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×÷Õß: Yan Jing ÎÄÌâ: Effects of twin-screw extrusion on soluble dietary fibre and physicochemical ÆÚ¿¯Ãû,Äê·Ý,¾í(ÆÚ),ÆðÖ¹Ò³Âë: Food Chemistry,2013,138,884-889 ÊÕ¼ÐÅÏ¢: ÇóÖú SCI ÊÕ¼ÐÅÏ¢ |
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Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue ×÷Õß: Jing, Y (Jing, Yan); Chi, YJ (Chi, Yu-Jie)[ 1 ] À´Ô´³ö°æÎï: FOOD CHEMISTRY ¾í:138 ÆÚ:2-3 Ò³:884-889 DOI:10.1016/j.foodchem.2012.12.003 ³ö°æÄê:MAY 15 2013 ±»ÒýƵ´Î: 0 (À´×Ô Web of Science) ÒýÓõIJο¼ÎÄÏ×: 22 [ ²é¿´ Related Records ] ÒýÖ¤¹ØÏµÍ¼ ÕªÒª: Extrusion cooking technology was applied for soluble dietary fibre extraction from soybean residue. Response surface methodology (RSM) was used to optimise the effects of extrusion parameters, namely extrusion temperature (90-130 degrees C), feed moisture (25-35%) and screw speed (160-200 rpm) on the content of soluble dietary fibre. According to the regression coefficients significance of the quadratic polynomial model, the optimum extrusion parameters were as follows: extrusion temperature, 115 degrees C; feed moisture, 31%; and screw speed, 180 rpm. Under these conditions, the soluble dietary fibre content of soybean residue could reach to 12.65% which increased 10.60% compared with the unextruded soybean residue. In addition, the dietary fibre in extrude soybean residue had higher water retention capacity, oil retention capacity and swelling capacity than those of dietary fibre in unextruded soybean residue. (C) 2012 Elsevier Ltd. All rights reserved. Èë²ØºÅ:WOS:000316039500025 ÎÄÏ×ÀàÐÍ: Article ÓïÖÖ: English ×÷Õ߹ؼü´Ê: Soybean residue; Twin-screw extrusion; Soluble dietary fibre; Physicochemical properties KeyWords Plus: RESPONSE-SURFACE METHODOLOGY; RESISTANT STARCH FORMATION; WHEAT-FLOUR; OPTIMIZATION; EXTRACTION; COOKING; BRAN ͨѶ×÷ÕßµØÖ·: Chi, YJ (ͨѶ×÷Õß) Northeast Agr Univ, Dept Food Sci, Harbin 150030, Peoples R China. µØÖ·: [ 1 ] Northeast Agr Univ, Dept Food Sci, Harbin 150030, Peoples R China [ 2 ] Educ Minist, Harbin 150030, Peoples R China [ 3 ] Prov Key Lab Soybean Biol, Harbin 150030, Peoples R China µç×ÓÓʼþµØÖ·: yjchi323@126.com »ù½ð×ÊÖúÖÂл: »ù½ð×ÊÖú»ú¹¹ ÊÚȨºÅ Natural Science Foundation of Heilongjiang Province, China ZD200902 [ÏÔʾ»ù½ð×ÊÖúÐÅÏ¢] ³ö°æÉÌ:ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND Web of Science Àà±ð: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics Ñо¿·½Ïò: Chemistry; Food Science & Technology; Nutrition & Dietetics IDS ºÅ:105BB ISSN:0308-8146 |
3Â¥2013-10-28 13:58:40
baiyuefei
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- LS-EPI: 1647
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4Â¥2013-10-28 14:00:17
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