Harmuth-Hoene A E, Seiler K, Seibel W
Z Ernahrungswiss. 1985 Jun;24(2):85-95. doi: 10.1007/BF02020455.
Using a Creusot-Loire twin-screw extruder (Type BC 45), ground soy bean and whole rye meal were extruded under various processing conditions (12% and 18% water content in the raw material, 129 degrees C and 165 degrees C product temperature in the case of soy bean, 12% and 18% water content, 165 degrees C product temperature in the case of rye, screw speed of 150 R/min, for all samples). The nutritional protein quality (apparent protein digestibility PV, net protein utilization NPU, and biological value BW) of the extrudates was determined by the nitrogen balance technique in growing rats. Compared to the untreated raw material no decrease in PV or NPU was noted for extrudates made from soy bean or rye. Extrusion of ground soy bean at 165 degrees C and 18% water content caused a significant decrease of BW from 68% to 64%. The lower water content (12%) induced a slight improvement of PV in soy extrudates and of NPU and BW in rye extrudates. The results indicate that the extrusion at low water content and moderate temperature can safely be used to process ground soy bean and whole rye meal without and damage to the nutritional protein quality.
使用一台克鲁索-卢瓦尔双螺杆挤压机（BC 45型），在各种加工条件下（原料含水量为12%和18%，大豆情况下产品温度为129℃和165℃，黑麦情况下含水量为12%和18%、产品温度为165℃，所有样品螺杆转速为150转/分钟）对磨碎的大豆和全黑麦粉进行挤压。通过生长大鼠的氮平衡技术测定挤压物的营养蛋白质质量（表观蛋白质消化率PV、净蛋白质利用率NPU和生物价BW）。与未处理的原料相比，由大豆或黑麦制成的挤压物的PV或NPU没有下降。在165℃和18%含水量下对磨碎的大豆进行挤压导致BW从68%显著降至64%。较低的含水量（12%）使大豆挤压物的PV以及黑麦挤压物的NPU和BW略有提高。结果表明，在低含水量和适中温度下进行挤压可安全用于加工磨碎的大豆和全黑麦粉，而不会损害营养蛋白质质量。
