Refunctionalization of extruded-expelled soybean meals
Refunctionalization of extruded-expelled soybean meals
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DOI：
10.1007/s11746-004-0979-3
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发表时间：
2004-08
期刊：
影响因子：
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通讯作者：
H. Wang;L. Johnson
中科院分区：
文献类型：
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作者：
H. Wang;L. Johnson
通过挤压挤出（FF）生产的豆粕由于蛋白质的热变性而具有较差的功能特性，这限制了它们在食品中的利用。水热蒸煮 (HTC) 是一种对豆粕浆料施加蒸汽 (150°C) 和高剪切力的处理方法，用于对 EE 蛋白粉进行再功能化。使用蛋白质分散指数 (PDI) 分别为 35 和 60 的两种 EE 样品，以及溶剂提取的白色薄片和全脂全脂豆粕作为对照。探索了两种 HTC 方法：一种方法使用 154°C 的处理温度和七种不同的停留时间，通过改变保持管长度进行控制；另一种是将处理后的浆料直接闪蒸到大气中，无需任何背压调节或保持。研究了停留时间对样品功能特性的影响。还对使用保持管（保持管 HTC）进行的 HTC 的最大效果与闪光 HTC 进行了比较。两种类型的 HTC 处理均显着提高了两种 EE 粉的固体分散性、蛋白质分散性和乳化能力。在重新功能化热变性 EE 蛋白方面，闪蒸 HTC 比保留管 HTC 显示出更多优势。例如，通过闪蒸HTC处理，PDI为35的EE粕的固体分散性、蛋白质分散性和乳化能力分别提高了2.0、4.4和2.1倍。因此，HTC 重新功能化被证明可以有效部分恢复热变性大豆蛋白的功能特性。
Soybean meals produced by extruding‐expelling (FF) have poor functional properties due to heat denaturation of the proteins, which limits their utilization in foods. Hydrothermal cooking (HTC), a treatment in which steam (150°C) and high shear are applied to a slurry of soybean meal, was used to refunctionalize EE protein meals. Two EE samples with protein dispersibility indexes (PDI) of 35 and 60 were used, along with solvent‐extracted white flakes and full‐fat whole soy meal as controls. Two HTC methods were explored: One method used a treatment temperature of 154°C and seven different residence times, controlled by varying the holding tube length; the other involved flashing the treated slurry directly into the atmosphere without any back‐pressure regulation or holding. Effects of residence time on functional properties of the samples were investigated. The maximum effect of HTC conducted with the use of holding tubes (with‐holding‐tube HTC) was also compared with that of flash‐out HTC. Solid dispersibility, protein dispersibility, and emulsification capacity of both EE meals were significantly improved by both types of HTC treatments. The flash‐out HTC showed more benefits than the with‐holding‐tube HTC in refunctionalizing heat‐denatured EE protein. For example, the solid dispersibility, protein dispersibility, and emulsification capacity of EE meal with PDI of 35 were improved 2.0, 4.4, and 2.1 times, respectively, by flash‐out HTC treatment. Therefore, the HTC refunctionalization was proved effective in partially restoring the functional properties of the heat‐denatured soy proteins.