谷朊粉挤压组织化技术及产品结构研究
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摘要
挤压加工技术已广泛应用于植物蛋白组织化产品的生产。谷朊粉是一种来源于小麦籽粒的植物蛋白,可以显著提高挤压组织化产品的组织化和纤维化程度。目前,对谷朊粉的研究主要集中在以面粉为原料的低水分挤压方面,以谷朊粉为原料的高水分挤压文献报道较少,对于谷朊粉挤压组织化加工技术还缺乏系统的研究。
本文采用单因素实验和多因素实验,分析了谷朊粉挤压过程中挤压机操作参数对系统参数和目标参数的影响规律；应用因子分析法综合评价了挤压产品的质量,优化了工艺操作参数；分析了谷朊粉高、低水分挤压过程中蛋白质结构的变化特点；以不同HMW-GS组成的小麦品种获得的谷朊粉为原料,研究了原料组成对谷朊粉挤压技术及产品特性的影响。主要结论如下：
(1)单因素试验表明：
谷朊粉低水分挤压组织化时,物料湿度和套筒温度对系统参数的影响显著,物料湿度、套筒温度、螺杆转速和喂料速度均会影响到目标参数(产品特性)。初步确定各操作参数比较适宜的取值范围为：物料湿度20%～24%,套筒温度190℃,螺杆转速160r/min～220r/min,喂料速度为77.58g/min～81.85g/min.
谷朊粉高水分挤压组织化时,物料湿度、套筒温度和喂料速度对系统参数的影响显著,物料湿度、套筒温度、螺杆转速和喂料速度均会影响到目标参数(产品特性)。在不考虑因素间的相互影响时,初步确定各操作参数比较适宜的取值范围为：物料湿度50%～54%,套筒温度160℃～170℃,螺杆转速约为160r/min,口畏料速度约为18.90g/min.
与谷朊粉低水分挤压组织化相比较,高水分挤压组织化时,物料湿度较高,套筒温度、螺杆转速和喂料速度低；高水分挤压时的扭矩和压力低；相同套筒温度和螺杆转速下,高水分挤压的单位机械能耗低。不同物料湿度和螺杆转速下谷朊粉高水分挤压产品的持水力高。
(2)多因素试验表明：
挤压组织化时挤压机的系统参数间均呈极显著的正相关(P<0.01),系统参数与目标参数(产品特性)的多个指标显著相关(P<0.05),且目标参数(产品特性)间呈复杂的相关性；不同的产品品质指标符合不同的回归模型；采用因子分析法筛选出公因子来表征挤压产品品质,并根据各因子的得分对产品进行综合评价,构建了回归方程；发现影响谷朊粉低水分挤压组织化产品质量的诸因素主次排序为：套筒温度>物料湿度>螺杆转速>喂料速度；影响谷朊粉高水分挤压组织化产品质量的诸因素主次排序为：物料湿度>喂料速度>套筒温度>螺杆转速。应用频数特性法,得到谷朊粉低水分挤压最优操作参数组合为：物料湿度21.10%-21.83%,套筒温度191.39℃-193.94℃,螺杆转速177.12r/min～188.19r/min,喂料速度67.47g/min～70.63g/min;高水分挤压最优参数组合为：物料湿度52.70%-53.49%,套筒温度159.08。C-162.02℃,螺杆转速154.39r/min～165.61r/min,喂料速度21.66g/min～23.32g/minn。
(3)操作参数对谷朊粉高、低水分挤压产品结构影响一致点为：
挤压后,总蛋白的SDS-PAGE (SDS-聚丙烯酰胺凝胶电泳)谱带颜色变浅,醇溶蛋白含量显著降低且其A-PAGE(酸性聚丙烯酰胺凝胶电泳)中、低分子量谱带个数减少,产品在磷酸缓冲液(PB)(提取天然蛋白)、PB+SDS(打破氢键和疏水作用)中的溶解度降低。随物料湿度的升高,挤压产品在PB+2-ME中的溶解度呈现降低的趋势。随套筒温度的升高,谷蛋白含量降低,且SDS-PAGE谱带颜色变浅,在PB、PB+2-ME(打破二硫键作用)和PB+SDS中的溶解度呈升高的趋势。达到完全组织化状态所需要的套筒温度后,谷朊粉高、低水分挤压时蛋白质组分含量随套筒温度的变化趋势相同。
(4)操作参数对谷朊粉高、低水分挤压产品结构影响非一致点为：
挤压后,低水分挤压产品总蛋白的SDS-PAGE谱带产生一条新的谱带；高水分挤压产品谷蛋白的SDS-PAGE低分子量谱带个数减少,在PB+2-ME中的溶解度升高。随着物料湿度的升高,低水分挤压产品总蛋白SDS-PAGE谱带颜色加深,醇溶蛋白先降低后升高,α区有一条谱带色泽变浅,谷蛋白含量升高,在PB、PB+SDS、PB+2-ME中溶解度升高；高水分挤压产品醇溶蛋白含量逐渐降低,ω区有一条谱带颜色变浅,γ区有一条谱带颜色加深；谷蛋白含量升高且SDS-PAGE谱带颜色加深,在PB、PB+SDS、 PB+2-ME中溶解度降低,但在PB+SDS+2-ME中溶解度升高；随套筒温度的升高,低水分挤压产品的总蛋白的SDS-PAGE谱带色泽变浅；醇溶蛋白含量先降低后升高,其α区的一条谱带颜色逐渐变深,ω区上端的两条高分子量的谱带颜色逐渐加深；高水分挤压产品醇溶蛋白含量升高,其A-PAGE图谱中ω区的一条谱带颜色之间加深,蛋白质间氢键和输水作用加强,在PB+2-ME中的溶解度升高。
(5) HMW-GS组成对谷朊粉高水分挤压组织化系统参数和目标参数的影响
原料组成影响谷朊粉挤压的目标参数。不同亚基类型和亚基组合的谷朊粉挤压时系统参数没有显著性差异,但不同亚基位点类型、不同亚基组合类型对目标参数(产品特性)有显著影响。对于高水分谷朊粉挤压组织化产品,1,7+9,5+10组合的挤压产品质量较好。
