Effects of adding different gums on the physicochemical properties of texturized soybean protein

• Main Authors: Chao, Liang-Yu, 趙亮瑜
• Other Authors: Lin, Jenshin
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/2cv4k4

碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === The Texturized Vegetable Protein (TVP) can be used as alternative to animal meats and produced by extrusion of soy protein isolates. When making high-moisture texturized vegetable protein, it is difficult to form due to the high water content, which increases the difficulty of extrusion processing. In the previous literature, addition of a suitable concentration of polysaccharide can increase the gel strength of the composite system between protein and polysaccharide and improve the stability, emulsification, water retention, and solubility of the protein. Therefore, the study investigated the konjac gum, cardlan gum, carrageenan and xanthan gum at different concentrations (0%, 0.5%, 1%) and with different feed moisture content (70%, 75%) to product. High-moisture texturized soybean protein was produced using an indigenous single-screw extruder with a cooling die. To explore the effect on the physical and chemical properties of the texturized soy protein under different feed moisture contents. The results show that gums would reduce the water retention, and the four gums used in this study have little effect on the water retention. In the analysis of colors, xanthan gum had the highest L value, carrageenan had the highest a value, and curdlan gum and xanthan gum had higher b values, and four gums had none-significant effect on ΔE. In terms of cooking loss , with an increase of gum concentration, the cooking loss would be increased.The xanthan gum had the highest value, whereas the konjac gum had the lowest value. In terms of cooking yield, with an increase of gum concentration, the cooking yeild would be increased. The xanthan gum had the highest value, whereas the konjac gum had the lowest value. In the texture analysis, cutting force had a better value when the gum concentration was set at 0.5%. Carrageenan had the highest cutting force, while xanthan gum had the lowest value. In terms of springiness , there was no significant difference among the four types of gum. In terms of chewiness, gumminess, and hardness, when the gum concentration was 0.5%, it would have a better value. Carrageenan had the highest value, whereas curdlan gum had the lowest value.