朱燕丽,范小平,邹子爵,杜冰,姚继明,张英东,范文君

• 1:华南农业大学食品学院
• 2:杜冰专家工作站
• 3:广东旺大集团股份有限公司

摘要(Abstract)：

对美藤果饼粕蛋白通过双螺杆挤压前后的理化及功能性质进行了研究和分析，旨在为美藤果饼粕的深加工提供一定参考。结果表明，美藤果饼粕蛋白在挤压后，氮溶解指数、持水性、持油性、乳化性、起泡性和游离巯基含量均有所下降，蛋白质体外消化率增加了26.91%,必需氨基酸损失了9.74%,非必需氨基酸增加了5.89%;蛋白质等电点在挤压后由4.5下降至3。傅里叶红外光谱分析表明，美藤果饼粕蛋白在挤压前后的特征吸收峰无明显差异；热分析表明，美藤果饼粕蛋白在挤压前峰值温度较高，热稳定性较好，而挤压后的蛋白峰值温度下降；微观结构观察表明，挤压后的美藤果饼粕蛋白变成散乱的、体积较小的无规则块状结构。

关键词(KeyWords)： 美藤果饼粕;蛋白;挤压膨化;理化性质;功能性质

Abstract:

Keywords:

基金项目(Foundation): 广州市农村科技特派员项目(20212100061);; 云南省院士(专家)工作站项目科技人才与平台计划(201905F150011)

作者(Author): 朱燕丽,范小平,邹子爵,杜冰,姚继明,张英东,范文君

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