Extrusion technology is widely used in textured vegetable protein food production.Gluten is a kind of vegetable proteins derived from wheat with a variety of sources and can be used to significantly improve the texture and fibrosis of the extrusion textured food. The current studies about wheat gluten focused on low-moisture extrusion with wheat flour as raw material. However, the literature reports about high-moisture extrusion with wheat gluten powder as raw materials are less, and the gluten extrusion textured processing technology are lack of systematic research.
In this paper, the single factor experiment and multiple factor experiment were used to study the influence of extrusion operation parameters on system parameters and target parameters in gluten extrusion process. The factor analysis method was applied to comprehensive evaluation and the extrusion parameters were optimized. And the changes of product structure in high and low moisture extrusion process are studied individually. Additionally, different wheat varieties HMW-GS composition on gluten flour by high-moisture extrusion effect has also been investigated. The main results indicated as follow:
(1) The single factor experiment of gluten at high and low moisture content showed that material moisture and barrel temperature have siginificant effects on system parameters during low-moisture extrusion. Material moisture, barrel temperature, screw speed and feed speed effect on the target parameters (product property). The suitable range of each operation parameter is intially screened. The range of operation parameters is20%～24%material moisture, barrel temperature about190℃, screw speed at160r/min ～220r/min, feed speed at77.58g/min-81.85g/min. Material moisture, barrel temperature and feed speed have siginificant effects on system parameters during high-moisture extrusion. Material moisture, barrel temperature, screw speed and feed speed effect on the target parameters (product property). The suitable range of each operation parameter is intially screened. The range of operation parameters is50%～54%material moisture, barrel temperature160℃～170℃, screw speed at160r/min, feed speed at18.90g/min.
