张海静,杨哲,张敏,曹燕飞,姜丽君,李宏军

• 1:山东理工大学农业工程与食品科学学院

摘要(Abstract)：

以酱油渣为原料,研究了不同挤压温度(80,90,100,110,120℃)、含水量(30%、32%、34%、36%、38%)和螺杆转速(80,90,100,110,120 r/min)对酱油渣蛋白消化率的影响。在单因素试验的基础上,通过响应面法优化挤压温度、含水量和螺杆转速,并对二次回归模型进行分析,确定最优的挤压条件。研究结果表明,获得较高蛋白消化率的工艺参数为挤压温度105℃,含水量34%,螺杆转速97 r/min。该工艺参数下酱油渣中蛋白消化率达到48.7%,与未挤压膨化原料相比,蛋白消化率提高了47.1%,说明挤压处理可以显著提高蛋白消化率,为酱油渣中蛋白资源的利用提供了一种新的方法。

关键词(KeyWords)： 挤压膨化;酱油渣;蛋白消化率;响应面

Abstract:

Keywords:

基金项目(Foundation): 山东省重点研发计划项目(2019GNC106076)

作者(Author): 张海静,杨哲,张敏,曹燕飞,姜丽君,李宏军

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