Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance

To compare different puffing impacts of soybean separation protein,Penaeus Vanmamei and shrimp powder on rice- corn- wheat mixed powder.Firstly,the basic composition of the three kinds of adding raw materials was determined,and so were the expansion degree,bulk density,water solubility index,water absorption index,hardness,brittle of puffed products,and the effect of adding different kinds of protein on puffed products properties were compared by SDS- PAGE and infrared spectrum preliminary. Results showed that the expansion degrees of puffed products that added Penaeus Vanmamei was higher than extrusion products that added soybean separation protein and the shrimp powder,and bulk density,hardness was lower than the other two kinds of extrusion products.The puffed products that added shrimp powder,its water solubility index,water absorption index was higher than other kinds of puffed products.High protein content leaded to low degree of puffed products expansion,high volume density,high hardness,pore wall thickness. The puffed products that added a certain amount soybean separation protein had the highest absorption strength in infrared spectrum 2500~4000 cm- 1,and more sugar alcohol was generated after extrusion operation.Adding fresh Penaeus Vanmamei was better than two other protein puffed products,and 2% protein of Penaeus Vanmamei was appropriate.