Role of carbohydrates in soya extrusion

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Abstract
Summary: When extruded under similar processing conditions, soya flour yielded a far more regular, honeycombed structure than soya isolate, though both had similar expansion ratios. At low concentrations both extrudates were almost totally soluble in solutions containing sodium dodecyl sulphate (SDS) plus 2‐mercaptoethanol (ME), although in SDS or ME the extrudates were only partially soluble. These results suggest that, in both cases, the extrudates are primarily stabilized by disulphide bonds and hydrophobic interactions.When rehydrated in water at temperatures in the range 20–120°C all the extrudates exhibited decreasing toughness and increasing protein solubility with increasing temperature. Also, the soya flour extrudates, but not those prepared from the isolate, exhibited a phenomenon at the lower temperatures characterized by minimum hydratability, pH and carbohydrate solubility at about 30–40°C. It is suggested that the soya flour extrudates are additionally stabilized, compared to the extrudates prepared from the isolate, by hydrophobic interactions involving the embedded carbohydrate.

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