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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.
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참고문헌 (20)
참고문헌 신청
Angela C / 2007 / Protein-protein interaction of soy protein isolate from extrusion processing
Asgar MA / 2010 / Nonmeat protein alternatives as meat extenders and meat analogs / Compr. Rev. Food Sci. Food Saf. 9:513~529
Chen FL / 2010 / Role of water in extrusion texturization of vegetable protein
Day L / 2006 / Wheat-gluten uses and industry needs / Trends Food Sci. Technol. 17:82~90
Kang LN / 2007 / Texturization technology and mechanism of soybean protein by high moisture extrusion
Asgar MA / 2010 / Nonmeat protein alternatives as meat extenders and meat analogs / Compr. Rev. Food Sci. Food Saf. 9:513~529
Chen FL / 2010 / Role of water in extrusion texturization of vegetable protein
Day L / 2006 / Wheat-gluten uses and industry needs / Trends Food Sci. Technol. 17:82~90
Kang LN / 2007 / Texturization technology and mechanism of soybean protein by high moisture extrusion
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