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- Title
挤压膨化对大豆浓缩蛋白物理特性和蛋白组分的影响.
- Authors
林华杏; 覃笛根; 强, 陈; 孟晓雪; 郑煜东; 谭北平; 迟淑艳
- Abstract
The aim of this experiment is to investigate the effect of extrusion expansion on the physical properties and protein fraction of soybean protein concentrate. A compound feed made from soybean protein concentrate, wheat starch and phospholipids with primary puffing, followed by secondary puffing of a portion of the feed. The results showed that the alcohol soluble protein, albumin and gluten content of the feed were significantly reduced in the secondary expansion (P<0.05). However, the globular protein content of the feed from the secondary expansion was not significantly different from that of the primary expansion (P>0.05). The expansion rate of the second expansion was significantly lower than the expansion rate of the primary expansion (P<0.05). The solubility of the second expansion was significantly lower than the solubility of the primary expansion (P<0.05). There were no significant differences in feed capacity, softening time or water absorption (P>0.05). Under the present experimental conditions, primary puffing is more effective than secondary puffing. A single ouffing gives better use of the protein fraction content and properties of the feed, with a high swelling rate and improved stability in the water column.
- Subjects
SOY proteins; GLOBULAR proteins; PROTEINS in animal nutrition; WATER softening; WHEAT starch; CATTLE feeding &; feeds; RICE starch
- Publication
Feed Industry, 2023, Vol 44, Issue 19, p72
- ISSN
1001-991X
- Publication type
Article
- DOI
10.13302/j.cnki.fi.2023.19.012