The Properties Of High Moisture Textured Wheat Protein

Wheat protein is high nutritional byproduct of wheat starch and alcohol industry,and the protein content more than 75%,but it is usually used as additive with low utilization.Annual production of wheat protein is 30 million tons,and it is still increasing year by year with the continuous development of wheat starch and alcohol industry.High moisture textured wheat protein by extrusion technology can not only increase the added value of wheat protein and economic efficiency of processing enterprises,but also maximize resource utilization and expand the deep processing pathways of wheat resources.The effects of adding the proteins isolated from peanut,pea and soy in the wheat protein on the properties of high moisture textured wheat protein were explored.The results showed that the addition of the proteins isolates of peanut,pea and soy showed significant effects on the properties of textured wheat gluten.The color parameters decreased slowly with the increasing of the peanut protein and pea protein content,however,the color parameters decreased rapidly with the increasing of the soy protein isolate content;the addition of appropriate amount peanut protein(10%~20%)could improve sensory and the textural properties(the hardness and chewiness decreased slightly);Both the addition of appropriate amount pea protein(20%)and soy protein isolate(20%)could improve the textural properties.The effects the ratio of wheat protein,soybean protein isolate,peanut protein,pea protein on the properties of high moisture textured wheat protein were explored by simplex lattice method mixture experimental design,and the comprehensive evaluation of textured product was obtained by factor analysis.The regression model of comprehensive score and the ratio of raw materials was obtained,and the optimal ratio of wheat protein: peanut protein: pea protein = 0.655: 0.135: 0.21.The effects of moisture content,screw speed,feed speed and extrusion temperature on the properties of high moisture textured wheat protein were explored.The results showed that the optimal extrusion parameters were obtained as follows: moisture content 49%,screw speed330r/min,feed speed 10~11kg/h and extrusion temperature 170? in consideration of the color parameters,textural properties and sensory evaluation of textured wheat protein.The effects of the addition of wheat starch,potato starch and corn starch on the properties of high moisture textured wheat protein were explored.The results showed that the optimal addition were wheat starch(5%)or corn starch(5%)in consideration of the color parameters,textural properties and sensory evaluation of textured wheat protein.It is not only achieve the purpose of reducing production costs,but also improve the color parameters,degree of texturization and sensory evaluation of textured wheat protein.The effects of sodium bicarbonate,sodium chloride,L-cysteine on the properties of highmoisture textured wheat protein and the optimization of the addition of additives were explored.The results showed that the addition of appropriate amount sodium bicarbonate(0.2%)could improve the color parameters and sensory evaluation,and the textural properties decreased slightly;The addition of appropriate amount sodium chloride(1%)could also improve the color parameters and sensory evaluation,and the textural properties decreased;The addition of appropriate amount L-cysteine(0.06%)could improve the textural properties and sensory evaluation,and the color parameters decreased.In consideration of the lightness index L*,degree of texturization,chewiness and sensory evaluation of textured wheat protein,the optimal combination was A1B2C1,that is to say,the addition of sodium chloride,sodium bicarbonate,L-cysteine were 0.5%,0.4%,0.03% respectively.