|
| Change of water state in compound extrusion of soybean protein and fish |
| |
| DOI： |
| KeyWord:soybean protein fish twin-screw compound extrusion composite protein product |
| FundProject: |
| Author Name | Affiliation | | ZHAO Guixing,ZHANG Guang,BI Weiwei,WANG Jing,YANG Chunhua,SUN Bingyu, LIU Linlin,SHI Yanguo, FAN Hongchen,CHEN Xia,etc | |
|
| Hits: 1082 |
| Download times: 0 |
| Abstract: |
| Soybean protein is rich in amino acids, fish is rich in fat, and fish surimi related products have big development space in China. With soybean protein and fish surimi as raw materials, using twin-screw extruder for compound extrusion, a new type of composite protein product was developed. The relative changes of free water and bound water in composite protein product obtained under different processing conditions were measured by low field nuclear magnetic resonance, and the change law was analyzed. At the same time, the physicochemical indexes of the product and raw materials were tested and compared. The results showed that water retention of the new composite protein product was good, contents of free water and bound water were relatively reasonable, and contents of protein and fat and other physicochemical indicators met the standards of healthy food. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
