高湿挤压条件对含豆渣组织蛋白中膳食纤维的影响  

Effect of High-moisture Extrusion on Dietary Fiber in Textured Protein Made from Soybean Residues

作　　者：张岚[1] 金思文 于寒松[3] 刘俊梅[3] 朴春红[3] 王玉华[3] 胡耀辉[3] 

机构地区：[1]吉林医药学院公共卫生学院,吉林吉林132013 [2]集安市疾病预防控制中心,吉林集安134200 [3]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2015年第24期18-22,共5页Food Research and Development

基　　金：现代农业产业技术体系建设专项资金(CARS-04)

摘　　要：分析了高湿挤压操作条件对含豆渣组织蛋白中膳食纤维的影响,为评价高湿挤压生产高膳食纤维组织蛋白产品营养特性提供理论基础。以豆渣为主要原料,采用双螺杆挤压机在豆渣含量（0%~60%）、物料水分（50%~60%）、挤压温度（130℃~150℃）条件下挤压制备组织蛋白。应用酶-重量法测定组织蛋白中总膳食纤维、不溶性膳食纤维和可溶性膳食纤维含量,比较挤压前后产品膳食纤维含量变化,分析挤压条件对可溶性膳食纤维含量的影响。结果表明,豆渣可显著增加组织蛋白产品膳食纤维含量（P〈0.05）;物料水分增加不利于不溶性膳食纤维降解,挤压温度升高促进不溶性膳食纤维降解。含豆渣组织蛋白膳食纤维丰富,高湿挤压可在一定程度上提高产品中可溶性膳食纤维含量。The effects of extruding operating conditions on dietary fiber in textured protein made from soybean residues were analyzed, and theoretical basis of evaluation on nutritional characteristics of high dietary fiber textured protein that made by high-moisture extrution was provided. Soybean residues as main raw material,textured protein was produced by twin-screw extruder under the condition of soybean residues content（0 %-60 %）, moisture content（50 %-60 %）, cooking temperature（130 ℃-150 ℃）. Total dietary fiber, insoluble dietary fiber and soluble dietary fiber content of textured protein were determined by enzyme-weight method,the changes of dietary fiber content were compared before and after extrusion, and the effects of extrusion conditions on the content of soluble dietary fiber were analyzed. The results showed that content of dietary fiber in textured protein increased significantly（P〈0.05） with improving of the soybean residues. Moisture content did not favor the degradation of insoluble dietary fiber, however, the cooking temperature could promote the degradation of insoluble dietary fiber. Textured protein, contains soybean residues was rich in protein and dietary fiber, high-moisture extrusion could improve the soluble dietary fiber content in the product.

关 键 词：高湿挤压 豆渣 组织蛋白 可溶性膳食纤维 

分 类 号：TS201.2[轻工技术与工程—食品科学]