Physical and chemical studies on the main interactions occurring in texturized soy protein isolate (meat analogs) during high moisture extrusion cooking (HMEC)

• Grant number: 06/00036-1
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2006
• End date: September 30, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Yoon Kil Chang
• Grantee: Yoon Kil Chang
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas

Abstract

Soy production started expanding quickly in Brazil in the seventies as a typically agroindustrial production. In addition to its importance in the stabilization of the trade balance of the country, representing more than 8 billion dollars in exchange value, soy production is also fundamental for internal supplies. However the country needs to make the soy agro-industrial sector more dynamic in order to develop new industrial products capable of sustaining development. Research has indicated that the use of the soybean in human feeding brings enormous health benefits, on account of its phyto-therapeutic value due to components such as the phyto-hormone isoflavone plus a wealth of proteins, lipids and fibers. Amongst soy products, the oil and Texturized Soy Protein (TSP) are the most industrially processed. TSP is usually obtained using an extrusion process. Over the last 15 years this process has suffered many innovations for the development of new soy products such as the " meat analogs", by texturizing soy protein using High Moisture Extrusion Cooking (HMEC). The industrial viability of these products promotes a perspective for increasing the value of soy on the consumer markets. Nevertheless, knowledge of the phenomena occurring during this form of texturization at high moisture content is still limited. For this reason, studies will be carried out on the physical and chemical characteristics of Soy Protein Isolate (SPI) texturized under high moisture conditions. Response Surface Methodology (RSM) will be used to establish predictive mathematical models to obtain the products using a complete experimental design based on a factorial arrangement combining moisture and temperature in the extruder. Scanning Electron Microscopy (SEM) will be used to evaluate the structural and morphological aspects of the products. Nuclear Magnetic Resonance (NMR) and the Infrared spectrum will be used to determine the king of extension force of the texturized fibrous products and obtain detailed information on the molecular formation of the new texturized proteinaceous structures The Protein Dispersibility Index (PDI) and Water Absorption Capacity (WAC) methodologies will used to determine the dispersion and absorption power of the fibrous proteinaceous structures. (AU)