Effects of extrusion parameters on rheological properties,chromatism,protein solubility and microstructure of flaxseed-corn mixture

作     者：Wu Min Liu Yi Wang Lijun Li Dong 

作者机构：College of EngineeringChina Agricultural UniversityBeijing 100083China Engineering Research Center for Modern Agricultural Equipment&FacilitiesMinistry of EducationChina College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2015年第8卷第6期

页      面：89-98页

核心收录：

学科分类：08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 

基　　金：We acknowledge that this work was supported by Project of National Natural Science Foundation of China(31301593) Research and Development Fund for University’s Doctoral Discipline of China(20130008120021) Chinese Universities Scientific Fund(2015GX003) 

主　　题：flaxseed extrusion flaxseed-corn blend steady shear rheological property food processing 

摘      要：As a kind of significant functional food material,flaxseed can be processed into snacks by extrusion *** research mainly studied the effects of different extrusion conditions:temperature,screw speed,material moisture content and proportion of added flaxseed,***,the rheological properties of steady state were also *** showed that the steady state shear sweep tendency of extruded disperse system accorded to the power law model of non-Newtonian *** fitting extrusion parameters and the parameters of power law model with polynomial,the maximum of consistency index and minimum of liquidity index can be gained when extruding temperature was 120°C,screw speed was 100 r/min and the proportion of added flaxseed was 20%.Maillard reaction could occur in extruded melt when material moisture content was less than 18.2%,and then formed to be brown by-products;however,the Maillard reaction slowed down and color aberration decreased when the moisture content *** soluble index observably reduced after extrusion,which indicated that protein denaturation during extruding process and created hydrophobic *** study of scanning rheological and electron microscope explained the process of starch,protein and fat in mixture formed steady polymer during extruding process.