Texturization Characteristics of Walnut Protein by High Moisture Extrusion

Using degreased walnut protein powder as raw material, a self-developed SLJ36-24 plant protein extruder was used to investigate effects of five extrusion parameters on quality and characteristics of walnut protein extruder, including water intake, feeding amount, extrusion temperature, screw rotation speed and cooling temperature．Results showed that influence of moisture content and extrusion temperature on product quality characteristics was the most significant, followed by screw speed and cooling temperature．After response surface optimization, the optimum process parameters for extrusion-organized walnut protein were as follows: moisture content 48.6%, extrusion temperature 130 °C, screw rotation speed 281 r/min, cooling temperature 68 °C．Under these process conditions, extrusion-organized walnut protein products had uniform texture, good fiber structure, elasticity, and ideal quality characteristics．