| Issue |
MATEC Web Conf.
Volume 238, 2018
International Conference on Novel Functional Materials (ICNFM2018)
|
|
|---|---|---|
| Article Number | 04006 | |
| Number of page(s) | 5 | |
| Section | Biological Material and Process | |
| DOI | https://doi.org/10.1051/matecconf/201823804006 | |
| Published online | 26 November 2018 | |
Research on the parameters of producing filamentous textured soybean protein with soybean protein isolated and soybean protein concentrate
University of Science and Technology Liaoning, Anshan China, 114000
a Corresponding author: Yuner9111@163.com
Textured soybean protein (TSP) is a product made from cooking and extrusion of soybean protein, which has been widely used in food, feed and other industries. This text made soybean protein isolated (SPI) and soybean protein concentrate (SPC) as the raw materials to produce filamentous protein production. By experiment, the influence of puffing temperature, screw speed and feed rate on the quality of the protein products was studied. Finally it was concluded that when the temperature of the barrel was 152 °C, the screw rotation speed was 119 rpm, the feed rate was 0.426 kg/min, the TSP product had the biggest expansion degree.
© The Authors, published by EDP Sciences, 2018
This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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