Being a by-product of walnut oil production,walnut protein is a high-quality plant protein.The high-value utilization of walnut protein is of great significance to the sustainable development of the walnut industry.The effects of extrusion parameters on the color,texture characteristics,and degree of organization of walnut protein were investigated.The effects of five extrusion process parameters,including the extrusion temperature,moisture content,screw speed,feeding speed,and cooling temperature,were studied through single-factor analysis.According to the data obtained,three parameters,namely the extrusion temperature,moisture content,and feeding speed,were selected as test factors in surface response experiments,whereas the degree of organization was defined as the response factor.The optimal extrusion parameters were determined as follows:an extrusion temperature at 141℃,a moisture content of 52.7%,screw speed of 160 r/min,feeding speed of 26 g/min,and a cooling temperature of 65℃.These conditions yielded a degree of organization of 1.209.This research lays the foundation for the development of walnut protein-based vegetarian meat.
维普
万方数据
