双螺杆挤压处理对小麦蛋白组织化程度的影响  

Effect of extrusion processing on wheat protein organization characteristics

作　　者：徐添[1] 赵妍嫣[1] 袁蓓蕾[1] 许骏[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,农产品加工研究院,安徽合肥230009

出　　处：《食品工业科技》2013年第15期87-90,96,共5页Science and Technology of Food Industry

基　　金：安徽省2008年科技攻关计划项目(2008A08010302209)

摘　　要：应用双螺杆挤压技术,以谷朊粉、面粉、小苏打、单甘酯、水作为原料,研究不同配方对小麦蛋白组织化特性的影响,采用四因素三水平响应面分析法优化配方。结果表明,制备小麦组织蛋白的最优配方为:以面粉100g作为基准,水添加量70.19g,谷朊粉添加量16.17g,单甘酯添加量2.54g,小苏打添加量2.52g,该条件下预测挤压产物的组织化度为1.133。经实验验证组织化度为1.112±0.018。Using the technique of double screw extrusion, with gluten flour, wheat flour, baking soda, monostearin, water as the raw materiar, the influence of different formula on wheat protein organization characteristics was studied ,the formula with the response surface analytic method of four factors and three levels was designed.The results showed that the optimal formula of prepared wheat tissue protein.with wheat flour lOOg as a basic, water was 70.lgg,gluten flour was 16.17g, monostearin was 2.54g, baking soda was 2.52g,the degree of organization of prediction extrusion product in the conditions was 1.133.1n the experimental certification,organization degree was 1.112 ±0.018.

关 键 词：小麦蛋白 组织蛋白 双螺杆挤压 组织化度 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]