Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking
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DOI：
10.1007/s10068-018-0437-7
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发表时间：
2019-02-01
影响因子：
2.9
通讯作者：
Ryu, Gihyung
中科院分区：
文献类型：
--
作者：
Ma, Xuelian;Ryu, Gihyung
采用双螺杆挤压机研究了绿色茶叶添加量（0%、5%、10%和15%）对组织化植物蛋白（TVP）的组织化和抗氧化性能的影响。挤出条件固定在140 ° C机筒温度、50%水分含量、100 g/min进料速率和200 rpm螺杆速度。TVP的完整性指数、硬度和切削强度显著高于对照组（P
The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable protein (TVP) by using a twin-screw extruder. Extrusion conditions were fixed at 140 degrees C barrel temperature, 50% moisture content, 100g/min feed rate, and 200rpm screw speed. The integrity index, hardness, and cutting strength of TVP significantly (P