Study on twin-screw extrusion processing of defluorinated Antarctic krill surimi and soybean protein isolate

HU Ling-ping; XU Bei-bei; YIN Li-ang; JIANG Xiao-ming; SUN Wei-wei; XUE Yong; LI Zhao-jie; XUE Chang-hu

doi:10.13386/j.issn1002-0306.2018.02.041

HU Ling-ping, XU Bei-bei, YIN Li-ang, JIANG Xiao-ming, SUN Wei-wei, XUE Yong, LI Zhao-jie, XUE Chang-hu. Study on twin-screw extrusion processing of defluorinated Antarctic krill surimi and soybean protein isolate[J]. Science and Technology of Food Industry, 2018, 39(2): 217-223,228. DOI: 10.13386/j.issn1002-0306.2018.02.041

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Study on twin-screw extrusion processing of defluorinated Antarctic krill surimi and soybean protein isolate

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Defluorinated Antarctic krill surimi was prepared with the frozen Antarctic krill as raw material. The final fluorine content of defluorinated krill surimi was 79.79 mg·kg^-1 on average by dry weight. Study on twin-screw extrusion texturization of krill surimi protein material was carried out with combination of AKS and SPI as raw material. Optimal process was obtained by single-factor experiment and response surface analysis,that was mixed material moisture of 40% AKS:SPI=4:5,heating temperature of 70,90,120 and 140℃,screw speed of 180 r/min,and feed rate of 30 kg/h. The texturization index of extrusion product was 2.18 with dark red color.

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Study on twin-screw extrusion processing of defluorinated Antarctic krill surimi and soybean protein isolate

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