There are many benefits of using a Textured Soy Protein Machine for the production of textured vegetable protein. A wooden box, of approximately 1-3 cm thickness, is strong and anti-collision. This wooden box helps to protect the Textured vegetable protein production machine from harm.
This article provides a summary of the advantages and disadvantages of using a Textured soy protein machine. We hope this article has helped you decide whether Textured soy protein is right for your needs.
Enzymatic modifications improve solubility
The solubility of soybean protein can be enhanced through enzymatic modifications, which can be a result of genetic variation.
The soybean genome contains genes for two types of storage protein, 2S albumin and amino acid permease. However, the role of these genes remains unclear.
Some studies have implicated the WSPC gene in the regulation of storage protein biosynthesis in soybean. These studies have led to the identification of several candidate genes that contribute to solubility.
The study evaluated the hydrolysis effect on peptides extracted from soybean protein hydrolysate. The peptides were examined for their scavenging activity, oxygen radical scavenging activity, and ACE inhibitory activity.
Hydrolysis of soybean protein increased SPH bioactivities significantly, and all proteases improved solubility. The enzymes Alcalase, Pepsin, and Corolase 7089 exhibited the highest solubility.
Emulsification capability
Plant-based proteins have various mechanisms for texturizing. In water, these proteins form miscible, co-soluble mixtures, and then separate into different phases.
They are essential for the production of plant-based meat. Emulsification of such mixtures requires different processes and conditions.
Textured soy protein machines can achieve this efficiently. Read on to discover how the machine works and how it can help you produce plant-based meat.
A defatted soybean flour should have a nitrogen solubility index of 65. This translates into 65 to 75 percent of nitrogen in the flour. The resulting slurry should be able to pass through a 200-mesh U.S. standard screen.
The texturized soy protein concentrates should have a ten-to-one solids content, and be a minimum of 16 percent solids.
Whippability
One method for determining the whippability of a textured soy protein product is to provide an acid source to it. This acid may be in a solid or concentrated form. It may also be an aqueous solution with a concentration of up to 90% acid.
While this method can yield a very dense foam, the process can still produce an end product that is highly whipped.
Another method for determining the whippability of a food product is to examine the fat content. Most whipped food products contain large amounts of fat, between 10% and 40% of the total weight.
Some embodiments may contain less than 5% fat, since they use dietary fibers and other components that stabilize the air cells in the product. Other methods may use fiber from pineapple, citrus, and coconut.
Textured vegetable protein
The Ainuok Textured soy protein machine has an excellent cooling system to prevent condensation inside the packaging. The machine comes in two layers of packaging: the first layer is a plastic film, which plays a moisture-proof and waterproof role to prevent rusting.
second layer of packaging is made from wooden boxes that have no fumigation or chemical treatment. These two layers are crucial in preventing moisture from evaporating from the product during transport.
The double-screw food extruders in the Textured soy protein machine combine high-speed extrusion with soy lecithin, which adds to the density of the finished product.
Soy lecithin can be added in quantities up to 0.4% for increased density and cross-linking during the extrusion process.
After this step, the textured soy protein product is packaged for shipment. It can also be used for the canning industry.