双螺杆挤压膨化对豆粕营养品质影响规律的研究
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摘要
大豆粕因其蛋白质含量高,氨基酸构成合理,广泛应用于食品工业中。大豆原料经不同工艺处理后,豆粕质量具有很大差异。挤压膨化预处理工艺在保证低残油率的同时,蛋白质变性程度低,且经试验表明,膨化加工的高温、高压处理可以使大豆中一些影响营养物质吸收的有害成分得到消除。本课题以综合利用大豆资源为目标,主要研究不同挤压条件下挤压参数对大豆粕营养品质的影响规律,对于豆粕的生产利用具有重大意义。
本文以大豆挤压膨化预处理浸油后粕中的蛋白质NSI值、豆粕保水性值、粕中粗纤维含量、脲酶活性以及植酸含量为指标,并选择挤压机模孔直径、物料含水率、螺杆转速、套筒温度为影响因素,通过二次旋转正交组合设计试验,建立回归方程。利用SAS软件进行响应面分析,探讨各因素对试验指标的影响规律,同时,利用Matlab7.5中的遗传算法(GA)工具箱对回归模型进行优化分析,为实际生产中应用挤压膨化预处理工艺获得高营养品质的豆粕提供科学依据。具体研究结果如下:
1.各因素对粕蛋白NSI的影响由大到小依次为:物料含水率,螺杆转速,模孔直径,套筒温度。获取高NSI值的最优挤压条件为:模孔直径10mm,物料含水率10.4%,螺杆转速124 r?min-1.,套筒温度60℃。
2.通过试验研究发现,豆粕获得较高保水性的挤压参数为模孔直径14.8mm,物料含水率18%,螺杆转速106 r?min-1,套筒温度91.5℃。挤压参数对粕蛋白保水性的影响由大到小依次为:物料含水率,套筒温度,螺杆转速,模孔直径。
3.小模孔直径、较高的物料含水率、低螺杆转速和较高的挤压温度可以使豆粕中粗纤维含量减少,有利于不溶性纤维向可溶性纤维的转化。获得低粗纤维含量豆粕的挤压参数为模孔直径10mm,物料含水率10%,螺杆转速160 r?min-1,套筒温度120℃。
4.在本试验研究范围内,各挤压膨化参数之间的交互作用对脲酶活性的影响显著。获得低脲酶活性豆粕的挤压参数为模孔直径26mm,物料含水率18%,螺杆转速160 r?min-1,套筒温度120℃。在此条件下进行验证试验显示脲酶活性丧失。
5.大模孔直径、适当的水分含量、高螺杆转速和较高的挤压温度有利于植酸分子的钝化。通过试验分析得出在模孔直径26mm,物料含水率14%,螺杆转速160 r?min-1,套筒温度为106.5℃的条件下,植酸含量最低。
6.利用模糊综合评判法进行优化,为保证得到高NSI值、低粗纤维含量、低脲酶活性的高营养品质豆粕,应选择模孔直径为19mm～21mm,物料含水率为16%～17%,螺杆转速为76 r?min-1～107 r?min-1,套筒温度为77℃～93℃的条件下进行挤压膨化。
Soybean meals which have a high protein content and a reasonable constitutional rate of the essential amino acids are widely used in food industry. And they have great differences in quality by different treated processes of soybean raw material. By the practice, it shows that the harmful ingredients effecting nutrient absorption in soybean could be removed by extrusion expansion which is a high temperature and high pressure treatment processing. Extrusion method that guarantees the low rate of residual oil while guarantees a low degree of protein denaturation has become the most important forage soybean processing methods.
Five indexes were studied in this paper including NSI, WHC, crude fiber content, urease activity and phytic acid content in the meal after pretreating soybean with extrusion. Furthermore, four factors (nozzle diameter, material moisure, rotate speed of screw, temperature of barrel) were chosen to find the influence between indexes and factors. A mathematical model was established to discuss the influence law between indexes and factors, basing on a revolving, orthogonal and tropical design of the second power. The mathematical model that has been analyzed by SAS and optimized by GA of Matlab7.5 would be taken as the scientific bassis for industry. Specific research results are as follows.
