ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Papain was used to modify soy flour protein to get a raw material whose protein banding pattern on SDS-polyacrylamide gel electrophoresis is similar to that of glandless cottonseed flour. The morphology of the nonextrusion textured soy, cottonseed and enzyme modified soy products was compared with scanning electron microscopy. Textured modified soy product was similar to textured cottonseed product in air cell surface detail, variation of air cell wall thickness and product surface, but different from textured cottonseed product in air cell size. None of the characteristics of textured modified soy product was similar to that of textured soy product. Particle size and shape of soy and cottonseed flour did not affect the morphology of the textured product. There are significant differences in rheological properties among these three kinds of textured products, with the modified soy product exhibiting the lowest stress, resilience or work, specific work and toughness index values. Transmitted light microscopy demonstrated structural differences among the textured products which could be correlated with the products' rheological properties. Molecular weight distribution of the water extractable flour proteins seems to be one of the possible factors affecting the morphology of textured products. High molecular weight proteins seem to be essential for “good” texturization.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb07429.x
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