响应面法优化鹰嘴豆淀粉膨化工艺条件及水溶性与吸水性的研究

The Response Surface Method Optimization Chickpeas Process Conditions and Study of Water Soluble and Water Imbibition

为了确定鹰嘴豆淀粉的最佳膨化状态,以膨化率为指标,用SLG35-A型双螺杆膨化机对鹰嘴豆淀粉进行处理,然后运用响应曲面法优化原料水分含量、温度、主频(螺杆转速)、喂频(喂料速度)等4个工艺参数,最终确定膨化率的最优工艺条件,并研究了挤压处理对鹰嘴豆淀粉吸水性指数、溶水性指数的影响,确定最佳膨化率的工艺参数为主频27 Hz,喂频24 Hz,水分含量16%,温度85℃,此时鹰嘴豆淀粉的膨化率为1.35%。结果表明,鹰嘴豆淀粉经过挤压膨化后,膨胀率、水溶性指数(WSI)和吸水性指数(WAI)都随着膨化条件的改变而发生不同的变化。

This article in order to confirm the best puffed chickpeas starch with puffing rate as an index. Use style with SLG35-A double screw extrusion machine to processing the chickpea starch. Using response surface method to optimize raw material. There are four process parameters as moisture content, temperature, screw rotation speed and feeding speed. Finally confirm the expansion rate of the optimal process conditions. Extrusion process is studied in chickpea water soluble and water imbibition. To determine the best process parameters： screw rotation speed is 27 Hz, feeding speed is 24 Hz, moisture content is 16%, temperature is 85 ~C. The chickpeas puffing rate of starch is 1.35%. The results show that chickpeas starch after extrusion expansion rate, water solubility index （WSI） and water absorption index （WAI） with the change of the bulking conditions and different changes.