Effect of extrusion variables on the extrudate characteristics of fish muscle-soy protein blend and optimization of these variables
文献类型： 外文期刊
作者： Zhao, G. 1 ; Bi, W. 1 ; Zhang, G. 4 ; Yang, C. 4 ; Shi, Y. 4 ; Liu, H. 2 ; Li, J. 2 ; Zhao, C. 5 ; Sun, X. 6 ;
作者机构： 1.China State Adm Grain, Grain & Corn Engn Technol Res Ctr, Beijing, Peoples R China
2.Heilongjiang Acad Agr Sci, Soybean Res Inst, Harbin 150086, Heilongjiang, Peoples R China
3.Heilongjiang Acad Agr Sci, Postdoctoral Stn, Harbin 150086, Heilongjiang, Peoples R China
4.Harbin Univ Commerce, Coll Food Sci & Engn, Harbin 150076, Heilongjiang, Peoples R China
5.Changchun Dacheng Grp, Changchun 130062, Jilin, Peoples R China
6.Heilongjiang Acad Agr Sci, Qual & Safety Inst Agr Prod, Harbin 150086, Heilongjiang, Peoples R China
关键词： Degree of texturization; Extrusion parameter; Fish muscle-soy protein; Twin-screw extruder
期刊名称：JOURNAL OF ENVIRONMENTAL BIOLOGY （ 影响因子：0.781； 五年影响因子：0.815 ）
ISSN： 0254-8704
年卷期： 2019 年 40 卷 3 期
页码：
收录情况： SCI
摘要： Aim: A single-factor experiment was conducted to study the influence of process variables on the degree of texturization (DIE) by a twin-screw extruder. Methodology: By using response surface methodology (RSM), the feed rate, feed moisture, screw speed and extrusion temperature were optimized at 35r min(-1), 30%, 175r min(-1), and 145 degrees C, respectively. The observations on tensile force and final protein content (after immersion in water) of the extrudates were studied. Results: Under the optimum conditions, the characteristics of the extrudate including the degree of texturization, tensile force, protein content, fat content, and in vitro digestibility of the extrudate were at 2.12, 3224.6g, 67.9%, 1.56%, and87.4%, respectively. The texturized extrudate shows a great prospect by providing value-added high protein product. Interpretation: The data of this study suggest that fish and soybean protein concentrate extruded by twin screw extruder would be of great interest to the researchers.
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