食品与发酵工业2011，Vol.37Issue(6)：65-68,4.
脱脂花生蛋白粉对玉米膨化功能特性的影响
Effect of Defatted Peanut Flour on Functional Characteristics of Corn Flour by Extrusion
摘要
Abstract
Corn flour were mixed with defatted peanut flour at different ratio.After extruding,their functional characteristics and interrelation of each analyzed index were studied.The results indicated that,the radial expansion ratio and water injectivity index decreased with the increase of fraction of defatted peanut flour.Meanwhile the color was gradually darken.However,water soluble index was increased with the increase of defatted peanut flour.When defatted peanut flour reached to 25%,the gelatinisation degree of extrusion productions had the maximum value（98.92%）,and better WAI and WSI.The mathematic models of each analyzed index were obtained.关键词
脱脂花生蛋白粉/玉米粉/挤压膨化/功能特性Key words
defatted peanut flour/corn flour/extrusion/extrusion characteristics分类
轻工纺织引用本文复制引用
冉新炎,董海洲,刘传富,卢蕊..脱脂花生蛋白粉对玉米膨化功能特性的影响[J].食品与发酵工业,2011,37(6):65-68,4.基金项目
山东省临沂市重大科技创新项目 （）