1. Various factors impacted on protein meal about the size of NSI are as follows: moisture content of material, rotational speed of screw, diameter of die nozzle, temperature of barrel. The optimal conditions extrusion of high NSI value whose parameters are that diameter of die nozzle is 10mm, moisture content of material is 10.4%, rotational speed of screw is 124 r?min-1, temperature of barrel is 60℃would be obtained.
2. The extrusion parameters which obtains a higher water-holding capacity of Soybean meal are that diameter of die nozzle is 14.8mm, moisture content of material is 18%, rotational speed of screw is 106r?min-1, temperature of barrel is 91.5℃. Extrusion parameters impacted of water- holding capacity of the meal protein are as follow: moisture content of material, temperature of barrel, rotational speed of screw, diameter of die nozzle.
3. Crude fiber content of soybean meal is reduced through reducing the diameter of die nozzle and the rotational speed of screw and improving the moisture content of material and the temperature of barrel. The extrusion parameters which obtains a lower crude fiber content of Soybean meal are that diameter of die nozzle is 10mm, moisture content of material is 10%, rotational speed of screw is 160 r?min-1, temperature of barrel is 120℃.
4. There is significant impact on the urease activity by the interaction between the extrusion parameters. The extrusion parameters which obtains a lower urease activity that is almost inactivity are that diameter of die nozzle is 26mm, moisture content of material is 18%, rotational speed of screw is 160 r?min-1, temperature of barrel is 120℃.
5. It is conducive to phytic acid molecules passivating through improving the diameter of die nozzle, the rotational speed of screw, the temperature of barrel and the appropriate moisture content of material. The extrusion parameters which obtains the lowest phytic acid content are that diameter of die nozzle is 26mm, moisture content of material is 14%, rotational speed of screw is 160 r?min-1, temperature of barrel is 106.5℃.
6. Optimized by the fuzzy comprehensive evaluation method, the extrusion parameters which made a high nutritional quality of the soybean meal with hight NSI, low crude fiber content and low urease activity are that diameter of die nozzle is 19mm～21mm, moisture content of material is 16%～17%, rotational speed of screw is 76 r?min-1～107 r?min-1, temperature of barrel is 77℃～93℃.
本文以大豆挤压膨化预处理浸油后粕中的蛋白质NSI值、豆粕保水性值、粕中粗纤维含量、脲酶活性以及植酸含量为指标,并选择挤压机模孔直径、物料含水率、螺杆转速、套筒温度为影响因素,通过二次旋转正交组合设计试验,建立回归方程。利用SAS软件进行响应面分析,探讨各因素对试验指标的影响规律,同时,利用Matlab7.5中的遗传算法(GA)工具箱对回归模型进行优化分析,为实际生产中应用挤压膨化预处理工艺获得高营养品质的豆粕提供科学依据。具体研究结果如下:
1.各因素对粕蛋白NSI的影响由大到小依次为:物料含水率,螺杆转速,模孔直径,套筒温度。获取高NSI值的最优挤压条件为:模孔直径10mm,物料含水率10.4%,螺杆转速124 r?min-1.,套筒温度60℃。
2.通过试验研究发现,豆粕获得较高保水性的挤压参数为模孔直径14.8mm,物料含水率18%,螺杆转速106 r?min-1,套筒温度91.5℃。挤压参数对粕蛋白保水性的影响由大到小依次为:物料含水率,套筒温度,螺杆转速,模孔直径。
3.小模孔直径、较高的物料含水率、低螺杆转速和较高的挤压温度可以使豆粕中粗纤维含量减少,有利于不溶性纤维向可溶性纤维的转化。获得低粗纤维含量豆粕的挤压参数为模孔直径10mm,物料含水率10%,螺杆转速160 r?min-1,套筒温度120℃。
4.在本试验研究范围内,各挤压膨化参数之间的交互作用对脲酶活性的影响显著。获得低脲酶活性豆粕的挤压参数为模孔直径26mm,物料含水率18%,螺杆转速160 r?min-1,套筒温度120℃。在此条件下进行验证试验显示脲酶活性丧失。
5.大模孔直径、适当的水分含量、高螺杆转速和较高的挤压温度有利于植酸分子的钝化。通过试验分析得出在模孔直径26mm,物料含水率14%,螺杆转速160 r?min-1,套筒温度为106.5℃的条件下,植酸含量最低。
6.利用模糊综合评判法进行优化,为保证得到高NSI值、低粗纤维含量、低脲酶活性的高营养品质豆粕,应选择模孔直径为19mm～21mm,物料含水率为16%～17%,螺杆转速为76 r?min-1～107 r?min-1,套筒温度为77℃～93℃的条件下进行挤压膨化。
Soybean meals which have a high protein content and a reasonable constitutional rate of the essential amino acids are widely used in food industry. And they have great differences in quality by different treated processes of soybean raw material. By the practice, it shows that the harmful ingredients effecting nutrient absorption in soybean could be removed by extrusion expansion which is a high temperature and high pressure treatment processing. Extrusion method that guarantees the low rate of residual oil while guarantees a low degree of protein denaturation has become the most important forage soybean processing methods.
