Influence of Extrusion on the Solubility of Defatted Soybean Flour in Enzymatic Hydrolysis

  • Published : 2007.08.31

Abstract

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.

Keywords

References

  1. Golbitz P. Traditional soyfoods: Processing and products. J. Nutr. 125: 570-572 (1995)
  2. Jang CH, Lim JK, Kim JH, Park CS, Kwon DY, Kim YS, Shin DH, Kim JS. Change of isoflavone content during manufacturing of cheonggukjang, a traditional Korean fermented soyfood. Food Sci. Biotechol. 15: 643-646 (2006)
  3. Vavlitis A, Milligan ED. Flash desolventizing. pp. 286-289. In: Proceedings of the World Conference on Oilseed Technology and Utilization. Applewhite TH (ed). AOCS Press, Champaign, IL, USA (1993)
  4. Walstra P. Principles of foam formation and stability. pp. 1-15. In: Foam: Physics, Chemistry, and Structure. Wilson AJ (ed). Springer- Verlag, London, England (1989)
  5. Sorgentini DA, Wagner JR, Añon MC. Effects of thermal treatment of soy protein isolate on the characteristics and structure. Function relationship of soluble and insoluble fractions. J. Agr. Food Chem. 43: 2471-2479 (1995) https://doi.org/10.1021/jf00057a029
  6. Matsudomi N, Sasaki T, Kato A, Kobayashi, K. Conformational changes and functional properties of acid modified soy protein. Agr. Biol. Chem. Tokyo 49: 1251-1256 (1985) https://doi.org/10.1271/bbb1961.49.1251
  7. Lahl WJ, Grindstaff DA. Spices and seasonings: Hydrolyzed proteins. pp. 51-65. In: Proceedings of the 6th SIFST Symposium on Food Ingredients-Application, Status, and Safety. Singapore Institute of Food Sci. Technol. Singapore, Singapore (1989)
  8. Hamada JS, Marshall WE. Enhancement of peptidoglutaminase deamidation of soy protein by heat treatment and/or proteolysis. J. Food Sci. 53: 1132-1134 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb13546.x
  9. Izawa N, Tokuyasu K, Hayashi, K. Debittering of protein hydrolysates using Aeromonas caviae aminopeptidase. J. Agr. Food Chem. 45: 543-545 (1997) https://doi.org/10.1021/jf960784t
  10. Lee JY, Lee HD, Lee CH. Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour. Food Res. Int. 34: 217-222 (2001) https://doi.org/10.1016/S0963-9969(00)00155-1
  11. Eise K. Continuous reactive processing with twin-screw extruders. Plastic Compounding 9: 44-47 (1986)
  12. Shin HH, Kim CT, Cho YJ, Hwang JK. Analysis of extruded pectin extraction from apple pomace by response surface methodology. Food Sci. Biotechnol. 14: 28-31 (2005)
  13. Ha DC, Lee JW, Ryu GH. Change in ginsenosides and maltol in dried ginseng during extrusion process. Food Sci. Biotechnol. 14: 363-367 (2005)
  14. Cha JY, Hanna MA. Levulinic acid production based on extrusion and pressurized batch reaction. Ind. Crop Prod. 16: 109-118 (2002) https://doi.org/10.1016/S0926-6690(02)00033-X
  15. Chiang BY, Johnson JA. Gelatinization of starch in extruded products. Cereal Chem. 54: 436-443 (1977)
  16. Frazier PJ, Crawshaw A. Relationship between die-viscosity, ultrastructure, and texture of extruded soya proteins. pp. 89-95. In: Thermal Processing and Quality of Foods. Zeuthen P, Cheftel JC, Ericksson C, Jul M, Leniger H, Linko P, Varela G, Vos G (eds). Elsevier Applied Science Publishing, London, England (1984)
  17. Aldler-Nissen J. Enzymatic hydrolysis of food proteins; Novo Industry S/A. Elsevier Applied Science Publishers, London, England (1986)
  18. AACC. Approved Methods of the AACC, 10th ed. Method 08-03, 30-25, 44-19, 46-13, 76-13. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  19. Mason WR, Hoseney RC. Factors affecting the viscosity of extrusioncooked wheat starch. Cereal Chem. 64: 436-441 (1986)
  20. Cheftel JC, Cuq JL, Lorient D. Amino acids, peptides, and proteins. pp. 245-369. In: Food Chemistry. 2nd ed. Fennema OR (ed). Marcel Dekker, New York, NY, USA (1985)
  21. Stanley E. Protein reactions during extrusion cooking. pp. 321-341. In: Extrusion Cooking. Mercier C, Linko P, Harper JM (eds). American Association of Cereal Chemists, St. Paul, MN, USA (1989)
  22. Colonna P, Tateb J, Mercier C. Extrusion cooking of starch and starchy products. pp. 247-320. In: Extrusion Cooking. Mercier C, Linko P, Harper JM (eds). American Association of Cereal Chemists, St. Paul, MN, USA (1989)
  23. Halek GW, Chang KLB. Effect of extrusion operation variables on functionality of extrudates. pp. 677-691. In: Food Extrusion Science and Technology. Kokini JL, Ho CH, Karwe MV (eds). Marcel Dekker, New York, NY, USA (1992)
  24. Dahl SR, Villota R. Twin-screw extrusion texturization of acid and alkali denatured soy proteins. J. Food Sci. 56: 1002-1007 (1991) https://doi.org/10.1111/j.1365-2621.1991.tb14627.x
  25. Noguchi A. Extrusion cooking of high-moisture protein foods. pp. 343-370. In: Extrusion Cooking. Mercier C, Linko P, Harper JM (eds). American Association of Cereal Chemists, St. Paul, MN, USA (1989)