The compare of extrusion property with high and low moisture showed the torque and press with high-moisture extrusion are lower than that of low-moisture extrusion. Specific mechanical energy of high-moisture extrusion is lower than that of low-moisture. The water holding capacities which at different material moisture and screw speed with high-moisture extrusion are higher than that of low-moisture extrusion.
(2) The multiple factor experiment of gluten showed that different system parameters of extrusion machine showed a significant positive correlation (P<0.01), system parameters and many characteristics of product exhibited significantly related (P<0.05), and the different product characteristics showed a complex correlation; different product quality characteristics are in line with different regression models. Three common factors have been used to the characterization of extruded products. According to the factor score of sample, a comprehensive evaluation score of sample was carried out, and then a regression equation of the score was constructed. The effect of operation parameters to the product quality for low-moisture gluten extrusion was follow by barrel temperature> material moisture> screw speed> feed speed. The effect of operation parameters to the product quality for high-moisture gluten extrusion was follow by material moisture>feed speed>barrel temperature> screw speed. A frequency analysics was used to optimize the extrusion process. The optimization of operation parameters at low-moisture were:material moisture21.10%～21.83%, barrel temperature191.39℃～193.94℃, screw speed177.12r/min-188.19r/min, feed speed67.47g/min-70.63g/min. The optimization of operation parameters at high-moisture were:material moisture52.70%-53.49%, barrel temperature159.08℃～162.02℃, screw speed154.39r/min-165.61r/min, feed speed21.66g/min～23.32g/min。
(3) The product structure of gluten with high and low moisture extrusion showed a similar variation. After extrusion, total protein SDS-PAGE (SDS-polyacrylamide gel electrophoresis) bands showed a lighter color, gliadin content was decreased, and the number of low molecular weight spectrum decreased in A-PAGE (acid polyacrylamide gel electrophoresis). The solubility of product in buffer solution (PB)(extraction of natural protein) and PB+SDS (break the hydrogen bonding and hydrophobic interaction) were reduced. With the increase of barrel temperature, glutenin content decreased and the color of SDS-PAGE bands showed lighter, and it's solubility in PB, PB+2-ME (breaking the two disulfide bonds) and PB+SDS was increased. With the increasing of moisture content, the solubility of extrusion products in PB+2-ME tends to decrease. When the barrel temperature achieves the need of complete organization state, protein fractions content in gluten with high and low moisture extrusion tend to a similar tendency.
(4) The difference of protein structure between high and low moisture extrusion texturization existed There would be a new band in total protein SDS-PAGE band of low-moisture extrusion product. The solubility in gliadin content and the number of low molecular weight spectrum in glutenin SDS-PAGE in high moisture products was declined, and the number of low molecular weight spectrum in glutenin SDS-PAGE are reduced, but it's solubility in the PB+2-ME solubility are increased. With the moisture content increase, for the low-moisture extrusion, the bands of total protein SDS-PAGE are lighter color, the gliadin content first decreased and then increased, a band color in a region are shallowing, the solubility in PB, PB+SDS and PB+SDS are first decreased and then increased, and the solubility in PB+SDS+2-ME increased. For the high-moisture extrusion, the gliadin content in products decreased gradually, the color of a band in co region is pale, but a band in y region is deepening. Glutenin content increased and SDS-PAGE bands of color deepening, the solubility in PB, PB+2-ME and PB+SDS solution solubility decreased, while the solubility in PB+SDS+2-ME solution slightly elevated. As the increase of temperature in barrel, during the low-moisture extrusion, the color of total protein SDS-PAGE band was shallowing, and the gliadin content reduced first and then elevated. One of the bands in alpha zone gradually become darker, the color of two high molecular weight bands at the upper ω area deepened. During the high-moisture extrusion, the gliadin content increased, the color of a band in ω region of A-PAGE deepening, and its solubility in PB, PB+SDS, PB+2-ME solubility increased.
