挤压膨化对亚麻籽粕中化学成分及结构的影响  

Influence of extrusion on chemical components and texture of flaxseed meal

作　　者：李次力[1] 缪铭[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]江南大学食品学院,无锡214036

出　　处：《食品科技》2007年第2期77-80,共4页Food Science and Technology

基　　金：基金项目：黑龙江省科技攻关计划项目（GC058409）;黑龙江省教育厅科学技术研究项目（10511083）.

摘　　要：采用DSE-25型双螺杆挤出机对亚麻籽粕进行试验研究。结果表明，挤压膨化过程中物料化学成分和结构发生了复杂的物化变化。在高温、高压、高剪切力环境下，蛋白质变性，总膳食纤维部分降解，有毒成分生氰糖苷失活，氨基酸和可溶性膳食纤维含量增加，游离脂肪和水分含量减少，淀粉发生糊化、裂解，组织结构疏松均匀。In this paper, extrusion on flaxseed meal is studied by using Brabender Lab-station DSE-25 TwinScrew Extruder. During extrusion processing, complex physicochemical changes take place in material chemical component and texture. Under the conditions of high temperature, high pressure and high shear forces, proteins are denatured, total dietary fiber break down in part and cyanogenic glucoside is removed. Meanwhile, amino acid and soluble dietary fiber increases, fat and water decrease, gelatinization and degradation of starch occur, the texture becomes loose and uniformity.

关 键 词：亚麻籽粕 挤压膨化 化学成分 结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]