摘要
以2012年9家大豆蛋白生产企业的9份低温脱脂大豆粕为原料,以同向啮合双螺杆挤压机为挤压设备,采用相关性和主成分法分析大豆粕理化性质与挤压组织化系统参数、产品特性的关系。结果显示,挤压机扭矩与挤压组织化蛋白的硬度、咀嚼度、拉断强度呈极显著正相关(P<0.01);模头处物料的表观黏度与挤压组织化蛋白硬度呈极显著正相关(P<0.01),与挤压组织化蛋白咀嚼度、拉伸强度呈显著正相关(P<0.05);单位机械能耗与色差ΔE*、咀嚼度、拉断强度之间呈显著正相关(P<0.05);大豆粕粗蛋白含量和挤压组织化产品硬度、咀嚼度、拉断强度之间正相关系数大于0.543;乳化性与挤压组织化蛋白组织化度的正相关系数为0.627。主成分载荷分布和得分分布图显示,参试大豆粕中P_1、P_2和P_7的粗蛋白含量及其产品硬度较高;P_3和P_9的乳化性及其产品组织化度较高;P_5和P_7的粗纤维含量较高。结论认为,粗蛋白含量较高的大豆粕可生产出拉断强度较大、硬度和咀嚼度较高的挤压组织化蛋白;粗蛋白含量、乳化性可作为挤压组织化蛋白生产原料大豆粕的分类性状。
Nine soybean meals from nine different corporations were studied using a Brabender DSE- 25 twin-screw extruder in 2012,and statistic methods of correlation analysis and principle component analysis were used to analyze the relationship between physicochemical properties of soybeans meals and extrudate texturization properties as well as the product characteristics. The results showed that the torque of the extruder was positively correlated to hardness,chewiness,tensile break strength of the extrusion textured protein（ P〈0. 01）. The viscosity at die was positively correlated to the hardness（ P〈0. 01） and chewiness,tensile break strength（ P〈0. 05）. The SME was positively correlated to the color difference ΔE＊,chewiness and tensile break strength of the extrusion textured protein（ P〈0. 05）. The crude protein content was correlated to the hardness,chewiness,tensile break strength of the extrusion textured protein（ R^2 0. 543）. Emulsibility was correlated to the texturization degree of the extruded textured protein（ R^2= 0. 627）. The soybean meals were classified according to the comparison of the score and loading plots. The crude protein content of P_1,P_2 and P_7 were higher than the others and the hardness of the extrudates were larger than the others; the emulsibility of P_3 and P_9 and the extrusion texture index were higher than the others; the crude fiber of P_5 and P_7 were higher than the others. It was concluded that soybean meals suitable for extrudates with high tensile break strength,hardness and chewiness should be high in crude protein content. The crude protein content and emulsibility could be considered as basis of classification of soybean meal.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第12期14-20,共7页
Journal of the Chinese Cereals and Oils Association
基金
公益性行业(农业)科研专项(201303071-04)
"十二五"国家科技计划(2012BAD34B04-3)
关键词
大豆粕
理化性质
挤压组织化特性
相关性分析
主成分分析
soybean meals
physicochemical properties
extrudate texturization properties
correlation analysis
principle component analysis
