基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究

发布时间：2018-01-10 02:29

本文关键词：基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究　出处：《中国农业大学》2017年博士论文　论文类型：学位论文

【摘要】：植物蛋白近年来在改善居民膳食结构方面有突出表现,受到研究者大量关注。然而关于植物蛋白的研究仍局限于宏观质地和工艺参数的研究,对其在加工过程中的微观结构改变机理尚不清晰。亚麻饼粕作为一种榨油副产物,资源丰富且价格低廉,脂肪含量极低,同时,亚麻饼粕的蛋白质含量较高,氨基酸的组成均衡,是一种优质的植物蛋白来源。然而到目前为止,亚麻饼粕的应用依然十分局限,利用程度低,范围窄,大力开发亚麻饼粕产品,提高其利用效率,具有重大的市场价值。挤压膨化技术是一种现代谷物食品工业生产方法,该技术是集破碎、捏合、混炼、熟化、杀菌、预干燥、成型于一体的高效加工过程,可为开发亚麻饼粕产品提供良好的方法。本文首先从挤压组织化蛋白的品质调控和特性表征入手,开展了大量基础实验研究,获得了表征组织化蛋白综合理化特性的多响应值优化方案,初步解释了挤压过程中存在共混体系形成稳定坚固聚合体的过程。提出了利用稳态流变特性考察亚麻饼粕产品的方法,并建立了挤压参数与模型参数间的函数关系。当物料水分为50%,温度为130℃,螺杆转速为20Hz以及大豆分离蛋白添加量为10%样品表现为最小的蠕变应变和最大的形变抵抗力,当应力移除之后强韧的亚麻糊显示出大幅度的蠕变恢复能力。系统的研究了一种基于挤压膨化技术生产亚麻饼粕与大豆蛋白共混体系功能食品的方法,并对不同挤压参数下的产物进行理化特性的分析研究,包括组织化度、容积密度、色差和持水率,衡量共混体系挤压膨化产物品质,并进一步建立优化工艺参数,为工业生产提供依据。结果表明,各个挤压参数对产品特性的影响显著。得出的优化条件为挤压温度157.45℃—159.99℃,物料含水率30.12%—39.81%,亚麻蛋白添加比例55.82%—65.34%,螺杆转速8.24Hz—11.16Hz。另外,本文还研究了挤压膨化产品分散体系的动态力学特性,即随物料含水率的增加,共混体系产物粘性逐渐下降,弹性呈逐渐升高;随挤压温度的升高,共混体系产物粘性呈上升趋势,弹性呈逐渐下降趋势;随螺杆转速的升高,共混体系产物的粘性呈下降趋势,弹性呈逐渐升高趋势。系统构建了挤压产物动态机械力学模型,建立了广泛适用的挤压参数与动态流变和机械力学模型的关系。最后,本文系统的对亚麻饼粕-蛋白共混体系进行了微观结构上的探究,通过差示扫描量热仪,X射线衍射仪以及红外光谱研究了挤压温度、原料含水率、螺杆转速和饼粕-蛋白比例对组织化蛋白产物的热力学特性,晶体结构和微观结构的影响。首次利用分形理论对组织化蛋白质结构进行科学的探索与讨论研究,采用盒子计数法等手段,获得挤压产物的分形维数,进一步建立了挤压参数和蛋白质含量对分形维数的影响,具有比较重要的科学意义。
[Abstract]:Vegetable protein in recent years to improve the dietary structure of residents have outstanding performance, researchers have paid a lot of attention. But the study on the research of plant protein is still confined to the macro texture and process parameters, to change its microstructure in the process of the mechanism is not clear. Flaxseed cake as a by-product of oil, rich in resources and the price is low, low fat content and protein content of flaxseed cake is higher, the equilibrium composition of amino acid, is a source of plant protein quality. However, application of flaxseed cake is still ten points and limitations, the level is low and narrow, vigorously develop the flaxseed cake products, improve the the utilization efficiency, has great market value. Extrusion technology is a kind of modern grain food industry production method, the technology is a set of crushing, mixing, kneading, cooking, sterilization, drying, molding in one Efficient processing, can provide a good method for the development of flaxseed cake products. This paper from the quality control and characterization of protein extrusion texturization, carried out a large number of experiments, the optimization scheme of response characterization of tissue protein synthesis of multiple values, preliminary explain the formation of the polymer is stable there are blends during extrusion process. Put forward the method to study flaxseed cake products using the steady rheological properties, and the establishment of the extrusion parameters and model parameters of the functional relationship between the materials. When water content is 50%, the temperature is 130 DEG C, the screw speed was 20Hz and soybean protein content is 10% samples showed the minimum creep strain and the maximum deformation resistance after stress removal showed strong flax paste creep greatly recovery capability. A systematic study of extrusion technology based on The production method of flaxseed cake and soybean protein blends of functional foods, and to analyze the different extrusion product parameters of the physical and chemical characteristics, including the organization degree, volume density, color and water holding rate, a measure of blend extrusion product quality, and further establish and provide the basis for the optimization of process parameters industrial production. The results showed that the effect of extrusion parameters on product properties significantly. The optimal conditions of extrusion temperature of 157.45 C and 159.99 C, 30.12% to 39.81% moisture content of material, adding linseed protein ratio of 55.82% - 65.34%, 8.24Hz - 11.16Hz. screw speed, in addition, this paper also studies the dynamic mechanical properties of extruded products dispersed system that is, with the increase of moisture content, the blends product viscosity gradually decreased, elastic gradually increases; with increasing extrusion temperature, blend product viscosity increased. The elastic potential decreased gradually; with increasing screw speed, blend product viscosity decreased, the elasticity increased gradually. The system constructs the dynamic mechanical model of extrusion products, to establish the relationship between the extrusion parameters and dynamic rheological and mechanical models are widely used. Finally, the system of flax cake protein blends were studied on the microstructure, by differential scanning calorimetry, X ray diffraction and infrared spectroscopic study of the extrusion temperature, material moisture, screw speed and thermodynamic characteristics of cake protein ratio on tissue protein products, effects of crystal structure and microstructure of the first. The use of fractal theory to the organization structure of protein to explore and discuss the scientific research, by means of box counting method, the fractal dimension for extrusion products, further established the extrusion parameters The influence of the content of the protein on the fractal dimension is of great scientific significance.

【学位授予单位】：中国农业大学
【学位级别】：博士
【学位授予年份】：2017
【分类号】：TS201.21

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