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首页> 外文期刊>Journal of food engineering >The Influence of Screw Configuration on the In Vitro Digestibility and Protein Solubility of Soybean and Rapeseed Meals
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The Influence of Screw Configuration on the In Vitro Digestibility and Protein Solubility of Soybean and Rapeseed Meals

机译：螺杆配置对大豆和菜籽粕体外消化率和蛋白质溶解度的影响

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摘要

Toasted soybean meal (TSBM), untoasted soybean meal (USBM), and toasted rapeseed meal (TRSM) have been extruded in a single-screw extruder at various shear and mixing levels. Extrusion experiments were performed with different torpedo elements and twin lead slotted screws. Protein dispersibility index (PDI), nitrogen solubility index (NSI) in diluted potassium hydroxide, and in vitro digestibility, measured with the pH-STAT method, have been used as parameter to characterise the extrudates. It followed that PDI was not a suitable parameter to differentiate between extrusion conditions. The NSI was shown to be a better indicator to evaluate the effect on protein solubility with various torpedo elements. Extrusion significantly increased the in vitro digestibility of all extruded samples. However, even higher values were obtained if TSBM and USBM were extruded with a torpedo mixing element provided with four rows of flights. Longer torpedo elements, however, resulted in decreasing in vitro digestibilities. In practice, twin lead slotted screws are commonly used. Extrusion of TSBM and TRSM with these screws resulted in an increasing in vitro digestibility. In these cases no optimum was noticed. NSI values remained unaffected as a result of extrusion with twin lead slotted screws.
机译：烤豆粕（TSBM），未烤豆粕（USBM）和烤菜籽粉（TRSM）已在单螺杆挤出机中以各种剪切和混合水平挤出。用不同的鱼雷元件和双导槽螺钉进行挤压实验。使用pH-STAT方法测量的蛋白质分散性指数（PDI），稀氢氧化钾中的氮溶解度指数（NSI）和体外消化率已用作表征挤出物的参数。因此，PDI不是区分挤出条件的合适参数。 NSI被证明是评估各种鱼雷元素对蛋白质溶解性影响的更好指标。挤出显着提高了所有挤出样品的体外消化率。但是，如果将TSBM和USBM用带有四排螺纹的鱼雷混合元件挤出，则可以获得更高的值。但是，更长的鱼雷元件会导致体外消化率降低。实际上，通常使用双头开槽螺钉。用这些螺钉挤压TSBM和TRSM导致体外消化率提高。在这些情况下，没有发现最佳状态。 NSI值仍然不受使用双导槽螺丝挤压的影响。

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