摘要
基于Box-Behnken响应面模型,研究花生蛋白挤压过程中挤压参数(机筒温度、螺杆转速、物料水分)对产品品质(膨胀率、吸水性指数、氮溶解指数、硬度)的影响,并根据标准型原理分析单因素对产品品质的贡献率。结果表明,随着机筒温度、螺杆转速、物料水分的上升,产品膨胀率不断增加;机筒温度和螺杆转速对产品的吸水性指数影响显著;高温、高湿、高剪切力使产品的氮溶解指数和硬度处于较低的水平。利用转化为标准型的回归方程计算出的机筒温度对膨胀率的贡献率为59.3%,螺杆转速对硬度贡献率为54.5%。物料水分对吸水性指数和氮溶解指数具有决定性的作用。通过调整挤压操作参数,可以在一定范围内控制挤压蛋白产品品质。
Box - Behnken model has been used to study the influence of extrusion parameters （ barrel temperature, screw speed and material moisture） on product qualities （expansion ratio,water absorption index, nitrogen solu- ble index and hardness） in preparation of high moisture extrusion peanut protein, and contribution rates of single fac- tor for product qualities were analyzed in line with principles of canonical form. The results showed that a continuous increase had occurred in barrel temperature;and screw speed and feed moisture had increased the expansion ratio. Barrel temperature and screw speed had significant effect on water absorption index. High temperature, moisture and shear force induced lower nitrogen soluble index and hardness. Regression equation converted to canonical form sug- gested that contribution rates of barrel temperature to expansion ratio and screw speed to hardness were 59.3 % and 54.5 % respectively. Material moisture had a significant on influence in water absorption index and nitrogen soluble index ,quality characteristics of extruded protein can be controlled by adjusting the extrusion operation parameters within a certain range.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第12期47-51,56,共6页
Journal of the Chinese Cereals and Oils Association
基金
863计划(2006AA10Z322)
黑龙江省教育厅科学技术研究(11531022)
关键词
花生蛋白
产品品质
标准型
贡献率
peanut protein, product quality, canonical form, contribution rate
