| 双螺杆挤压对花生蛋白体外消化率影响研究 |
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| 引用本文： | 武建堂,左进华,董海洲. 双螺杆挤压对花生蛋白体外消化率影响研究[J]. 粮食与油脂, 2008, 0(10) |
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| 作者姓名： | 武建堂 左进华 董海洲 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 摘 要： | 采用双螺杆挤压技术,研究喂料速度、物料含水量、螺杆转速、挤压温度对花生蛋白体外消化率影响。在单因素试验基础上,通过二次通用旋转试验确定花生蛋白体外消化率最佳挤压工艺条件:喂料速度0.3kg/min、物料含水量37.5%、螺杆转速130r/min、挤压温度145℃,在该工艺条件下,花生蛋白体外消化率可达93.91%。
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| 关 键 词： | 双螺杆挤压 花生蛋白 体外消化率 |
Research on effects of in vitro digestibility of two screw extrusion peanut protein |
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| WU Jian-tang,ZUO Jin-hua,DONG Hai-zhou. Research on effects of in vitro digestibility of two screw extrusion peanut protein[J]. Cereals & Oils, 2008, 0(10) |
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| Authors: | WU Jian-tang ZUO Jin-hua DONG Hai-zhou |
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| Abstract: | Using twin-screw extruder, the effect of feed speed、moisture of material、screw speed and ex- trusion temperature on the peanut in vitro digestibility of the protein were studied, At the base on single factor test, the optimum technological parameters of the in vitro digestibility were determined by quadratic general rotary design: feed rate 0.3 kg/min, moisture content 37.5%, screw speed 130 r/min and extru- sion temperature 145℃, in this technological conditions, the in vitro digestibility of peanut protein can reach 93.91%. |
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| Keywords: | extrusion peanut meal in vitro digestibility |
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