CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China.
CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia; College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China.
Food Res Int. 2017 Oct;100(Pt 1):658-664. doi: 10.1016/j.foodres.2017.07.060. Epub 2017 Jul 29.
Canola meal has potential as a high protein food ingredient. The extrusion-induced changes in color, pH, extractable protein and in vitro protein digestibility of canola meal under different extrusion conditions was assessed. The extrusion barrel moisture (24%, 30% or 36%) and screw kneading block length (0, 30 or 60mm) were used as independent process parameters. Extrusion at high barrel moisture (36%) favored protein aggregation resulting in lower extractable protein compared to extrusion at the lowest barrel moisture (24%). At lower barrel moisture contents (24% and 30%), a longer kneading block length increased extractable protein but this was not the case at 36% barrel moisture. Canola protein digestibility was improved upon extrusion at 30% barrel moisture but there was no significant change at lower (24%) or higher (36%) barrel moisture. The kneading block length of the screw had no significant effect on the canola protein digestibility within the same barrel moisture level. The relationship between the physico-chemical parameters and in vitro digestibility was examined. This study highlighted the complex interplay of extrusion processing variables that affect protein degradation and the interaction of components, with consequent effects on protein digestibility.
菜籽粕具有成为高蛋白食品原料的潜力。本研究评估了不同挤压条件下，菜籽粕的颜色、pH 值、可提取蛋白质和体外蛋白质消化率随挤压诱导变化的情况。挤压机机筒水分（24%、30%或 36%）和螺杆捏合块长度（0、30 或 60mm）为独立的工艺参数。与最低机筒水分（24%）相比，高机筒水分（36%）挤压有利于蛋白质聚集，导致可提取蛋白质减少。在较低的机筒水分（24%和 30%）下，较长的捏合块长度增加了可提取蛋白质，但在机筒水分 36%时情况并非如此。在机筒水分 30%下挤压可提高菜籽蛋白消化率，但在较低（24%）或较高（36%）机筒水分下没有明显变化。螺杆捏合块长度在同一机筒水分水平内对菜籽蛋白消化率没有显著影响。本研究还检验了理化参数与体外消化率之间的关系。本研究强调了挤压加工变量对蛋白质降解的复杂相互作用以及各组分的相互作用，对蛋白质消化率有相应的影响。
