热塑挤压蒸煮处理技术对大豆蛋白基本特性的影响

Effects of thermoplastic extrusion cooking processing technology on basic characteristics of soybean protein

利用双轴挤压蒸煮处理技术对大豆蛋白进行处理,从质构特性、功能特性及营养特性等三方面对挤出物的组织化效果进行研究。以三个挤压操作参数供水率、螺杆转速和腔体温度为输入参数,挤出物的最大剪切力、复水率、持水率和蛋白质体外消化率为响应参数,探索挤压蒸煮系统操作参数对大豆蛋白质基本特性的影响规律,统计分析表明,三个挤压操作参数与响应参数之间存在显著的相关关系,所得拟合回归模型具有较高的可信度。挤压蒸煮处理操作参数对大豆蛋白的组织化效果有明显影响。

The soybean protein was treated by the twin-screw extruder cooking processing technology. The regularization effect of extrudates was researched based on texture properties, functional characteristics and nutritional characteristics. Three extrusion operating parameters, the water supply rate, the rotation speed of screw and the temperature of chamber body were used as input parameters, and the maximum shearing, rehydration rate, re tention rate and protein digestibility in vitro of the extrudate were used as response parameters to probe into the influence rule of the operating parameters of extrusion cooking system on the fundamental characteristics of soybean protein. The statistical analysis showed that there was an obvious correlativity between three extrusion operating parameters and the response parameters, and the obtained fitting regression model was credible. The extrusion cooking operating parameters had obvious influence on the regularization effect of soybean protein.