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Position: Home > Articles > Effect of Extrusion Processing on Physicochemical Characteristics of Flaxseed Meal FOOD SCIENCE 2007,28 (2) 105-108

挤压膨化处理对亚麻籽粕理化性质的影响

作者：

李次力;缪铭

单位：

哈尔滨商业大学食品工程学院

关键词：

亚麻籽粕;挤压膨化;理化性质

摘要：

利用DSE-25型双螺杆挤出机对亚麻籽粕进行挤压膨化质量研究。结果表明,挤压膨化过程中亚麻籽粕的理化性质发生了改变。在高温、高压、高剪切力环境下,蛋白质变性,总膳食纤维部分降解,有毒成分生氰糖苷被消除,氨基酸和可溶性膳食纤维含量增加,游离脂肪和水分含量减少,淀粉发生糊化裂解,组织结构疏松均匀,水溶性指数升高,吸水性指数下降。

译名：

Effect of Extrusion Processing on Physicochemical Characteristics of Flaxseed Meal

作者：

LI Ci-li1,MIAO Ming1,2 (1.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China)

关键词：

flaxseed meal;extrusion;physicochemical characteristic

摘要：

The extrusion quality of flaxseed meal was studied with Brabender DSE-25 Twin-Screw Extruder. The results showed that physicochemical characteristics of flaxseed meal were changed during extrusion processing. Under the conditions of high temperature and high pressure and high shear force, proteins were denatured and total dietary fibers were broken down in part, while cyanogenic glucoside as one poisonous matter was removed. Meanwhile, the contents of amino acid and soluble dietary fiber were increased whereas fat and moisture were decreased. The starch was gelatinized and degraded, the texture became loose and homogenous. Meanwhile the water solubility increased and the water absorption level decreased.

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挤压膨化处理对亚麻籽粕理化性质的影响

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