대두단백과 쌀혼합물을 용 (用)한 인조육 조직화 = Artlflcial Meat Texturlzation utilizing Mixtures of Soybean Protein and Rlce

다국어 초록 (Multilingual Abstract)

This study was designed to evaluate physicochemical properties and texturization of soybean protein and rice mixtures by a single screw extruder. Changes in molecular level of meat-like matrix texturized during extrusion-cooking were examined by NIRS analysis. Significant difference between independent variables such as moisture, die temperature and rice content, and dependent variables as physicochemical properties were examined to evaluate texturization characteristics of food mixture system with rice flour and soy protein isolate by response surface analysis. Interpretation of protein denaturation in the ISP extrudate with rice flour was not so clear as that of protein denaturation in only the ISP extrudate. Possibility in prediction for mixture ratio of ISP and rice flour was to be considerably accepted on the basis of NIRS analysis.