Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance
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摘要: 为了比较大豆分离蛋白、南美白对虾肉及虾粉对大米-玉米-小麦混合粉挤压膨化性能的影响,首先测定了这三种添加原料的基本成分,然后测定膨化制品的膨胀度、体积密度、水溶性指数、吸水性指数、硬度、脆性;并通过SDSPAGE及红外光谱初步探索比较添加不同种类蛋白质对膨化制品性质的影响。研究结果显示,添加南美白对虾肉的膨化制品的膨胀度高于添加大豆分离蛋白及南美白对虾粉的膨化制品,而体积密度、硬度低于其他两种膨化制品;添加南美白对虾粉膨化制品的水溶性指数、吸水性指数高于其他两种膨化制品;蛋白质含量高会导致膨化制品膨胀度低,体积密度高,硬度高,孔隙壁厚;添加一定量大豆分离蛋白的膨化制品在25004000 cm-1红外光谱下吸收强度最高,且挤压膨化产生了更多的糖类羟基;添加新鲜的南美白对虾肉比另外两种蛋白质膨化制品效果好,且南美白对虾肉蛋白添加量为2%较为适宜。Abstract: To compare different puffing impacts of soybean separation protein,Penaeus Vanmamei and shrimp powder on rice- corn- wheat mixed powder.Firstly,the basic composition of the three kinds of adding raw materials was determined,and so were the expansion degree,bulk density,water solubility index,water absorption index,hardness,brittle of puffed products,and the effect of adding different kinds of protein on puffed products properties were compared by SDS- PAGE and infrared spectrum preliminary. Results showed that the expansion degrees of puffed products that added Penaeus Vanmamei was higher than extrusion products that added soybean separation protein and the shrimp powder,and bulk density,hardness was lower than the other two kinds of extrusion products.The puffed products that added shrimp powder,its water solubility index,water absorption index was higher than other kinds of puffed products.High protein content leaded to low degree of puffed products expansion,high volume density,high hardness,pore wall thickness. The puffed products that added a certain amount soybean separation protein had the highest absorption strength in infrared spectrum 2500~4000 cm- 1,and more sugar alcohol was generated after extrusion operation.Adding fresh Penaeus Vanmamei was better than two other protein puffed products,and 2% protein of Penaeus Vanmamei was appropriate.
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