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Lyu JS, Lee JS, Chae TY, Yoon CS, Han J. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion. Food Sci Biotechnol 2023; 32:659-669. [PMID: 37009040 PMCID: PMC10050532 DOI: 10.1007/s10068-022-01207-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/27/2022] [Accepted: 11/08/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten, and corn starch was prepared at a 5:3:2 (w/w) ratio using a low-moisture extrusion process. To evaluate the effects of extrusion parameters, die temperature and screw rotation speed, on the properties of TVP, these two parameters were manipulated at a constant barrel temperature and moisture content. The results indicated that increasing the die temperature increased the expansion ratio while decreasing the density of the extrudates. Simultaneously, increasing the screw rotation speed clearly increased the specific mechanical energy of the TVP. Furthermore, mathematical modelling suggested that the expansion ratio increases exponentially to the die temperature. However, extreme process conditions bring about a decrease in water absorption capacity and expansion ratio, as well as undesirable texture and microstructure. The results suggested that the properties of SPI-based TVP are directly influenced by the extrusion process parameters, screw speed and die temperature. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01207-8.
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Affiliation(s)
- Ji Sou Lyu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Tae Young Chae
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Chan Suk Yoon
- Chief of R&D Center, EverChemTech, Co., Ltd., Hwaseong, 18543 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea
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Choi I, Lee Y, Lyu JS, Lee JS, Han J. Characterization of ionically crosslinked alginate films: Effect of different anion-based metal cations on the improvement of water-resistant properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Song HJ, Chang Y, Lyu JS, Yon MY, Lee HS, Park SJ, Choi JC, Kim M, Han J. Migration study of caprolactam from polyamide 6 sheets into food simulants. Food Sci Biotechnol 2018; 27:1685-1689. [PMID: 30483432 DOI: 10.1007/s10068-018-0403-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 05/08/2018] [Accepted: 05/14/2018] [Indexed: 11/29/2022] Open
Abstract
Caprolactam, used in manufacturing polyamide (PA) 6, may threaten human health. Here, PA 6 sheets were produced by using a twin-screw extruder to evaluate its safety. Caprolactam migration concentrations from the PA 6 sheets into food simulants were evaluated according to the standard migration test conditions under the Korean Food Standards Codex (KFSC). Concentrations were investigated under various food simulants (distilled water, 4% acetic acid, 20 and 50% ethanol, and heptane) and storage conditions (at 25, 60, and 95 °C). Caprolactam migration concentrations into food simulants were determined as follows: 4% acetic acid (0.982 mg/L), distilled water (0.851 mg/L), 50% ethanol (0.624 mg/L), 20% ethanol (0.328 mg/L), and n-heptane (not detected). Migrations were determined to be under the regulatory concentration (15 mg/L) according to the KFSC test conditions. Taken together, these results verified that the standard migration test conditions by KFSC were reliable to evaluate the safety of PA 6.
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Affiliation(s)
- Hyun Ju Song
- 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea
| | - Yoonjee Chang
- 2Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Ji Sou Lyu
- 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea
| | - Mi Yong Yon
- Nutrition Policy and Promotion Team, Korean Health Industry Development Institute, Osong, 363-951 Republic of Korea
| | - Haeng-Shin Lee
- Nutrition Policy and Promotion Team, Korean Health Industry Development Institute, Osong, 363-951 Republic of Korea
| | - Se-Jong Park
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong, 28159 Republic of Korea
| | - Jae Chun Choi
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong, 28159 Republic of Korea
| | - MeeKyung Kim
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong, 28159 Republic of Korea
| | - Jaejoon Han
- 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea.,2Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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