【摘要】 使用SLG67-18.5型双螺杆挤压机研究亚麻籽挤压膨化工艺参数对亚麻籽体外消化率的影响,采用四因子二次通用旋转组合设计进行试验,建立亚麻籽体外消化率的数学模型,考察了膨化温度、螺杆转速、喂料速度、亚麻籽含水率对膨化亚麻籽体外消化率的影响规律和交互作用,影响程度依次为含水率、喂料速度、螺杆转速、温度,其中螺杆转速和温度影响不显著,只有温度和螺杆转速的交互作用显著。并通过膨化亚麻籽的微观结构分析了膨化后体外消化率得以提高的机理。更多还原

【Abstract】 In order to study the effects of extruding technological parameters on in vitro protein digestibility of flaxseed, extruding experiments were carried out by SLG67-18.5 type twin-screw extruder. The effects of temperature, moisture content, rotation speed of screw and feeding speed on in vitro protein digestibility of flaxseed were investigated respectively. The relations between in vitro protein digestibility and each parameter were obtained with normal orthogonal rotary regression method. Subsequently, the regression model of in vitro protein digestibility was established, and the microstructure of extruded flaxseed was also analyzed. According to the results, temperature and rotation speed of screw didn’t have obvious influence on in vitro protein digestibility, but the interaction of them were obvious. The experimental results provided a useful formation to the industrial production of flaxseed extrusion.更多还原