(5) Gluten extrusion texturization with different HMW-GS composition properties showed that composition of raw materials affect the property of extruded gluten. The gluten extrusion system parameters between different subunit types and subunits have not significant difference. Different subunits of site types of extrusion products have significant effects on the color, and different subunit combinations type have significantly influence on product property.1,7+9,5+10combined extrusion product quality is better for the high moisture wheat gluten extrusion texturization.
本文采用单因素实验和多因素实验,分析了谷朊粉挤压过程中挤压机操作参数对系统参数和目标参数的影响规律；应用因子分析法综合评价了挤压产品的质量,优化了工艺操作参数；分析了谷朊粉高、低水分挤压过程中蛋白质结构的变化特点；以不同HMW-GS组成的小麦品种获得的谷朊粉为原料,研究了原料组成对谷朊粉挤压技术及产品特性的影响。主要结论如下：
(1)单因素试验表明：
谷朊粉低水分挤压组织化时,物料湿度和套筒温度对系统参数的影响显著,物料湿度、套筒温度、螺杆转速和喂料速度均会影响到目标参数(产品特性)。初步确定各操作参数比较适宜的取值范围为：物料湿度20%～24%,套筒温度190℃,螺杆转速160r/min～220r/min,喂料速度为77.58g/min～81.85g/min.
谷朊粉高水分挤压组织化时,物料湿度、套筒温度和喂料速度对系统参数的影响显著,物料湿度、套筒温度、螺杆转速和喂料速度均会影响到目标参数(产品特性)。在不考虑因素间的相互影响时,初步确定各操作参数比较适宜的取值范围为：物料湿度50%～54%,套筒温度160℃～170℃,螺杆转速约为160r/min,口畏料速度约为18.90g/min.
与谷朊粉低水分挤压组织化相比较,高水分挤压组织化时,物料湿度较高,套筒温度、螺杆转速和喂料速度低；高水分挤压时的扭矩和压力低；相同套筒温度和螺杆转速下,高水分挤压的单位机械能耗低。不同物料湿度和螺杆转速下谷朊粉高水分挤压产品的持水力高。
(2)多因素试验表明：
挤压组织化时挤压机的系统参数间均呈极显著的正相关(P<0.01),系统参数与目标参数(产品特性)的多个指标显著相关(P<0.05),且目标参数(产品特性)间呈复杂的相关性；不同的产品品质指标符合不同的回归模型；采用因子分析法筛选出公因子来表征挤压产品品质,并根据各因子的得分对产品进行综合评价,构建了回归方程；发现影响谷朊粉低水分挤压组织化产品质量的诸因素主次排序为：套筒温度>物料湿度>螺杆转速>喂料速度；影响谷朊粉高水分挤压组织化产品质量的诸因素主次排序为：物料湿度>喂料速度>套筒温度>螺杆转速。应用频数特性法,得到谷朊粉低水分挤压最优操作参数组合为：物料湿度21.10%-21.83%,套筒温度191.39℃-193.94℃,螺杆转速177.12r/min～188.19r/min,喂料速度67.47g/min～70.63g/min;高水分挤压最优参数组合为：物料湿度52.70%-53.49%,套筒温度159.08。C-162.02℃,螺杆转速154.39r/min～165.61r/min,喂料速度21.66g/min～23.32g/minn。
(3)操作参数对谷朊粉高、低水分挤压产品结构影响一致点为：
挤压后,总蛋白的SDS-PAGE (SDS-聚丙烯酰胺凝胶电泳)谱带颜色变浅,醇溶蛋白含量显著降低且其A-PAGE(酸性聚丙烯酰胺凝胶电泳)中、低分子量谱带个数减少,产品在磷酸缓冲液(PB)(提取天然蛋白)、PB+SDS(打破氢键和疏水作用)中的溶解度降低。随物料湿度的升高,挤压产品在PB+2-ME中的溶解度呈现降低的趋势。随套筒温度的升高,谷蛋白含量降低,且SDS-PAGE谱带颜色变浅,在PB、PB+2-ME(打破二硫键作用)和PB+SDS中的溶解度呈升高的趋势。达到完全组织化状态所需要的套筒温度后,谷朊粉高、低水分挤压时蛋白质组分含量随套筒温度的变化趋势相同。
(4)操作参数对谷朊粉高、低水分挤压产品结构影响非一致点为：
挤压后,低水分挤压产品总蛋白的SDS-PAGE谱带产生一条新的谱带；高水分挤压产品谷蛋白的SDS-PAGE低分子量谱带个数减少,在PB+2-ME中的溶解度升高。随着物料湿度的升高,低水分挤压产品总蛋白SDS-PAGE谱带颜色加深,醇溶蛋白先降低后升高,α区有一条谱带色泽变浅,谷蛋白含量升高,在PB、PB+SDS、PB+2-ME中溶解度升高；高水分挤压产品醇溶蛋白含量逐渐降低,ω区有一条谱带颜色变浅,γ区有一条谱带颜色加深；谷蛋白含量升高且SDS-PAGE谱带颜色加深,在PB、PB+SDS、 PB+2-ME中溶解度降低,但在PB+SDS+2-ME中溶解度升高；随套筒温度的升高,低水分挤压产品的总蛋白的SDS-PAGE谱带色泽变浅；醇溶蛋白含量先降低后升高,其α区的一条谱带颜色逐渐变深,ω区上端的两条高分子量的谱带颜色逐渐加深；高水分挤压产品醇溶蛋白含量升高,其A-PAGE图谱中ω区的一条谱带颜色之间加深,蛋白质间氢键和输水作用加强,在PB+2-ME中的溶解度升高。
(5) HMW-GS组成对谷朊粉高水分挤压组织化系统参数和目标参数的影响
原料组成影响谷朊粉挤压的目标参数。不同亚基类型和亚基组合的谷朊粉挤压时系统参数没有显著性差异,但不同亚基位点类型、不同亚基组合类型对目标参数(产品特性)有显著影响。对于高水分谷朊粉挤压组织化产品,1,7+9,5+10组合的挤压产品质量较好。
