期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 2, 页码 499-508出版社
WILEY
DOI: 10.1111/ijfs.13963
关键词
Dynamic mechanical properties; fractal analysis; high moisture extrusion; soybean protein; wheat gluten
资金
- National Natural Science Foundation of China [31301593]
- Chinese Universities Scientific Fund [2017 GX001]
- Research and Development Fund for University's Doctoral Discipline of China [20130008 f120021]
Texturized soybean protein (TSP) and wheat gluten were prepared at high moisture using a twin-screw extruder. Effects of feed moisture content, extrusion temperature and wheat gluten content on the dynamic mechanical properties, microstructures and fractal analysis of texturized soybean protein/wheat gluten composite were investigated. All extruded samples were well fitted with Burger's model in creep-recovery tests (R-2 >= 0.978). The creep-recovery rate decreased with an increasing extrusion temperature. The addition of wheat gluten increased the resistance to creep and the unrecoverable deformation of TSP samples. The extrusion parameters affected the microstructure and morphology of extruded products. The fractal dimension of TSP products decreased with an increase in moisture content and wheat gluten content. Texturized soybean protein (TSP) and wheat gluten composite could form well-structure products.
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