Quality characteristics of texturized vegetable protein using soybean flours at different defatting temperatures

In this study, extruded texturized vegetable protein (TVP) was prepared from defatted soybean flour (DSF) at different defatting temperatures (70-100^oC), and the quality characteristics were compared. The base TVP formulation included 50% soybean protein, 30% gluten and 20% corn starch. Extrusion molding was performed using an extruder equipped with a cooling die at a barrel temperature of 190^oC and screw rotation speed of 250 rpm. The 80^oC-treatment group showed the highest values in hardness, springiness, and cutting strength. Water absorption and turbidity showed the lowest values in the 80^oC-treatment group. The pH increased as the defatting temperature increased. The above results show that the 100^oC-treatment group includes a denaturation of proteins in the process, which affects the texturization during extrusion molding, and the fact that the 80^oC-treatment group showed high textural properties is thought to have acted as an appropriate factor to reduce denaturation while increasing the amount of defatting.