Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was fo...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/3691523 |
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| author | Zhenya Du Fusheng Chen Kunlun Liu Shaojuan Lai Lifen Zhang Guanhao Bu Xueli Gao Shaobo Liu |
| author_facet | Zhenya Du Fusheng Chen Kunlun Liu Shaojuan Lai Lifen Zhang Guanhao Bu Xueli Gao Shaobo Liu |
| author_sort | Zhenya Du |
| collection | DOAJ |
| description | Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increased S but the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total color ΔE decreased except for the WF+IVD1 (56.22); its positive and negative trends of L⁎ and b⁎ were invariant with the SPI or ESPIs mixture, whereas a⁎ showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB. |
| format | Article |
| id | doaj-art-ff1fc0d0353b47019f92da15e26954e0 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-ff1fc0d0353b47019f92da15e26954e02025-08-20T03:25:41ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/36915233691523Effects of Extruded Soy Protein on the Quality of Chinese Steamed BreadZhenya Du0Fusheng Chen1Kunlun Liu2Shaojuan Lai3Lifen Zhang4Guanhao Bu5Xueli Gao6Shaobo Liu7College of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain and Food, Henan University of Technology, Zhengzhou 450001, ChinaFive different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increased S but the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total color ΔE decreased except for the WF+IVD1 (56.22); its positive and negative trends of L⁎ and b⁎ were invariant with the SPI or ESPIs mixture, whereas a⁎ showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.http://dx.doi.org/10.1155/2016/3691523 |
| spellingShingle | Zhenya Du Fusheng Chen Kunlun Liu Shaojuan Lai Lifen Zhang Guanhao Bu Xueli Gao Shaobo Liu Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread Journal of Chemistry |
| title | Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread |
| title_full | Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread |
| title_fullStr | Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread |
| title_full_unstemmed | Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread |
| title_short | Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread |
| title_sort | effects of extruded soy protein on the quality of chinese steamed bread |
| url | http://dx.doi.org/10.1155/2016/3691523 |
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