期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：6
页码：465-471
DOI：10.19026/ajfst.10.2161
出版社：MAXWELL Science Publication
摘要：In this report, we mainly study the effect of water steam pretreatment conditions of raw materials on color, texture parameters, protein quality, solvent retention capacity and other properties of defatted soy flour extrusion texturization product and then trying to establish the regression model. The result shows that the correlation coefficients can be used for predicting the value of L*, hardness, cohesiveness, resilience, WSRC, LASRC, SCSRC and the interaction of covalent bond and non-covalent bond of extruded product of defatted soy flour steam treated. The effect of moisture content of raw material on hardness (p = 0.0010) and LASRC (p = 0.0041) is significant. The temperature of steam treatment on WSRC (p = 0.0017) and the interactions of covalent and non-covalent protein (p = 0.0003) is the most significant impact. The interactive effects of steam treatment temperature and moisture content on SCSRC of product is significant (p = 0.0002). The time of steam treatment has the most significant influence on L* (p = 0.0001), cohesiveness (p = 0.0019) and resilience (p = 0.0008) of product.
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