天津科技大学学报2025，Vol.40Issue(3)：27-36,10.DOI:10.13364/j.issn.1672-6510.20240038
螺杆转速对高湿挤压蛋白品质及结构特性的影响
Effect of Screw Speed on the Quality and Structural Properties of High-Moisture Extruded Protein
摘要
Abstract
By setting different screw speeds,we explored the effects of twin-screw extruder on the quality characteristics,structural properties and specific mechanical energy of high-moisture extruded protein products,and further investigated the correlation between these characteristics.The results showed that,at the macro level,with the increase of screw speed,the moisture content of the product gradually decreased,and the peak area ratio of free water was the highest at 340 r/min.At this time,the hardness and chewiness of the product reached the maximum values,and the texture degree was improved to 1.14.At the microlevel,the β-folding ratio decreased,the β-rotation angle increased,and the enthalpy change value also decreased to the lowest at 340 r/min rotation speed,and the fiber structure of the product was the most obvious.Correlation analysis showed that there were significant correlations between specific mechanical energy and hardness/elasticity/chewiness/tex-ture,between free water peak area ratio and fiber pore structure characteristics,and between denaturation temperature and secondary structure/hardness/elasticity/chewiness and other texture characteristics(P<0.05).The results indicated that struc-ture and quality characteristics were mutually confirmed,which is expected to provide theoretical reference for the prepar-ation of plant meat by high-moisture extrusion technology.关键词
高湿挤压技术/螺杆转速/比机械能/质构特性/结构特性Key words
high-moisture extrusion technology/screw speed/specific mechanical energy/textural properties/structural properties分类
轻工业引用本文复制引用
张雅菲,李茜,张宝伟,宁海凤,康继,郭庆彬..螺杆转速对高湿挤压蛋白品质及结构特性的影响[J].天津科技大学学报,2025,40(3):27-36,10.基金项目
天津市科技计划项目(21ZYJDJC00110,22YDTPJC00370) （21ZYJDJC00110,22YDTPJC00370）
