ScienceAsia 22 (1996): 299-311 |doi: 10.2306/scienceasia1513-1874.1996.22.299

EFFECTS OF PROTEIN CONTENT, FREEZING, DEHYDRATION AND STABILIZATION ON TEXTURE CHARACTERISTICS OF FREEZE TEXTURIZED SOYBEAN PROTEIN

PANTIPA JANTAWAT^a AND THANAKORN ROJANAKORN^b

ABSTRACT: Soy protein slurries at initial solid content of 10, 15 and 20% were freeze texturized by plate freezing or solid carbon dioxide then removal of ice crystals by 95% ethyl alcohol or freeze-drying. The texturized protein 'was further stabilized in autoclave at 105, 110 and 115 ^oC for 5, 7.5 and 10 minutes. At 10% solid, the alignment of protein fibers was in parallel direction. Fiber wholesomeness and parallelism decreased as the solid content increased. The only difference found in samples frozen by the two methods was that the protein fibers from solid carbon dioxide freezing were more adjacent among themselves. A slightly better wholesomeness of the fibers was resulted when freeze-drying was used to remove ice crystal. Retort heating provided the fibers with higher shear strength. Increasing the heating time and temperature increased compactness of the protein structure.

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a Food Technology Dept., Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
b Food Technology Dept., Faculty of Technology, Khonkaen University, Khonkaen, Thailand.

Received May 2, 1995