套筒温度对谷朊粉高水分挤压组织化产品特性的影响

Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content

研究套筒温度对谷朊粉高水分挤压组织化产品特性的影响。以不同套筒温度条件下生产的高水分谷朊粉挤压组织化产品为实验材料,观察产品的感官形态、测定产品的色泽、硬度、咀嚼度、弹性、组织化度、氮溶解指数及持水性。结果表明:随着套筒温度升高,挤压产品逐渐出现组织化现象,但高温会造成产品的焦化,使组织化程度变差;随套筒温度的升高,挤压产品的亮度指数(L*)和黄蓝值(b*)逐渐降低,氮溶解指数(NSI)和红绿值(a*)逐渐升高,感官评分、硬度、咀嚼度、弹性和持水性先升高后降低。套筒温度对谷朊粉高水分挤压组织化产品特性有极显著影响。

Thermal energy is one of the necessary conditions to produce textured plant protein by extrusion cooking technology.In the present study,the effect of barrel temperature on the properties of extruded gluten with high water content was explored.Extruded products prepared at different barrel temperatures were determined for appearance,color,texture characteristics,water-holding capacity and soluble nitrogen index.The results showed that wheat gluten was textured gradually with the increase of barrel temperature,but the appearance was bad at excessively high barrel temperatures.With a continuous increase in barrel temperature,the soluble nitrogen index and a＊ value increased,but the L＊ value and b＊ value obviously decreased.On the other hand,the hardness,chewiness,springiness and water-holding capacity revealed an initial increase and a final decrease.Therefore,barrel temperature is an important factor affecting product properties of extruded gluten with high water content.