Five indexes were studied in this paper including NSI, WHC, crude fiber content, urease activity and phytic acid content in the meal after pretreating soybean with extrusion. Furthermore, four factors (nozzle diameter, material moisure, rotate speed of screw, temperature of barrel) were chosen to find the influence between indexes and factors. A mathematical model was established to discuss the influence law between indexes and factors, basing on a revolving, orthogonal and tropical design of the second power. The mathematical model that has been analyzed by SAS and optimized by GA of Matlab7.5 would be taken as the scientific bassis for industry. Specific research results are as follows.
1. Various factors impacted on protein meal about the size of NSI are as follows: moisture content of material, rotational speed of screw, diameter of die nozzle, temperature of barrel. The optimal conditions extrusion of high NSI value whose parameters are that diameter of die nozzle is 10mm, moisture content of material is 10.4%, rotational speed of screw is 124 r?min-1, temperature of barrel is 60℃would be obtained.
2. The extrusion parameters which obtains a higher water-holding capacity of Soybean meal are that diameter of die nozzle is 14.8mm, moisture content of material is 18%, rotational speed of screw is 106r?min-1, temperature of barrel is 91.5℃. Extrusion parameters impacted of water- holding capacity of the meal protein are as follow: moisture content of material, temperature of barrel, rotational speed of screw, diameter of die nozzle.
3. Crude fiber content of soybean meal is reduced through reducing the diameter of die nozzle and the rotational speed of screw and improving the moisture content of material and the temperature of barrel. The extrusion parameters which obtains a lower crude fiber content of Soybean meal are that diameter of die nozzle is 10mm, moisture content of material is 10%, rotational speed of screw is 160 r?min-1, temperature of barrel is 120℃.
4. There is significant impact on the urease activity by the interaction between the extrusion parameters. The extrusion parameters which obtains a lower urease activity that is almost inactivity are that diameter of die nozzle is 26mm, moisture content of material is 18%, rotational speed of screw is 160 r?min-1, temperature of barrel is 120℃.
5. It is conducive to phytic acid molecules passivating through improving the diameter of die nozzle, the rotational speed of screw, the temperature of barrel and the appropriate moisture content of material. The extrusion parameters which obtains the lowest phytic acid content are that diameter of die nozzle is 26mm, moisture content of material is 14%, rotational speed of screw is 160 r?min-1, temperature of barrel is 106.5℃.
6. Optimized by the fuzzy comprehensive evaluation method, the extrusion parameters which made a high nutritional quality of the soybean meal with hight NSI, low crude fiber content and low urease activity are that diameter of die nozzle is 19mm～21mm, moisture content of material is 16%～17%, rotational speed of screw is 76 r?min-1～107 r?min-1, temperature of barrel is 77℃～93℃.
引文
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DAHL S R, VILLOTA R. 1991. Twin-screw extrusion texturization of acid and alkali denatured soy proteins. Journal of food science. 56(4): 1002-1007.
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Bhattacharya M. Hanna M. A. 1986. Extrusion processing of wet corngluten meal J. Food Sci. 50: 1508-1510.
Cheftel JC. 1986. Nutritional effects of extrusion cooking. Food Chem. (20):263-28.
Chiang B. Y. Johson J. A. 1977.Gelatinization of starch inextruded products. Cereal Chem. 54(3): 436-441.
Chove B.E.2001.Emulsifying properties of soy protein isolate fractions obtained by isoelectricprecipitation. Sci Food Agric. 81:759-763.
