Fibrous soy protein meat analog from low moisture twin-screw extrusion

2007 ◽  
Author(s):  
Suxuan Xu
Keyword(s):  
Soy Protein ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Meat Analog

scholarly journals Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

2016 ◽  
Vol 53 (9) ◽  
pp. 3485-3494 ◽  
Author(s):  
Pakkawat Detchewa ◽  
Masubon Thongngam ◽  
Jay-Lin Jane ◽  
Onanong Naivikul
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gluten Free ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

2014 ◽  
Vol 20 (3) ◽  
pp. 517-527 ◽  
Author(s):  
Tianqi He ◽  
Beihong Mo ◽  
Jianlian Huang ◽  
Daming Fan ◽  
Wenhai Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1071 ◽  
Author(s):  
Shiqi Huang ◽  
Laura Roman ◽  
Mario M. Martinez ◽  
Benjamin M. Bohrer
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
Mechanical Energy ◽  
Water Holding Capacity ◽  
Twin Screw Extrusion ◽  
Melt Temperature ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Protein Gels ◽  
Water Holding

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

scholarly journals In-Line Rheo-Optical Investigation of the Dispersion of Organoclay in a Polymer Matrix during Twin-Screw Compounding

Polymers ◽  
2021 ◽  
Vol 13 (13) ◽  
pp. 2128
Author(s):  
Paulo F. Teixeira ◽  
José A. Covas ◽  
Loïc Hilliou
Keyword(s):  
Local Heating ◽  
Polymer Nanocomposite ◽  
Structural Rearrangement ◽  
Particle Dispersion ◽  
Optical Investigation ◽  
Twin Screw Extrusion ◽  
Clay Particles ◽  
Clay Dispersion ◽  
Screw Extrusion ◽  
Twin Screw

The dispersion mechanisms in a clay-based polymer nanocomposite (CPNC) during twin-screw extrusion are studied by in-situ rheo-optical techniques, which relate the CPNC morphology with its viscosity. This methodology avoids the problems associated with post extrusion structural rearrangement. The polydimethylsiloxane (PDMS) matrix, which can be processed at ambient and low temperatures, is used to bypass any issues associated with thermal degradation. Local heating in the first part of the extruder allows testing of the usefulness of low matrix viscosity to enhance polymer intercalation before applying larger stresses for clay dispersion. The comparison of clay particle sizes measured in line with models for the kinetics of particle dispersion indicates that larger screw speeds promote the break-up of clay particles, whereas smaller screw speeds favor the erosion of the clay tactoids. Thus, different levels of clay dispersion are generated, which do not simply relate to a progressively better PDMS intercalation and higher clay exfoliation as screw speed is increased. Reducing the PDMS viscosity in the first mixing zone of the screw facilitates dispersion at lower screw speeds, but a complex interplay between stresses and residence times at larger screw speeds is observed. More importantly, the results underline that the use of larger stresses is inefficient per se in dispersing clay if sufficient time is not given for PDMS to intercalate the clay galleries and thus facilitate tactoid disruption or erosion.

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