TEXTURED COTTONSEED AND SOY FLOURS: A MICROSCOPIC ANALYSIS

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Abstract
Texturized products were produced from defatted native and denatured (steam heated) glandless cottonseed and soy flours with a modified Wenger X‐5 laboratory extruder. Products were examined with light, transmission electron and scanning electron microscopy. A specific structural relationship between the protein and insoluble carbohydrate fractions in the extrudates was found. Products were composed of a protein matrix of varying uniformity in which the insoluble carbohydrates were dispersed to varying degrees depending upon the raw material. The cottonseed products were found to possess rough and pitted structures, while the soy products possessed smooth and continuous structures. At the resolutions of light and transmission electron microscopes, no protein structures resembling fibers were found in either soy or cottonseed products. However, fibrous structures were observed in the scanning electron photomicrographs.