was very sensitive to temperature and the flowability of T-SPI was regulated by temperature.

Effect of Ferulic Acid and its Oxide on Qualities of Soy Protein-Isolate/Chitosan Composite Films

2014 ◽  
Vol 716-717 ◽  
pp. 24-27 ◽  
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Ferulic Acid ◽  
Soy Protein ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Band Energy ◽  
Chitosan Composite ◽  
Thermal Stability Of

The effect of ferulic acid (FA) and oxidized ferulic acid (OFA) on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA showed an excellent compatibility and miscibility of in the composite films, and leaded the surface more compact and smooth. The FA and OFA also enhanced the thermal stability of the composite films. The FA and OFA enhanced the performance of the composite films by raising the band energy of the crosslinked molecules.

Graft Copolymerization of Soybean Protein Isolate and Methyl Methacrylate

2011 ◽  
Vol 695 ◽  
pp. 33-36
Author(s):  
Yan Lu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin
Keyword(s):  
Methyl Methacrylate ◽  
Soy Protein ◽  
Graft Copolymerization ◽  
Soybean Protein ◽  
Ammonium Persulfate ◽  
Protein Isolate ◽  
Optimal Conditions ◽  
Reaction Conditions ◽  
Soybean Protein Isolate ◽  
Ft Ir

New thermoplastic soy protein isolated (SPI) and methyl methacrylate (MMA) copolymers (T-SPI) were prepared using graft copolymerization and initiated with ammonium persulfate (APS). The reaction conditions such as initiator concentration and temperature on the graft percentage (GP) were investigated. The single factor experimental showed that the optimal conditions of the graft reaction. The products were characterized by means of FT-IR and DSC. The results indicated that the monomer was grafted successfully on SPI and the T-SPI had a glass transition at 122°C, and the most important, the water absorption of materials declined obviously.

scholarly journals Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 772 ◽  
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Amanda Helstad ◽  
Cecilia Ahlström ◽  
Karolina Östbring ◽  
...  
Keyword(s):  
Soy Protein ◽  
Cannabis Sativa ◽  
Soy Protein Isolate ◽  
Environmental Issues ◽  
Pasting Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Twin Screw ◽  
L Value ◽  
Industrial Hemp

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

scholarly journals High-performance soy protein-based films from cellulose nanofibers and graphene oxide constructed synergistically via hydrogen and chemical bonding

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 22812-22819
Author(s):  
Ningsi Wei ◽  
Murong Liao ◽  
Kaijie Xu ◽  
Zhiyong Qin
Keyword(s):  
Graphene Oxide ◽  
Soy Protein ◽  
Chemical Bonding ◽  
High Performance ◽  
Soybean Protein ◽  
Cellulose Nanofibers ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Broad Application ◽  
Packaging Industry

Soybean protein isolate (SPI) shows a broad application prospect in the food and packaging industry.

Drying kinetics of processed natural coffee with high moisture content

2017 ◽  
Vol 12 (3) ◽  
pp. 400 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Flávio Meira Borém ◽  
Guilherme Euripedes Alves ◽  
Eder Pedroza Isquierdo ◽  
Afonso Celso Ferreira Pinto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
High Moisture Content ◽  
High Moisture ◽  
Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

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