复配蛋白对小麦蛋白挤压组织化产品特性的影响  

Effect of complex proteins on the properties of textured wheat protein

作　　者：刘明[1,2] 蒋华彬 刘艳香[1] 谭斌[1] 田晓红[1] 于国萍[2] LIU Ming;JIANG Hua-bin;LIU Yan-xiang;TAN Bin;TIAN Xiao-hong;YU Guo-ping(Academy of State Administration of Grain,Beijing 100037;College of Food,Northeast Agricultural University,Harbin Heilongjiang 150030)

机构地区：[1]国家粮食局科学研究院,北京100037 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮油食品科技》2018年第6期1-6,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划项目(2016YFD0400702)

摘　　要：以小麦蛋白为主料,复配大豆分离蛋白、花生蛋白、豌豆蛋白等植物蛋白,采用单纯形格子点集混料实验设计进行挤压实验,并用因子分析法对产品进行综合评价,研究原料复配比例对小麦高水分挤压组织化蛋白品质特性的影响。得到原料配比与综合评分的回归模型,以及原料最优配比:W_(小麦蛋白)∶W_(花生蛋白)∶W_(豌豆蛋白)=0.655∶0.135∶0.21。The effect the ratio of wheat protein,soybean protein isolate,peanut protein,pea protein on the properties of high moisture textured wheat protein were explored by mixture design of simplex lattice,and the comprehensive evaluation of textured wheat protein was obtained by factor analysis.The regression model of the ratio of raw materials and comprehensive score was obtained,and the optimal ratio of wheat protein∶peanut protein∶pea protein=0.655∶0.135∶0.21.

关 键 词：复配蛋白 小麦蛋白 高水分挤压组织化 产品特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]