复合蛋白原料组成对挤压组织化产品特性的影响  

Effect of Compound Protein Compositions on Extrusion Texturization

作　　者：耿永然 李文军[1] 王奕云[1] 汪建明[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2016年第1期17-21,共5页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31271904)

摘　　要：以脱脂大豆粉为主要原料,通过SYSLG 32–Ⅱ挤压膨化实验机,在水分含量37%,、机筒温度140,℃、螺杆转速175,r/min的挤压操作条件下,采用单纯形格子点集混料实验设计,研究脱脂大豆粉、大豆蛋白、小麦蛋白和乳清蛋白等复合蛋白的组成对挤压组织化产品特性的影响.采用因子分析法对复合蛋白挤压组织化产品进行综合评价,并应用因子分析法和Scheffe混料回归分析,得到复合蛋白混料实验中原料组成对挤压组织化产品综合评分的评分方程.当挤压组织化产品的综合品质最优时,蛋白原料组成比例为脱脂大豆粉﹕大豆蛋白﹕小麦蛋白﹕乳清蛋白=7.30﹕0.75﹕0.90﹕1.05.SYSLG 32- Ⅱ extrusion-expansion testing machine was used to analyze the effect of compound protein compo- sitions including defatted soy bean flour, soy bean protein, wheat protein, and whey protein on the properties of extrusion texturization under the following extrusion condition： 37% of water content, at 140 ℃barrel temperature, and the screw speed of 175 r/min; and the four-factor, second-order, simple-lattice point set was used to create a mixture design. Factor analysis was used to obtain a comprehensive evaluation of the compound protein extrusion texturization products. Besides, factor analysis and Scheffe mixture regression analysis were also used to acquire the overall score of the extrusion texturiza- tion products in the mixture experiment. The comprehensive quality of the extrusion texturization products was highest when the ratio of defatted soy bean flour to soy bean protein, wheat protein and whey protein was 7.30 ： 0.75 ： 0.90 ： 1.05.

关 键 词：复合蛋白 挤压组织化 混料设计 

分 类 号：TS202.1[轻工技术与工程—食品科学]