Crowe T W, Johnson L A, Wang T.2001.Characterization of extrude-expelled soybean flours. J Am Oil Chem.Soc. 78: 775- 779.
Crowe T W, Johnson L A. 2001. Twin-screw extrusion texturization of extruded-expelled soybean flour. Journal of the American Oil Chemists' Society. 78(8): 781-786.
DAHL S R, VILLOTA R. 1991. Twin-screw extrusion texturization of acid and alkali denatured soy proteins. Journal of food science. 56(4): 1002-1007.
Ding Qingbo, Aisworth P, Plunkett Aetal.2006.The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J Food Eng. 73(2):142- 148.
Dogan H, Karw e M V. 2003.Physicochemical proper ties of quinoa extrudates. Food Sci Tech Inter. 9 (2):101-114.
Endres J G. 2001.Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization . AOCS Press.
Faller J F, A, Dep F S.2000.Physical and sensory characteristics of extruded corn/soy breakfast cereals.Journal of Food Quality. 23(1):87-102.
Farhat IA, Blanshard M V, Descamps M, Mirchell J R. 2000. Effect of sugars on retrogradation of waxy maize starch sugar extrudates. Cereal Chemistry. 77 (2): 202 -207
Frame N D. 1994. The Technology of Extrusion Cooking. Aspen Publishers.
Fujita Y.Y. 1981.Noda.The effect of hydration on the thermal stability of ovalbumin as measured by means of differential scanning calorimetry. Bull Chem. Soc. Jpn. 54: 3233-3234.
Gomez M. H. Aguilera J.M. 1983.Changes in the starch fraction during extrusion cooking of corn. J. Food Sc.i. 48: 374-37.
Gomez M.H. Aguilera J.M.. 1984. A physiochemical model for extrusion of cornstarch. J. Food Sc.i. 49: 40-46.
H N E. 2001.Functional properties of pregelatinized and cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate. Carbohydrate Polymers. (45): 347-353.
H U L. Food Emulsifier Effects on Corn Meal Extrusion with Dietary Fiber. Dissertation abstracts international. B 54(7):3412. No.DA9400033
Harper J M. 1986.Extrusion texturization of foods . Food Technol. 40(3): 70-76.
Harper J M.1989. Food extruders and their applicitions. Mercier C, Linko P, Harper J M. Extrusion Cooking. St, Paul, MN: AACC. 1- 16.
Isobe, S. F. Zuber, K. Uemura. 1992. A Twin-Screw Press Design for Oil Extraction of Dehulled Sunflower Seeds\. JAOCS. (69):884-889.
Jung S, Lamsal B P, Stepien V, et al. 2006.Functionality of soy protein produced by enzyme-assisted extraction. J.AOCS. 83(1): 71-78.
Kahlon T S, Edwards R H, Chow F I. 1998. Effect of extrusion on hypocholesterolemic properties of rice, oat, corn, and wheat bran diets in hamsters. Cereal chemistry. 75(6): 897-903.
Lawton B. T, Henderson G.A.1972. Derlakta E. J. The effect of extruder variables ongelatinization of cornstarch.Can. J. Chem. Eng., 50(4): 168-173
Lesko A J, Degady M. 1991. Continuous production of chewing gum using corotating twin screw extruder. USA Patents.
Linko P, Colonna P. Mercier C.1981. High-temperature, short-time extrusioncooking. Advances in Cereal Science and Technology. 4: 145-235.
Lucas E W. 1988. Oilseeds: Extrusion for solvent extraction. J. Am. Oil Chem. Soc. (65): 1109-1114.
Maga, J.A.1978. Cis-trans fatty acid ratios as influenced by product and tempera tare of extrusion cooking Lebensm, Wiss Technol.
Meuser F, P faller W, Van Lengerch B. 1987.Technological as pects regarding specific changes to the charateristic properties of extrudates by HTST extrusion cooking. New York: extrusion technology for the food science. 35-53.
Nelson, A. I. W. B. Wijeratne, S. W. Yeh. 1987. Dry Extrusion as an Aid to Mechanical Expelling of Oil from soybeans. JAOCS. (64):1345-1347.
Obato lu V A.2002.Nutrient and sensory qualities of extruded malted or unmated mille/soyben mixture. Food Chem. 76:129-133.
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