Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio.

Soy proteins mainly comprise 7S and 11S globulins, which have distinct structural and physical properties. To investigate the impact of soy protein composition on structure formation during high moisture extrusion (HME), fractions enriched in 7S or 11S globulins were prepared and blended in different ratios for lab-scale HME processing. Extrudates prepared from the 11S globulin-enriched fraction were inhomogeneous, as opposed to all other extrudates.