挤压膨化对玉米蛋白肽得率影响的研究  

Effect of extrusion on peptide yield of corn gluten

作　　者：肖志刚[1] 孙旭[2] 王利民[2] 马秀婷[2] 

机构地区：[1]沈阳师范大学粮食学院,沈阳110034 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《沈阳师范大学学报（自然科学版）》2013年第2期200-206,共7页Journal of Shenyang Normal University:Natural Science Edition

基　　金：黑龙江省教育厅科学技术研究重点项目(12511z006);哈尔滨市学科带头人基金资助项目(2012RFXXN107)

摘　　要：采用挤压膨化的方法处理玉米蛋白粉,使玉米蛋白变性,探索提高玉米蛋白粉酶解后肽得率的挤压条件。以物料水分含量、挤压机机筒温度、挤压机螺杆转速、挤压机模孔孔径为考察因素,酶解后玉米蛋白肽得率为评价指标,采用五元二次正交旋转设计,建立回归方程,通过响应面分析方法,探索试验因素对评价指标的影响规律,确定最佳的挤压工艺条件。实验结果表明,机筒温度为78℃,螺杆转速为175r/min,模孔孔径为8mm,物料水分含量为24.5%的挤压条件下,酶解后肽得率达到74.02%。The objective of the present study was to adopt extrusion method to modify corn gluten,explore extrusion condition of increasing peptide yield of corn gluten after enzymolysis.Barrel temperature,rotation speed of screw and die diameter of extruding machine and the water content in raw material were considered as factors;peptide yield was employed as evaluation index.With the aid of the quadratic orthogonal rotation design with five factors,the regression equation was established,the analysis of factors was proceeded and the process conditions was optimized by response surface methodology.The results indicated that the optimal extrusion conditions were barrel temperature of 78 ℃,rotation speed of 175 r/min,die diameter of 8 mm,and material water content of 24.5%.Under the optimal conditions,the peptide yield was 74.02%.

关 键 词：食品加工的副产品加工与利用 挤压 响应面分析 肽得率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]