热塑挤压蒸煮处理技术对大豆蛋白基本特性的影响  

Effects of thermoplastic extrusion cooking processing technology on basic characteristics of soybean protein

作　　者：张筱潇[1] 刘俊荣[1] 王伟光[1] 黄西龙[1] 梁佳[1] 辛草[1] 

机构地区：[1]大连水产学院食品工程学院,辽宁大连116023

出　　处：《粮食与饲料工业》2010年第1期28-32,共5页Cereal & Feed Industry

基　　金：国家科技支撑计划(2008BAD94B00);辽宁省海洋渔业厅科研计划(200913)

摘　　要：利用双轴挤压蒸煮处理技术对大豆蛋白进行处理,从质构特性、功能特性及营养特性等三方面对挤出物的组织化效果进行研究。以三个挤压操作参数供水率、螺杆转速和腔体温度为输入参数,挤出物的最大剪切力、复水率、持水率和蛋白质体外消化率为响应参数,探索挤压蒸煮系统操作参数对大豆蛋白质基本特性的影响规律,统计分析表明,三个挤压操作参数与响应参数之间存在显著的相关关系,所得拟合回归模型具有较高的可信度。挤压蒸煮处理操作参数对大豆蛋白的组织化效果有明显影响。The soybean protein was treated by the twin-screw extruder cooking processing technology. The regularization effect of extrudates was researched based on texture properties, functional characteristics and nutritional characteristics. Three extrusion operating parameters, the water supply rate, the rotation speed of screw and the temperature of chamber body were used as input parameters, and the maximum shearing, rehydration rate, re tention rate and protein digestibility in vitro of the extrudate were used as response parameters to probe into the influence rule of the operating parameters of extrusion cooking system on the fundamental characteristics of soybean protein. The statistical analysis showed that there was an obvious correlativity between three extrusion operating parameters and the response parameters, and the obtained fitting regression model was credible. The extrusion cooking operating parameters had obvious influence on the regularization effect of soybean protein.

关 键 词：大豆蛋白 热塑挤压蒸煮 质构特性 复水性 蛋白质体外消化率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]