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題 名 | 添加黃豆蛋白之米粉於擠壓加工中油脂-蛋白質及油脂-澱粉間鍵結之探討 |
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作 者 | 朱振隆; 蔣丙煌; 郝龍斌; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁714-721 |
分類號 | 463 |
關鍵詞 | 米粉; 分離黃豆蛋白; 擠壓; 油脂-蛋白質作用; 油脂-澱粉作用; Rice; Soy protein isolate; Extrusion; Lipid-protein interaction; Lipid-starch interaction; |
語 文 | 中文(Chinese) |
中文摘要 | 擠壓過程中油脂可參與許多物理性、化學性反應而賦予擠壓產品特有之品質。本研究利用添加分離黃豆蛋白之米粉為原料,探討擠壓過程中油脂和食品成分間之鍵結及其對產品品質之影響。結果顯示:溫度、螺軸轉速及水分含量均影響油脂之鍵結,但以水分含量之影響較為顯著。由成分變化可知擠壓過程中油脂以對物理性鍵結為主,且擠壓條件愈劇烈,油脂參與的鍵結愈多。在低溫、高水含量(150℃,200rpm,23%)下,油脂主要與蛋白質發生交互作用;而高溫、低水含量(200℃,200rpm,13%)下,因為蛋白質變性及澱粉糊化較劇,使得油脂-蛋白質間的鍵結減少,油脂-澱粉間之鍵結明顯增加。就不同油脂鍵結之形式而言,三酸甘油酯由於其分子較大且缺乏官能基,因此多以凡得瓦力,偶極矩力等微弱鍵結和食品成分發生作用;而脂肪酸和磷脂質則可和食品成分形成氫鍵、疏水性作用力和靜電吸引力等較強之鍵結。 |
英文摘要 | Lipids participate in various physico-chemical reactions and affect the quality of products during the extrusion process. The purpose of this study was to evaluate lipid-protein and lipid-starch interactions during extrusion of soy protein isolate and rice flour blend. Results showed that the moisture content of feed was the major factor which affected the interactions of lipids with other food components. The interactions between lipids and other food components were physical binding in nature during extrusion. Vigorous extrusion conditions resulted in more binding of lipids. At 150℃ and 23% content, more lipid-protein interaction was observed. At 200℃ and 13% moisture content, due to protein denaturation and starch gelatinization, interaction between lipid and starch became predominant. Among different classes of lipids, triacylglycerols formed weak bindings such as Van Der Wals force and dipole dispersion force with other food components in rice. For free fatty acids and phospholipids, hydrogen bonding, hydrophobic interactions and electrostatic interaction were the major binding forces. |
本系統中英文摘要資訊取自各篇刊載內容。