Effect of extrusion parameters on water absorption capability of texturized soybean protein

The quality of soybean protein,especially water absorption directly related to the process conditions.The effect of head temperature,liquid feed,solid feed,and screw speed on the water absorption capability(WAC) were investigated with soy albumen isolate,gluten flour,and defatted soy protein as material using twin- screw extruder( FMHE 36- 24). The results indicated that the effects of four factors on WAC were descending from head temperature, liquid feed, solid feed, screw speed, respectively. The best process parameters for the production of low-moisture texturized soy protein were:head temperature 160 ℃,liquid feed30%,solid feed 35 kg/h and screw speed 350 r/min,water absorption was 432.68% at this condition.