Extrusion technology is widely used in textured vegetable protein food production.Gluten is a kind of vegetable proteins derived from wheat with a variety of sources and can be used to significantly improve the texture and fibrosis of the extrusion textured food. The current studies about wheat gluten focused on low-moisture extrusion with wheat flour as raw material. However, the literature reports about high-moisture extrusion with wheat gluten powder as raw materials are less, and the gluten extrusion textured processing technology are lack of systematic research.
In this paper, the single factor experiment and multiple factor experiment were used to study the influence of extrusion operation parameters on system parameters and target parameters in gluten extrusion process. The factor analysis method was applied to comprehensive evaluation and the extrusion parameters were optimized. And the changes of product structure in high and low moisture extrusion process are studied individually. Additionally, different wheat varieties HMW-GS composition on gluten flour by high-moisture extrusion effect has also been investigated. The main results indicated as follow:
(1) The single factor experiment of gluten at high and low moisture content showed that material moisture and barrel temperature have siginificant effects on system parameters during low-moisture extrusion. Material moisture, barrel temperature, screw speed and feed speed effect on the target parameters (product property). The suitable range of each operation parameter is intially screened. The range of operation parameters is20%～24%material moisture, barrel temperature about190℃, screw speed at160r/min ～220r/min, feed speed at77.58g/min-81.85g/min. Material moisture, barrel temperature and feed speed have siginificant effects on system parameters during high-moisture extrusion. Material moisture, barrel temperature, screw speed and feed speed effect on the target parameters (product property). The suitable range of each operation parameter is intially screened. The range of operation parameters is50%～54%material moisture, barrel temperature160℃～170℃, screw speed at160r/min, feed speed at18.90g/min.
The compare of extrusion property with high and low moisture showed the torque and press with high-moisture extrusion are lower than that of low-moisture extrusion. Specific mechanical energy of high-moisture extrusion is lower than that of low-moisture. The water holding capacities which at different material moisture and screw speed with high-moisture extrusion are higher than that of low-moisture extrusion.
