Influence of extrusion on the solubility of defatted soybean flour in enzymatic hydrolysis

Jea Yoon Cha, Han Seung Shin, Yong Jin Cho, Chong Tai Kim, Chul Jin Kim

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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°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 extradates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to 160°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.

Original languageEnglish
Pages (from-to)543-548
Number of pages6
JournalFood Science and Biotechnology
Volume16
Issue number4
StatePublished - 2007

Keywords

  • Defatted soybean flour
  • Extrusion
  • Hydrolysis
  • Solubility

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