挤压温度对膨化豆粕品质及蛋白质结构的影响  

Effects of extrusion temperature on quality of extruded soybean meal and protein structure

作　　者：赵城彬[1,2] 张浩[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国油脂》2017年第7期45-49,共5页China Oils and Fats

基　　金：吉林省科技发展计划项目(20150520132JH)

摘　　要：采用挤压膨化法对高温脱溶豆粕进行处理,分析探讨挤压温度对膨化豆粕品质及蛋白质结构的影响。结果表明:随着挤压温度的升高,膨化豆粕的氮溶解指数和蛋白质分散指数先增大后减小,而胰蛋白酶抑制活性不断降低;当挤压温度为60℃时,膨化豆粕蛋白的二级结构稍有变化,蛋白质部分变性,此时氮溶解指数和蛋白质分散指数最大,表明蛋白质适当变性有利于提高豆粕品质;随着挤压温度的升高,膨化豆粕蛋白的荧光强度逐渐增加而后稍有降低,当挤压温度为60℃时,色氨酸残基的微环境极性增加,蛋白质的三级结构变得更加疏松。High temperature desolventized soybean meal was treated by extrusion method. The effects of extrusion temperature on quality of extruded soybean meal and protein structure were analyzed and discussed. The results showed that with the increase of extrusion temperature, nitrogen soluble index and protein dispersibility index increased at first and then decreased, while trypsin inhibitory activity decreased constantly. When the extrusion temperature was 60℃, the secondary structure of extruded soybean meal protein had a slight change and protein was denatured partly. At the same time, nitrogen soluble index and protein dispersibility index were the largest, which indicated that appropriate denaturation of protein was beneficial to improve the quality of soybean meal. In addition, fluorescence intensity of extruded soybean meal protein gradually increased and then slightly decreased with the increase of extrusion temperature. When the extrusion temperature was 60℃, the polarity of tryptophan residues microenvironment increased and the tertiary structure of protein was less compact.

关 键 词：挤压膨化 温度 豆粕品质 蛋白质结构 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]