食品与机械2017，Vol.33Issue(4)：18-22,5.DOI:10.13652/j.issn.1003-5788.2017.04.004
加水量对小麦拉丝蛋白品质的影响
The impact of water content on qualities of textured wheat gluten
摘要
Abstract
In order to regulate quality of TWP,the method of twinscrew wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten.The extrusion process was carried out on a twin-screw extruder.In practice,water was pumped into the barrel under the control of main panel.Moreover,the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied.The results indicated that the increment of water contents increased the degree of texturization.At the 40％ water content,the highest degree of texturization was obtained.In addition,with the increase of water content,textured properties,including hardness,resilience and chewiness,first increased,and then decreased at high water contents.Furthermore,an obvious decrease in bulk density was observed while the highest rehydration ratio was obtained at 40％ water content.Scanning electron micrographs showed that TWP under 40％ moisture content possessed a more compact microstructure.Consequently,TWP with 40％ water content showed a good textured characteristics and compact microstructure.关键词
谷朊粉/挤压组织化/品质/水分/微观结构Key words
wheat gluten/extrusion/quality characteristics/water content/microstructure引用本文复制引用
李婷,朱科学,郭晓娜..加水量对小麦拉丝蛋白品质的影响[J].食品与机械,2017,33(4):18-22,5.基金项目
江苏省重点研发计划项目(编号:BE2015327) （编号:BE2015327）
国家863计划项目(编号:2013AA102201) （编号:2013AA102201）
