挤压膨化技术对不同谷物蛋白功能性质影响的研究进展  

Advances in the effects of extrusion technology on the functional properties of different cereal proteins

作　　者：肖志刚 王依凡 段玉敏 高育哲 XIAO Zhi-gang;WANG Yi-fan;DUAN Yu-min;GAO Yu-zhe(College of Grain,Shenyang Normal University,Shenyang 110034,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2020年第9期18-20,共3页Cereals & Oils

基　　金：辽宁省农业攻关及产业化指导计划项目(2019JH8/10200020);辽宁省高等学校基本科研项目专项资金资助(LQN201704);沈阳师范大学博士科研启动项目(BS201517)。

摘　　要：综述了挤压膨化技术对不同谷物蛋白功能性质影响,并对其未来的发展进行了展望。不同谷物蛋白在机筒内温度、压力和螺杆剪切等混合作用下发生变性、热凝聚等反应的种类和程度不同,其功能特性(如溶解性、持水性、乳化性等)的变化也各不相同。The effects of extrusion technology on the functional properties of different cereal proteins were summarized,and their future development were prospected.Different types and degrees of denaturation,thermal coagulation and other reactions of different cereal proteins under the mixing action of temperature,pressure and screw shear in the barrel,their functional properties(such as solubility,water holding capacity,emulsification,etc.)also vary.

关 键 词：挤压膨化 谷物蛋白 功能性质 研究进展 

分 类 号：TS201.21[轻工技术与工程—食品科学]