【作者】 杨涛； 辛建美； 徐青； 罗红宇；

【Author】 YANG Tao,XIN Jian-mei,XU Qing,LUO Hong-yu~* Faculty of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316004,China

【机构】 浙江海洋学院食品与药学学院；

【摘要】 以北太平洋鱿鱼加工后的边角料为原料,研究鱿鱼蛋白挤压组织化的操作参数对挤出物蛋白质体外消化率的影响。采用三因子二次回归正交旋转组合设计进行试验,考察了物料湿度、机筒温度、螺杆转速及其交互作用对蛋白质体外消化率的影响规律,建立蛋白质体外消化率的数学模型,得出消化率最高的操作参数,并将此参数下得到的产品与传统蒸煮和热力杀菌得到的样品进行体外蛋白消化率的比较。结果表明,挤出物蛋白质体外消化率与操作参数的回归拟合方程的相关系数R2为0.896,拟合的统计模型可信度较高。蛋白质消化率最高的挤压操作参数为:物料湿度40%,末端腔体温度140℃,螺杆转速25Hz,在此工艺条件下,蛋白质体外消化率可达83.99%,与传统的加工方法相比,热塑挤压蒸煮技术表现出最高的消化率。更多还原

【Abstract】 The waste scrap from the North Pacific squid processing was used as raw material.Effect of extrusion process parameters on in vitro digestibility of extruded squid protein using a twin screw extruder was studied.A three-factor quadratic regression rotation combination design was adopted to analyze effects of feed moisture,barrel temperature,screw speed and their interactions on in vitro protein digestibility. Based on this approach and experimental data,the quadratic regression model of in vitro protein digestibility was deduced and the highest digestibility of extrusion process parameters was obtained.Nutritive value of extrusion cooked squid protein was compared with raw squid and two kinds of products prepared by normally processing methods including steaming and canning.Results showed that polynomial regression equations of process variables with in vitro protein digestibility were obtained with R2=0.896.Regression equations were highly credible.The optimal extrusion cooking conditions were obtained as follows:feed moisture was 40%,barrel temperature was 140℃and screw speed was 25Hz,which in vitro protein digestibility could be up to 83.99%.Compared with normally processing methods,extrusion cooking showed the highest protein digestibility.更多还原