膨化大豆组织蛋白挤压工艺对其吸水性的影响

Effect of extrusion parameters on water absorption capability of texturized soybean protein

摘要: 组织蛋白成品质量的好坏,尤其是吸水性直接与双螺杆挤压机的工艺操作条件相关。以大豆分离蛋白、谷朊粉、脱脂脱腥大豆蛋白等混合物料为原料,以双螺杆挤压机（FMHE 36-24）为设备,研究了模头温度、液体喂料量、固体喂料量、螺杆转速对产品吸水性的影响。结果表明:挤压工艺参数对低水分大豆组织蛋白吸水性影响程度大小依次为:模头温度>液体喂料量>固体喂料量>螺杆转速。生产低水分大豆组织蛋白的最佳工艺参数为:模头温度160℃,液体喂料量30%,固体喂料量35 kg/h,螺杆转速350 r/min,此条件下吸水率为432.68%。

Abstract: The quality of soybean protein,especially water absorption directly related to the process conditions.The effect of head temperature,liquid feed,solid feed,and screw speed on the water absorption capability(WAC) were investigated with soy albumen isolate,gluten flour,and defatted soy protein as material using twin- screw extruder( FMHE 36- 24). The results indicated that the effects of four factors on WAC were descending from head temperature, liquid feed, solid feed, screw speed, respectively. The best process parameters for the production of low-moisture texturized soy protein were:head temperature 160 ℃,liquid feed30%,solid feed 35 kg/h and screw speed 350 r/min,water absorption was 432.68% at this condition.