本文關(guān)鍵詞：基于擠壓技術(shù)的亞麻蛋白組織化動態(tài)力學(xué)及微觀特性研究　出處：《中國農(nóng)業(yè)大學(xué)》2017年博士論文　論文類型：學(xué)位論文

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【摘要】：植物蛋白近年來在改善居民膳食結(jié)構(gòu)方面有突出表現(xiàn),受到研究者大量關(guān)注。然而關(guān)于植物蛋白的研究仍局限于宏觀質(zhì)地和工藝參數(shù)的研究,對其在加工過程中的微觀結(jié)構(gòu)改變機(jī)理尚不清晰。亞麻餅粕作為一種榨油副產(chǎn)物,資源豐富且價格低廉,脂肪含量極低,同時,亞麻餅粕的蛋白質(zhì)含量較高,氨基酸的組成均衡,是一種優(yōu)質(zhì)的植物蛋白來源。然而到目前為止,亞麻餅粕的應(yīng)用依然十分局限,利用程度低,范圍窄,大力開發(fā)亞麻餅粕產(chǎn)品,提高其利用效率,具有重大的市場價值。擠壓膨化技術(shù)是一種現(xiàn)代谷物食品工業(yè)生產(chǎn)方法,該技術(shù)是集破碎、捏合、混煉、熟化、殺菌、預(yù)干燥、成型于一體的高效加工過程,可為開發(fā)亞麻餅粕產(chǎn)品提供良好的方法。本文首先從擠壓組織化蛋白的品質(zhì)調(diào)控和特性表征入手,開展了大量基礎(chǔ)實驗研究,獲得了表征組織化蛋白綜合理化特性的多響應(yīng)值優(yōu)化方案,初步解釋了擠壓過程中存在共混體系形成穩(wěn)定堅固聚合體的過程。提出了利用穩(wěn)態(tài)流變特性考察亞麻餅粕產(chǎn)品的方法,并建立了擠壓參數(shù)與模型參數(shù)間的函數(shù)關(guān)系。當(dāng)物料水分為50%,溫度為130℃,螺桿轉(zhuǎn)速為20Hz以及大豆分離蛋白添加量為10%樣品表現(xiàn)為最小的蠕變應(yīng)變和最大的形變抵抗力,當(dāng)應(yīng)力移除之后強(qiáng)韌的亞麻糊顯示出大幅度的蠕變恢復(fù)能力。系統(tǒng)的研究了一種基于擠壓膨化技術(shù)生產(chǎn)亞麻餅粕與大豆蛋白共混體系功能食品的方法,并對不同擠壓參數(shù)下的產(chǎn)物進(jìn)行理化特性的分析研究,包括組織化度、容積密度、色差和持水率,衡量共混體系擠壓膨化產(chǎn)物品質(zhì),并進(jìn)一步建立優(yōu)化工藝參數(shù),為工業(yè)生產(chǎn)提供依據(jù)。結(jié)果表明,各個擠壓參數(shù)對產(chǎn)品特性的影響顯著。得出的優(yōu)化條件為擠壓溫度157.45℃—159.99℃,物料含水率30.12%—39.81%,亞麻蛋白添加比例55.82%—65.34%,螺桿轉(zhuǎn)速8.24Hz—11.16Hz。另外,本文還研究了擠壓膨化產(chǎn)品分散體系的動態(tài)力學(xué)特性,即隨物料含水率的增加,共混體系產(chǎn)物粘性逐漸下降,彈性呈逐漸升高;隨擠壓溫度的升高,共混體系產(chǎn)物粘性呈上升趨勢,彈性呈逐漸下降趨勢;隨螺桿轉(zhuǎn)速的升高,共混體系產(chǎn)物的粘性呈下降趨勢,彈性呈逐漸升高趨勢。系統(tǒng)構(gòu)建了擠壓產(chǎn)物動態(tài)機(jī)械力學(xué)模型,建立了廣泛適用的擠壓參數(shù)與動態(tài)流變和機(jī)械力學(xué)模型的關(guān)系。最后,本文系統(tǒng)的對亞麻餅粕-蛋白共混體系進(jìn)行了微觀結(jié)構(gòu)上的探究,通過差示掃描量熱儀,X射線衍射儀以及紅外光譜研究了擠壓溫度、原料含水率、螺桿轉(zhuǎn)速和餅粕-蛋白比例對組織化蛋白產(chǎn)物的熱力學(xué)特性,晶體結(jié)構(gòu)和微觀結(jié)構(gòu)的影響。首次利用分形理論對組織化蛋白質(zhì)結(jié)構(gòu)進(jìn)行科學(xué)的探索與討論研究,采用盒子計數(shù)法等手段,獲得擠壓產(chǎn)物的分形維數(shù),進(jìn)一步建立了擠壓參數(shù)和蛋白質(zhì)含量對分形維數(shù)的影響,具有比較重要的科學(xué)意義。
[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.

【學(xué)位授予單位】：中國農(nóng)業(yè)大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2017
【分類號】：TS201.21

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本文編號：1403521