(2) The multiple factor experiment of gluten showed that different system parameters of extrusion machine showed a significant positive correlation (P<0.01), system parameters and many characteristics of product exhibited significantly related (P<0.05), and the different product characteristics showed a complex correlation; different product quality characteristics are in line with different regression models. Three common factors have been used to the characterization of extruded products. According to the factor score of sample, a comprehensive evaluation score of sample was carried out, and then a regression equation of the score was constructed. The effect of operation parameters to the product quality for low-moisture gluten extrusion was follow by barrel temperature> material moisture> screw speed> feed speed. The effect of operation parameters to the product quality for high-moisture gluten extrusion was follow by material moisture>feed speed>barrel temperature> screw speed. A frequency analysics was used to optimize the extrusion process. The optimization of operation parameters at low-moisture were:material moisture21.10%～21.83%, barrel temperature191.39℃～193.94℃, screw speed177.12r/min-188.19r/min, feed speed67.47g/min-70.63g/min. The optimization of operation parameters at high-moisture were:material moisture52.70%-53.49%, barrel temperature159.08℃～162.02℃, screw speed154.39r/min-165.61r/min, feed speed21.66g/min～23.32g/min。
(3) The product structure of gluten with high and low moisture extrusion showed a similar variation. After extrusion, total protein SDS-PAGE (SDS-polyacrylamide gel electrophoresis) bands showed a lighter color, gliadin content was decreased, and the number of low molecular weight spectrum decreased in A-PAGE (acid polyacrylamide gel electrophoresis). The solubility of product in buffer solution (PB)(extraction of natural protein) and PB+SDS (break the hydrogen bonding and hydrophobic interaction) were reduced. With the increase of barrel temperature, glutenin content decreased and the color of SDS-PAGE bands showed lighter, and it's solubility in PB, PB+2-ME (breaking the two disulfide bonds) and PB+SDS was increased. With the increasing of moisture content, the solubility of extrusion products in PB+2-ME tends to decrease. When the barrel temperature achieves the need of complete organization state, protein fractions content in gluten with high and low moisture extrusion tend to a similar tendency.
(4) The difference of protein structure between high and low moisture extrusion texturization existed There would be a new band in total protein SDS-PAGE band of low-moisture extrusion product. The solubility in gliadin content and the number of low molecular weight spectrum in glutenin SDS-PAGE in high moisture products was declined, and the number of low molecular weight spectrum in glutenin SDS-PAGE are reduced, but it's solubility in the PB+2-ME solubility are increased. With the moisture content increase, for the low-moisture extrusion, the bands of total protein SDS-PAGE are lighter color, the gliadin content first decreased and then increased, a band color in a region are shallowing, the solubility in PB, PB+SDS and PB+SDS are first decreased and then increased, and the solubility in PB+SDS+2-ME increased. For the high-moisture extrusion, the gliadin content in products decreased gradually, the color of a band in co region is pale, but a band in y region is deepening. Glutenin content increased and SDS-PAGE bands of color deepening, the solubility in PB, PB+2-ME and PB+SDS solution solubility decreased, while the solubility in PB+SDS+2-ME solution slightly elevated. As the increase of temperature in barrel, during the low-moisture extrusion, the color of total protein SDS-PAGE band was shallowing, and the gliadin content reduced first and then elevated. One of the bands in alpha zone gradually become darker, the color of two high molecular weight bands at the upper ω area deepened. During the high-moisture extrusion, the gliadin content increased, the color of a band in ω region of A-PAGE deepening, and its solubility in PB, PB+SDS, PB+2-ME solubility increased.
(5) Gluten extrusion texturization with different HMW-GS composition properties showed that composition of raw materials affect the property of extruded gluten. The gluten extrusion system parameters between different subunit types and subunits have not significant difference. Different subunits of site types of extrusion products have significant effects on the color, and different subunit combinations type have significantly influence on product property.1,7+9,5+10combined extrusion product quality is better for the high moisture wheat gluten extrusion texturization.
引文
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