不同挤压条件对大豆粕蛋白NSI影响规律的研究  

Influence of Different Extruding Conditions on the NSI of Soybean Meal Protein

作　　者：金长江[1] 申德超[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《农机化研究》2006年第7期148-149,153,共3页Journal of Agricultural Mechanization Research

摘　　要：在制油加工中,不同的预处理工艺均会导致大豆蛋白变性,降低其溶解性,影响粕蛋白的利用。不同的挤压条件对粕蛋白溶解性的影响差异较大。为此,研究了物料含水量、挤压温度、模孔长度、轴头间隙、螺杆转速5个因素对粕蛋白NSI的影响规律。结果表明:物料水分越低,挤压温度越低,模孔长度越短,轴头间隙越小,螺杆转速越快,越有利于获取高NSI的豆粕。In the manufacturing oil process, the different ethnics of precomtlition will all lead to soybean albumen denature, reduce its dissolubility, infect the dreg prein＇s application. The different extruding condition to dreg prein＇s dissolubility inferences diversity largely. Hence, five factors influencing the NSI of dreg protein, including the moisture content of material, extruding temperature, length of nib, gap of spindle nose, rev of strew, has been researched. The result indicate： the conditions, which is beneficial to getting high NSI of soybean meal contain the moisture content of material and extruding temperature are lower, the length of nib is shorter, the gap of spindle nose is smaller, and the rev of screw is faster.

关 键 词：食品工业 NSI 试验 挤压参数 回归试验设计 

分 类 号：S565.1[农业科学—作物学] TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]