挤压工艺对核桃蛋白高水分挤压组织化特性影响  

Impact of Extrusion Process on the Textural Characteristics of High Moisture Walnut Protein Extrudates

作　　者：朱志远 许石骏 黄子渝 耿树香 宁德鲁 叶永丽 孙秀兰[1] Zhu Zhiyuan;Xu Shijun;Huang Ziyu;Geng Shuxiang;Ning Delu;Ye Yongli;Sun Xiulan(School of Food Science and Technology,Jiangnan University,Wuxi 2141222;Yunnan Academy of Forestry and Grassland Sciences,Kunming 650201)

机构地区：[1]江南大学食品学院,无锡214122 [2]云南省林业和草原科学院,昆明650201

出　　处：《中国粮油学报》2024年第8期105-113,共9页Journal of the Chinese Cereals and Oils Association

基　　金：云南省重大科技专项计划项目(202202AE090007)。

摘　　要：为促进核桃粕蛋白资源利用类和丰富植物基蛋白产品,本研究以核桃粕蛋白为主要原料,复配大豆分离蛋白和谷朊粉,利用双螺杆挤压技术制备高水分核桃蛋白基挤压产品。结合单因素和响应面优化法分析主要挤压参数对产品质构特性、色泽、组织性和感官品质的影响。结果表明,在挤压温度为164℃、螺杆转速180 r/min、水质量分数56%、冷却水温度55℃条件下,所获得的核桃蛋白基挤压产品内部结构光滑平整、纤维结构明显且具有良好的定向性,感官品质最佳(得分83.9)。其中,各挤压参数对核桃蛋白基产品感官品质影响大小依次为:水质量分数>挤压温度>螺杆转速>冷却水温度。To promote the utilization of walnut meal protein resources and enrich plant-based protein products,in this study,walnut meal protein was utilized as the main raw material and soy protein isolate and corn flour were combined with to prepare high-moisture walnut protein-based extruded products using twin-screw extrusion technology.The effects of the main extrusion parameters on the texture,color,structure,and sensory quality of the products were analyzed employing single-factor and response surface optimization analysis.The study indicated that under the conditions of an extrusion temperature of 164℃,a screw speed of 180 r/min,a moisture content of 56%,and a cooling water temperature of 55℃,the obtained walnut protein-based extruded products exhibited a smooth and even internal structure with a distinct fiber structure and good orientation.Furthermore,the products demonstrated the best sensory quality,scoring 83.9.Among these parameters,the influence on the sensory quality of the walnut protein-based products followed the order:moisture content>extrusion temperature>screw speed>cooling water temperature.

关 键 词：核桃蛋白 双螺杆挤压 质构特性 响应面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]