食品工业科技2012，Vol.33Issue(17)：252-254,3.
挤压膨化对酶解高温豆粕肽得率的影响研究
Study on the effect of extrusion on peptide yield of enzymatic high denatured soybean meal
陈盛楠 1江连洲 2李扬 2刘珊 1闫巍3
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨150030
- 2. 东北农业大学食品学院,黑龙江哈尔滨150030 国家大豆工程技术研究中心,黑龙江哈尔滨150030
- 3. 深圳出入境检验检疫局,广东深圳518000
- 折叠
摘要
Abstract
The extruding experiment by two-screws extruder was studied with the soy flake as materias.The high denatured soybean meal was obtained from soybean flakes by extrusion,degreasing and desolventizing at high temperature.The effect of moisture content of materials, barrel temperature, the rotating speed of screws and die diameter on the peptide yield of enzymatic high denatured soybean meal were studied.Single factor experiments and orthogonal test were applied to analyze the factors.The contribution rate of factor was as follow： moisture content of materials 20%, barrel temperature 60℃,the rotating speed of screws 100r/min and die diameter 15mm, the peptide yield can reached at 36.88%. Extrusion can effectively improve the utilization of soybean meal to provide a theoretical basis for future industrial production.关键词
挤压膨化/高温豆粕/肽得率Key words
extrusion high denatured soybean meal peptide yield分类
轻工纺织引用本文复制引用
陈盛楠,江连洲,李扬,刘珊,闫巍..挤压膨化对酶解高温豆粕肽得率的影响研究[J].食品工业科技,2012,33(17):252-254,3.
