不同品种玉米籽粒挤压膨化特性的比较分析  

Analysis Methods of Extrusion Properties of Different Maize Varieties

作　　者：李新华[1] 曾洁[1] 高海燕[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]辽宁农业职业技术学院,辽宁熊岳115214

出　　处：《沈阳农业大学学报》2007年第2期131-135,共5页Journal of Shenyang Agricultural University

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：采用试验室小型单螺杆挤压膨化机研究玉米的挤压膨化工艺条件,并以10个玉米品种为原料,通过主成分分析筛选影响因子,以简化试验分析的难度和复杂性。结果表明:玉米进行挤压膨化的条件为样品水分含量120mg.kg-1,螺杆转速200r.min-1;不同品种玉米的挤压膨化特性具有明显差异,其中容积密度、水溶指数、RVATM挤压指数和RVATM冷却挤压指数的变异系数较大;主成分分析表明,玉米挤压膨化特性指标可以用3个因子来进行评价,这3个因子分别是产品的糊化程度、降解程度和膨化率;相关分析结果表明,玉米的挤压膨化特性指标之间存在着显著的正相关性或负相关性。With single screw extruder as extruding condition of corn to resolve the difficulty and complexity during experimentation was made through component analysis methods. The results showed that the conditions with single screw extruder extruding different maize varieties were water content 120mg·kg^-1 and screw rotate spreed 200 r·min^-1. There were significant differences among the extrusion properties of maize varieties and the coefficient variation （CV） of bulk density, water soluble Index（WSI）, RVATM extrusion index were larger than other properties, The extrusion properties of maize could be analyzed with three factors, paste degree, degradation degree and expansion ratio. The results of relativity analysis showed that there were significantly positive and negative correlations among the extrusion properties.

关 键 词：玉米 挤压膨化 主成分分析 挤压指数 糊化程度 水溶指数 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]