Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance

HUANG Jing; CHEN Shun- sheng

doi:10.13386/j.issn1002-0306.2016.05.013

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (05): 109-114

HUANG Jing, CHEN Shun- sheng. Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance[J]. Science and Technology of Food Industry, 2016, (05): 109-114. doi: 10.13386/j.issn1002-0306.2016.05.013

Citation:

HUANG Jing, CHEN Shun- sheng. Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance[J]. Science and Technology of Food Industry, 2016, (05): 109-114. doi: 10.13386/j.issn1002-0306.2016.05.013

Citation:

PDF( 1937 KB)

Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance

doi: 10.13386/j.issn1002-0306.2016.05.013

College of Food Science and Technology,Shanghai Ocean University

Received Date: 2015-08-11

Abstract

Abstract

To compare different puffing impacts of soybean separation protein,Penaeus Vanmamei and shrimp powder on rice- corn- wheat mixed powder.Firstly,the basic composition of the three kinds of adding raw materials was determined,and so were the expansion degree,bulk density,water solubility index,water absorption index,hardness,brittle of puffed products,and the effect of adding different kinds of protein on puffed products properties were compared by SDS- PAGE and infrared spectrum preliminary. Results showed that the expansion degrees of puffed products that added Penaeus Vanmamei was higher than extrusion products that added soybean separation protein and the shrimp powder,and bulk density,hardness was lower than the other two kinds of extrusion products.The puffed products that added shrimp powder,its water solubility index,water absorption index was higher than other kinds of puffed products.High protein content leaded to low degree of puffed products expansion,high volume density,high hardness,pore wall thickness. The puffed products that added a certain amount soybean separation protein had the highest absorption strength in infrared spectrum 2500~4000 cm- 1,and more sugar alcohol was generated after extrusion operation.Adding fresh Penaeus Vanmamei was better than two other protein puffed products,and 2% protein of Penaeus Vanmamei was appropriate.
- soybean separation protein,
- Penaeus Vanmamei & shrimp powder;,
- extrusion,
- puffing performance,
- mixed powder

FullText(HTML)

References(23)

References

[1]	张高静,韩丽萍,孙剑锋.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):256-259.
[2]	于功明,陆晓滨,王成忠.挤压膨化食品的营养学评价[J].食品工业科技,2003,2(78):78-80.
[3]	王亮,周惠明,钱海峰.挤压加工中原料成分变化对谷物早餐质构的影响[J].中国粮油学报,2007,22(2):17-20.
[4]	Singh N,Kaura K,Singh B,et al.Effects of phosphate salts on extrusion behaviour of rice[J].Food Chemistry,1999,64(4):481-488.
[5]	宁更哲,魏益民,张波,等.燕麦全粉挤压膨化产品质量评价的性状分析[J].中国农业科学,2010,43(5):1017-1022.
[6]	李楠,张馨文,王亚,等.高粱挤压膨化工艺条件的研究[J].农产品加工(学刊),2012(2):68-71.
[7]	全国文献工作标准化委员会第七分委会.GB/T 5009.3-2010.食品中水分的测定[S].北京:中国标准出版社,2010.
[8]	全国文献工作标准化委员会第七分委会.GB/T 14772-2008,食品中粗脂肪的测定[S].北京:中国标准出版社,2008.
[9]	全国文献工作标准化委员会第七分委会.GB/T 5009.5-2010,食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[10]	史亚萍.高鱼糜含量鲢鱼膨化脆片的制备工艺研究[D].无锡:江南大学,2013.
[11]	陈锋亮,陈相艳,王宪昌,等.小麦品种品质与挤压膨化产品理化特性的关系[J].中国农业科学,2013,46(20):4336-4343.
[12]	Geetha R,Mishra H N,Srivastav P P.Twin screw extrusion of kodomillet-chickpea blend:process parameter optimization,physico-chemical and functional properties[J].Journal of Food Science and Technology,2014,51:3144-3153.
[13]	康立宁,刘香英,田志刚,等.大豆蛋白挤压组织化过程中生物大分子之间的相互作用[J].大豆科学,2009,5(54):54-57.
[14]	Matbew J M,Hoseney R C,Fanbion J M.Effect of corn hybrid and growth environment on corn curl and pet food extrudates[J].Cereal Chemistry,1999,76(5):625-628.
[15]	杜双奎,杨红丹,于修烛,等.食用豆粉功能特性与糊化特性[J].中国食品学报,2011,11(2):78-86.
[16]	聂丽洁.杂豆粉及杂豆蛋白的功能性质研究[D].杨凌:西北农林科技大学,2013.
[17]	Maninder K,Kawaljit S S,Narpinder S.Comparative study of the functional,thermal and pasting properties of flours from different field pea(Pisum sativum L.)and pigeon pea(Cajanus cajan L.)cultivars[J].Food Chemistry,2007,(104):259-267.
[18]	杜双奎,魏益民,张波,等.玉米籽粒品质性状与挤压膨化特性的关系[J].中国农业科学,2005,38(9):1876-1881.
[19]	赵学伟,张培旗,王章存,等.挤压变量对小米-豆粕复合挤压膨化产品蛋白体外消化率脆性和颜色的影响[J].中国粮油学报,2015,30(5):12-18.
[20]	Feng Liang Chen,Yi Min Wei,Bo Zhang.Chemical crosslinking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J].LWTFood Science and Technology,2011,44:957-962.
[21]	LCMA Vaz,JAG Arêas.Recovery and upgrading bovine rumen protein by extrusion:Effect of lipid content on protein disulphide cross-linking,solubility and molecular weight[J].Meat Science,2010,84:39-45.
[22]	张立彦,芮汉明,李作为.蛋白质对淀粉物料微波膨化的影响[J].华南理工大学学报(自然科学版),2002,30(2):57-59.
[23]	周旭章、彭昕、张慧恩,等.利用傅里叶变换红外光谱法分析燕麦片的品质[J].中国粮油学报,2011,26(11):111-114.