挤压膨化工艺参数对麸皮中赖氨酸和精氨酸含量的影响  

Effect of Extrusion Process Parameters on Lysine and Arginine Content in Bran

作　　者：陆静 宇光海[1] 黄继红[1,2,3] 段海涛 LU Jing;YU Guanghai;HUANG Jihong;DUAN Haitao(Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat,College of Biological Engineering,Henan University of Technology,Henan Zhengzhou 450001,China;State Key Laboratory of Crop Stress Adaptation and Improvement,College of Agriculture,Henan University,Henan Kaifeng 475004,China;School of Food and Pharmacy,Xuchang University,Henan Xuchang 461000,China;College of Animal Science and Technology,Henan University of Animal Husbandry and Economy,Henan Zhengzhou 450046,China)

机构地区：[1]河南工业大学生物工程学院,小麦生物加工与营养功能河南省重点实验室,河南郑州450001 [2]河南大学农学院,作物逆境适应与改良国家重点实验室,河南开封475004 [3]许昌学院食品与药学院,河南许昌461000 [4]河南牧业经济学院动物科技学院,河南郑州450046

出　　处：《饲料工业》2023年第15期6-11,共6页Feed Industry

基　　金：中央引导地方科技发展资金项目[Z20221341069];河南省重大公益专项“小麦绿色精深加工关键技术研究开发与示范”[201300110300];中原学者工作站资助项目[214400510015];河南省重大科技专项“小麦全产业链融合发展关键技术研发与示范应用”[221100110700]。

摘　　要：为探究不同挤压膨化工艺参数条件下麸皮中赖氨酸和精氨酸含量的最低损失率,试验以水分含量、喂料速度、模头温度为试验条件,进行了单因素方差分析,再使用Design Expert 10.0.4软件对结果建立两个二次回归模型:Y_(1)=0.44+0.09A-3.74B+0.06C-0.02AB-0.09AC+0.03BC+0.07A^(2)+0.05B^(2)+0.10C^(2);Y_(2)=0.48-0.01A-2.50B+0.04C-0.01AB+2.49AC+0.07BC+0.12A^(2)+0.12B^(2)+0.02C^(2)(赖氨酸含量,Y_(1);精氨酸含量,Y_(2);水分含量,A;喂料速度,B;模头温度,C)。结果表明:挤压膨化工艺参数为水分30%、喂料速度20 kg/h、模头温度110℃条件下,麸皮赖氨酸及精氨酸损失率最低,通过二次回归模型预测损失率分别为43.80%和48.40%。验证试验表明赖氨酸损失率为42.91%,精氨酸损失率为47.84%,实测值与预测值接近,吻合良好。说明两个二次回归模型具备良好的预测能力,能较好地预测麸皮膨化过程中赖氨酸和精氨酸损失率的实际情况。The purpose of this study was to explore the lowest loss rate of lysine and arginine content in the bran under different extrusion and expansion process parameters.With water content,feeding speed and head temperature as the test conditions,the results were analyzed by one-way ANOVA,and Design Expert 10.0.4 software was used to establish the results:Y_(1)=0.44+0.09A-3.74B+0.06C-0.02AB-0.09AC+0.03BC+0.07A^(2)+0.05B^(2)+0.10C^(2);Y_(2)=0.48-0.01A-2.50B+0.04C-0.01AB+2.49AC+0.07BC+0.12A^(2)+0.12B^(2)+0.02C^(2)(lysine content,Y_(1);arginine content,Y_(2);moisture content,A;feeding speed,B;mold head temperature,C).The results show that the process parameters were 30%water,20 kg/h and head temperature of 110℃,and the lowest loss rates predicted by the secondary regression model were 43.80%and 48.40%respectively.After test verification,the lysine loss rate is 42.91%and the arginine loss rate is 47.84%,and the measured value is close to the predicted value,in good agreement.It shows that the above two quadratic regression models have good predictive ability to better predict the actual rate of lysine and arginine loss in the process of bran expansion.

关 键 词：麸皮 挤压膨化工艺 赖氨酸 精氨酸 损失率 

分 类 号：S816.34[农业科学—饲料科学]