香菇柄纤维挤出低聚化作用及工艺优化  

Optimization of Extrusion Parameters for Improved Oligomerization of Lentinula edodes Handle Fiber

作　　者：刘婷婷[1] 戴龙[1] 王庆庆[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2014年第16期11-17,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08);国家高技术研究发展计划(863计划)项目(2011AA100805)

摘　　要：利用单螺杆挤出对香菇柄纤维进行低聚化处理。采用黏度法测定纤维的聚合度及平均相对分子质量,以聚合度为响应值,通过响应面试验,分析挤出温度、物料粒度、液固质量比对低聚化效果的影响。结果表明:当挤出温度162℃、物料粒度0.147 mm(100目)、液固质量比1.43:1时,香菇柄纤维低聚化效果最佳,香菇柄纤维聚合度由1278降低至202,平均相对分子质量由207054降低至32742。通过扫描电子显微镜观察,挤出低聚化香菇柄纤维结构呈疏松多孔状。红外光谱研究结果表明挤出低聚化处理对香菇柄纤维分子结构无明显破坏作用,但有少部分半纤维素发生降解。低聚化香菇柄纤维的持水力、持油力、膨胀力均较未处理样明显提高。The oligomerization of Lentinula edodes handle fiber was conducted through single-screw extrusion. Viscosity method was used to measure the degree of polymerization(DP) and molecular weight(MW) of extruded products. By using response surface methodology, the oligomerization efficiency of extrude Lentinula edodes handle fiber was investigated as a function of extrusion temperature, raw material particle size and liquid to solid ratio. The results showed the best oligomerization efficiency was achieved when the fiber powder with particle size 0.147 mm(100 mesh) was extruded at 162 ℃ with a liquid to solid ratio of 1.43:1. It turned out that the DP dropped from 1278 to 202, and the MW from 207054 to 32742. Scanning electron microscopy(SEM) observation showed the loose and porous structure of the extruded material, and the original molecular structure was not significantly damaged as indicated by infrared spectroscopy, but a small part of hemicellulose was degraded. Water-holding capacity, oil-holding capacity and expansive force of oligomerized Lentinula edodes handle fiber were improved obviously compared with the untreated samples.

关 键 词：香菇柄 纤维 挤出 低聚化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]