The 7S and 11S fractions of soy protein were isolated from soy flour and recombined with soy protein concentrate at various levels to modify their ratio in different formulations. the role of each fraction on the extrusion performance and texturization behavior of soy proteins was evaluated using twin-screw extrusion. Both 11S and 7S fractions were found to have significant influence on the degree of texturization of soy protein. In particular, the 11S protein appeared to favor expansion and water holding capacity of the finished product, while an 11S/7S ratio of 1.5 in the feed formulation resulted in a product with the best textural characteristics under the selected extrusion conditions investigated.
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Ning et al. (1994) studied this question.
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