INFLUENCE OF 7S AND 11S GLOBULINS ON THE EXTRUSION PERFORMANCE OF SOYPROTEIN-CONCENTRATES

The 7S and 11S fractions of soy protein were isolated from soy flour a nd recombined with soy protein concentrate at various levels to modify their ratio in different formulations. The role of each fraction on t he extrusion performance and texturization behavior of soy proteins wa s evaluated using twin-screw extrusion. Both 11S and 7S fractions were found to have significant influence on the degree of texturization of soy protein. In particular, the 11S protein appeared to favor expansi on and water holding capacity of the finished product, while an 11S/7S ratio of 1.5 in the feed formulation resulted in a product with the b est textural characteristics under the selected extrusion conditions i nvestigated.