Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough

Guo, Xingfeng; Sun, Xiaohong; Zhang, Yingying; Wang, Ruihong; Xin, Yan

doi:10.1016/j.foodchem.2017.10.126

Cited by 88 publications

(54 citation statements)

References 38 publications

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“…The full ANOVA to evaluate the results which include the F value, p value and significance were listed in Table 4. The relative coefficients indicated that the interactions between feed moisture content and screw speed, between extrusion temperature and screw speed, and between extrusion temperature and screw speed have a great effect on the textural properties [17] . The effect of extrusion process on the texturization index of product was shown in Figure 1a.…”

Section: Response Surface Analysis Of Texturization Indexmentioning

confidence: 99%

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Wang¹,

Sun²,

Bi³

et al. 2018

International Journal of Agricultural and Biological Engineering

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Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis.

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Section: Response Surface Analysis Of Texturization Indexmentioning

confidence: 99%

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Wang¹,

Sun²,

Bi³

et al. 2018

International Journal of Agricultural and Biological Engineering

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“…In recent years, there are growing interests in cereals with addition of SPI (Espinosa-Ramirez, Garzon, Serna-Saldivar, & Rosell, 2018;Guo, Sun, Zhang, Wang, & Yan, 2018). The purpose is to enhance the nutritional value and texture properties, furthermore ameliorating the overall quality of cereal-based products.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

Xie

Fan

Jun-jun

2019

J Food Process Preserv

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The viscoelastic properties of soy protein isolate (SPI) were investigated by creep–recovery under creep time (75 s, 150 s, 300 s, and 600 s), shear stress (1 Pa, 6 Pa, 10 Pa, and 20 Pa), and creep temperature (25°C, 50°C, and 80°C). Creep compliance (JC) increased proportionally with creep time from 75 to 600 s and with stress from 1 to 20 Pa, it decreased proportionally with temperature from 25 to 80°C. Results showed that the flow behavior of SPI varied along with creep time, stress, and temperature. Creep compliance data were best‐fitted to 4‐element Burgers model (R2 > .94), the instantaneous compliance (J0), retardation compliance (J1), retardation time (r1), steady‐state viscosity (η0), and recovery (%) have significant changes with creep time, stress, and temperature (p < .05). Adding maltodextrin (MD) accelerated the deformation of SPI. The flexibility and rigidity of SPI molecular chains was dependent on creep time, stress, and temperature. Practical applications In this research paper, we studied the viscoelasticity of SPI using the creep–recovery analysis. The chain flexibility, rigidity, and viscidity of SPI molecules were discussed at creep time, shear stress, and creep temperature. At the same time, the viscoelasticity of SPI adding of MD is also discussed. According to the experiment, this study provides new insights into the viscoelastic properties of SPI and builds a fundamental foundation for the comprehensive utilization of SPI in the food industry.

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“…Gluten-forming proteins play key roles in the extensibility and elasticity of dough, and gluten quality is considered one of the most important quality parameters of wheat flour (Guo et al, 2018). Table 1 shows the results of the gluten content in the different treatments, and one can observe that T3 (1.70 ± 0.05) presents a significant difference (p <0.05) compared to the control (2.13 ± 0.01), indicating that gluten content decreases with increasing CF concentration.…”

Section: Gluten Contentmentioning

confidence: 99%

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

et al. 2021

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The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.

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Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough

Cited by 88 publications

References 38 publications

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

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