挤压膨化对大豆浓缩蛋白物理特性和蛋白组分的影响.

The aim of this experiment is to investigate the effect of extrusion expansion on the physical properties and protein fraction of soybean protein concentrate. A compound feed made from soybean protein concentrate, wheat starch and phospholipids with primary puffing, followed by secondary puffing of a portion of the feed. The results showed that the alcohol soluble protein, albumin and gluten content of the feed were significantly reduced in the secondary expansion (P<0.05). However, the globular protein content of the feed from the secondary expansion was not significantly different from that of the primary expansion (P>0.05). The expansion rate of the second expansion was significantly lower than the expansion rate of the primary expansion (P<0.05). The solubility of the second expansion was significantly lower than the solubility of the primary expansion (P<0.05). There were no significant differences in feed capacity, softening time or water absorption (P>0.05). Under the present experimental conditions, primary puffing is more effective than secondary puffing. A single ouffing gives better use of the protein fraction content and properties of the feed, with a high swelling rate and improved stability in the water column. [ABSTRACT FROM AUTHOR]