摘要
以膨化率、淀粉糊化度、蛋白溶解度和有效赖氨酸为指标评价了挤压膨化过程中温度对普通玉米和高油玉米营养价值的影响。试验结果表明:与普通玉米相比,膨化高油玉米能够得到更高的膨化率,其更容易进行膨化加工;温度升高,提高了两种玉米的淀粉糊化度水平,要得到相似的淀粉糊化度,高油玉米需要更高的膨化温度,高温膨化对高油玉米蛋白质溶解性的不利影响要小于普通玉米,而对氨基酸品质的不利影响则刚好相反。综合考虑以上几个评价指标,结合膨化加工过程中的能量消耗,建议膨化腔内达到90℃来膨化普通玉米,用135℃温度膨化高油玉米。
The effects of temperature during extrusion on the nutritional value of extrudates from common corn and high oil corn were evaluated with indexes such as expansion rate, starch gelatinization degree, protein solubility and available lysine content. The following are the results： High oil corn gives higher expansion rate in extrusion than common corn does. Increasing extrusion temperature can improve the starch gelatinization degree; to gain a same starch gelatinization degree, a higher extrusion temperature is needed for high oil corn than for common corn. High extrusion temperature shows more negative effect on protein solubility for high oil corn than for common corn; contrarily, more negative effect on available lysine content for common corn than for high oil corn. According to above evaluation and energy consumption, it would be proper to set extruder barrel temperature of 90℃ for common corn and 135 ℃ for high oil corn.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第6期43-46,共4页
Journal of the Chinese Cereals and Oils Association
基金
科技部"十五"重点科技攻关项目(2002BA514A-10)
关键词
膨化
高油玉米
淀粉糊化度
有效赖氨酸
extrusion, high oil coin, starch gelatinization degree, available lysine
