挤压膨化对酱油渣蛋白消化率的影响

Effect of Extrusion and Expansion on Protein Digestibility of Soy Sauce Residue

以酱油渣为原料,研究了不同挤压温度(80,90,100,110,120℃)、含水量(30%、32%、34%、36%、38%)和螺杆转速(80,90,100,110,120 r/min)对酱油渣蛋白消化率的影响。在单因素试验的基础上,通过响应面法优化挤压温度、含水量和螺杆转速,并对二次回归模型进行分析,确定最优的挤压条件。研究结果表明,获得较高蛋白消化率的工艺参数为挤压温度105℃,含水量34%,螺杆转速97 r/min。该工艺参数下酱油渣中蛋白消化率达到48.7%,与未挤压膨化原料相比,蛋白消化率提高了47.1%,说明挤压处理可以显著提高蛋白消化率,为酱油渣中蛋白资源的利用提供了一种新的方法。

Select soy sauce residue as the raw material,the effects of extrusion temperatures(80,90,100,110,120℃),water content(30%,32%,34%,36%,38%)and screw rotating speed(80,90,100,110,120 r/min)on the protein digestibility of soy sauce residue are studied.On the basis of single factor test,the extrusion temperatures,water content and screw rotating speed are optimized by response surface method,and the quadratic regression model is analyzed to determine the optimal extrusion conditions.The results show that the process parameters for obtaining higher protein digestibility are extrusion temperature 105℃,water content 34%,screw rotating speed 97 r/min.Under such process parameters,the protein digestibility of soy sauce residue reaches 48.7%,which is 47.1%higher than that of the raw material without extrusion,indicating that the extrusion treatment could significantly improve the digestibility of protein,which has provided a new method for the utilization of protein resources in soy sauce residue.