Effects of addition of soybean extract powder on the physical and functional properties of texturized soybean protein

• Main Author: 馮培格
• Other Authors: Lin, Jenshinn
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/85767621171154747135

碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === The objective of this study is to investigate the addition of soybean extract powder (SEP), which possesses 75.8% soy isoflavones (20.7% aglycones) in the manufacturing process of texturized soybean protein (TSP) by the single-screw extrusion, effects of SEP ratio on the physicochemical properties (moisture retention, color difference, water absorption index (WAI), cooking lose, cutting force) and functional properties (isoflavone contents and antioxidative ability (DPPH scavenging ability and reducing power)). In this study, we fixed total protein ratios of test (test 1) and SPI ratios of test (test 2), six formulations with different SEP ratios will be applied to test 1 and 2. In test 1 and 2, the moisture retention of TSP, showed no significant (p<0.05) difference. When SEP ratio was gradually increased, the L value and cutting force were found gradually decreased, whereas a value, b value, and cooking loss were found increased gradually, water absorption index was found slightly increased in test 1 and it showed no significant (p<0.05) difference in test 2. In isoflavone contents, we found that acetylglucosides and aglycones were increased after extrusion in test 2. As to the antioxidative ability, raw mixtures with a 10% SEP ratio showed the lowest 50% inhibition concentration (IC50) of 830 mg/L for DPPH scavenging ability in test 2. After extrusion processing, the TSP made of no SEP showed the lowest IC50 of 571 mg/L for DPPH scavenging ability in test 1. As to reducing power, no significant changes were found along with the increasing SEP ratios in raw mixtures and texturized soybean protein, but it would be significantly (p<0.05) increased with increasing sample concentration.