脱脂花生蛋白粉对玉米膨化功能特性的影响

摘要

以玉米为原料,脱脂花生蛋白粉为主要辅料,对其进行挤压膨化,对产品的功能特性及各分析指标的相互关系进行了研究。结果表明：产品的膨化度和吸水指数（WAI）均随着脱脂花生蛋白粉添加量的增加而下降,色泽逐渐加深,而水溶性指数（WSI）随着脱脂花生蛋白粉添加量的增加而增加,当脱脂花生蛋白粉添加量为25%时,产品的糊化度最高（98.92%）,并具有较好的WAI和WSI;得到了各分析指标的关系模型。%Corn flour were mixed with defatted peanut flour at different ratio.After extruding,their functional characteristics and interrelation of each analyzed index were studied.The results indicated that,the radial expansion ratio and water injectivity index decreased with the increase of fraction of defatted peanut flour.Meanwhile the color was gradually darken.However,water soluble index was increased with the increase of defatted peanut flour.When defatted peanut flour reached to 25%,the gelatinisation degree of extrusion productions had the maximum value（98.92%）,and better WAI and WSI.The mathematic models of each analyzed index were obtained.