Effects of Different Phosphates on Rheological Properties of Protein with/without High Moisture Extrusion
In order to explore the effects of different phosphates on the rheological behavior of materials during high-moisture extrusion,and then analyze the mechanism of macromolecular denaturation and structural reconstruc-tion in materials,soybean protein isolate,wheat gluten and wheat starch were used as the main raw materials in this study.The effects of three phosphates(NaH2PO4,Na2HPO4 and Na3PO4)on the rheological properties of raw mate-rials and the rheological properties and particle size of freeze-dried powder were investigated.The results indicated that the three phosphates all improved the fluidity of the raw material powder at room temperature(25 ℃).Among them,NaH2PO4 increased G'and G"of the samples,while Na2HPO4 and Na3PO4 were the opposite.The three phos-phates reduced G'and G"and apparent viscosity of the freeze-dried powder at room temperature and weakened the shear thinning effect.Among them,Na3PO4 greatly increased the tanδ value of the sample.In the temperature scan-ning,phosphate reduced the structural strength of the raw material powder and the freeze-dried powder after heat gelation.Among them,Na3PO4 increased the fluidity of the sample during the cooling stage,and NaH2PO4 and Na2HPO4 were the opposite.Correspondingly,Na3PO4 shifted the particle size curve of the sample to the right,while NaH2PO4 and Na2HPO4 shifted to the opposite.In summary,the addition of phosphate can significantly affect the flow behavior of the material during the extrusion process,thereby changing the quality of the extruded product.
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