CAJ | 학술논문

采用双螺杆挤压技术,研究了挤压工艺参数对大豆蛋白体外消化率的影响,并采用二次通用旋转组合设计,建立了大豆蛋白体外消化率与物料含水量、挤压温度、喂料速度、螺杆转速的二次回归方程,并利用该方程探讨了各因子对消化率的影响.结果表明,各因子对大豆蛋白体外消化率的影响顺序为:挤压温度>物料含水量>螺杆转速>喂料速度,物料含水量与挤压温度交互作用显著.利用统计优选法寻优,确定了大豆蛋白消化率的最佳挤压工艺条件:物料含水量35%,挤压温度155℃,喂料速度0.4 kg·min-1,螺杆转速150r·min-1,大豆蛋白体外消化率最高值为95.83%.
채용쌍라간제압기술,연구료제압공예삼수대대두단백체외소화솔적영향,병채용이차통용선전조합설계,건립료대두단백체외소화솔여물료함수량、제압온도、위료속도、라간전속적이차회귀방정,병이용해방정탐토료각인자대소화솔적영향.결과표명,각인자대대두단백체외소화솔적영향순서위:제압온도>물료함수량>라간전속>위료속도,물료함수량여제압온도교호작용현저.이용통계우선법심우,학정료대두단백소화솔적최가제압공예조건:물료함수량35%,제압온도155℃,위료속도0.4 kg·min-1,라간전속150r·min-1,대두단백체외소화솔최고치위95.83%.
The effect of twin - screw extrusion parameters on the in vitro digestibility of soybean protein was studied.Using quadratic general rotary design, a quadratic regression equation of soybean protein in vitro digestibility and moisture content, extrusion temperature, feed speed and screw speed was established, and the effects of the factors on the in vitro digestibility were also studied with the equation. Results show the order of the four factors affecting the in vitro digestibility is as follows: extrusion temperature > misture content > screw speed > feed speed, and the mutual effect between extrusion temperature and moisture content is significant. The optimum extrusion conditions obtained by using statistical optimization are moisture content 35％, extrusion temperature 155 ℃, feed speed 0.4 kg·min-1, and screw speed 150 r·min-1. The maximal in vitro digestibility of soybean meal could reach 95.83 ％