| 挤压膨化脱皮菜籽制油粕的水溶性蛋白质变化规律试验 |
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| 引用本文： | 解铁民,申德超,孙培灵. 挤压膨化脱皮菜籽制油粕的水溶性蛋白质变化规律试验[J]. 东北农业大学学报, 2006, 37(6): 768-770 |
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| 作者姓名： | 解铁民 申德超 孙培灵 |
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| 作者单位： | 东北农业大学工程学院,黑龙江,哈尔滨,150030;东北农业大学工程学院,黑龙江,哈尔滨,150030;东北农业大学工程学院,黑龙江,哈尔滨,150030 |
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| 摘 要： | 通过实验室试验,研究了挤压参数(模板间距△*、套筒温度T、螺杆转速n、模孔长度L、模孔孔径Φ)对挤压膨化脱皮菜籽制油菜籽粕可溶性蛋白的影响规律,并建立了回归模型。
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| 关 键 词： | 挤压膨化 脱皮菜籽 水溶性蛋白质 |
| 文章编号： | 1005-9369（2006）06-0768-03 |
| 收稿时间： | 2004-12-20 |
| 修稿时间： | 2004-12-20 |
Effects of extrusion on water-soluble protein in desquamated rapeseed cake |
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| XIE Tiemin,SHEN Dechao,SUN Peiling. Effects of extrusion on water-soluble protein in desquamated rapeseed cake[J]. Journal of Northeast Agricultural University, 2006, 37(6): 768-770 |
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| Authors: | XIE Tiemin SHEN Dechao SUN Peiling |
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| Affiliation: | Engineering College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC |
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| Abstract: | The influence of extrusion parameters(diameter of die nozzle,temperature of barrel,speed of screw,die size and △ length) on the amount of soluble-protein in rapeseed cake was studied in this paper.Regression equation was also build up in this paper. |
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| Keywords: | extrusion desquamated rapeseed water-soluble protein |
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