The Technology And Applied Research Of Textured Wheat Protein Prepared By Extruding Wheat Gluten

Used wheat gluten、wheat flour、baking soda and monosterin for the materials, degreeof texturization for the target, studied the optimal formulation and parameters of preparingtextured wheat protein, and the parameters of hot-humid pretreatment and microwavepretreatment. Respectively researched the properties and applications of the textured wheatprotein, which directly by twin-screw extruder, the textured wheat protein prepared byhot-humid pretreatment then twin screw extrusion pretreatment and the textured wheatprotein prepared by microwave pretreatment then twin screw extrusion pretreatment.The single factor experiment and response surface experiment was used to research theoptimal formula of textured wheat protein prepared by twin-screw extruder, the optimalformula was, the wheat flour100g as the benchmark, the amount of water added was70.19g, the amount of wheat gluten added was16.17g, the amount of monosterin addedwas2.54g, the amount of baking soda added was2.52g, the organization degree of theproduct was1.112±0.018. The single factor experiment and orthogonal experiment wasused in investigating the optimal twin-screw extrusion parameters of preparing texturedwheat protein, optimal hot-heat pretreatment and optimal microwave pretreatmentparameters. Optimal twin-screw extrusion parameters for III zone temperature was160℃, the master screw speed was13Hz, feed screw speed was18Hz, the organization degree ofthe product was1.270±0.024.The single factor experiment and orthogonal experiment was used in investigatingoptimal hot-heat pretreatment and optimal microwave pretreatment parameters in preparingtextured wheat protein. The optimal hot-heat pretreatment parameters was, the massfraction of wheat gluten was13%, water bath time was40min,water bath temperature was60℃, the organization degree of the product was1.610±0.035; the optimal microwavepretreatment parameters was, the mass fraction of wheat gluten was23%, microwave timewas90s, microwave power was500W, the organization degree of the product was1.478±0.022.The functional properties of wheat gluten and three kinds of textured wheat proteinwere detected. The results showed that compared with wheat gluten, the textured wheatprotein had a greater lift in the solubility, but there were different degrees of decline inemulsification, emulsion stability, foaming and foam stability. the DSC was used to analyzethe thermal denaturation process of wheat gluten and three kinds of textured wheat protein, the result demonstrated that the peak temperature of textured wheat protein wassignificantly higher than wheat gluten, among these, the peak temperature of textured wheatprotein which prepared by the parameters of hot-humid pretreatment then twin screwextrusion parameters was135.63℃, the result showed the thermal stability of the texturedwheat protein was significantly superior to wheat gluten; analyzed by automatic amino acid, compared with wheat gluten, the proportion of essential amino acids, such as the lysine、isoleucine、leucine、valine in the textured wheat protein prepared by twin screw extrusionwas greatly enhanced, it may because of under the crafts of high temperature and pressure,a little of amino acid in the wheat gluten and flour dissolved and crosslinked.The three kinds of textured wheat protein used as an additive mastering pork sausage, found the influence of different lean meat alternative on pork sausage color, cooking loss,water retention, texture properties and sensory score. The results showed, textured wheatprotein directly prepared by twin screw extrusion added to lean meat as a ratio of4%,thepork sausage had the largest brightness,75.22; textured wheat protein added to lean meat asa ratio of5%,pork sausage cooking parameters had a least loss,9.99%; the textured wheatprotein prepared by hot-humid pretreatment then twin screw extrusion parameters added tolean meat as a ratio of2%, the best sensory characteristics of pork sausage was7.55; textured wheat protein added to the lean meat as a ratio of5%, the pork sausage had thebiggest yellow value, and optimal water retention, the yellow value was7.61, thewater-holding capacity was78.29%;the textured wheat protein prepared by microwavepretreatment then twin screw extrusion parameters added to lean meat as a ratio of2%, thepork sausage had biggest hardness elasticity and chewiness, the hardness was2561g,theelasticity was0.85,the chewiness was1566.71, added to the lean meat as a ratio of5%, thepork sausage had biggest red value,7.14.