THERMOPLASTIC EXTRUSION - THE MECHANISM OF THE FORMATION OF EXTRUDATE STRUCTURE AND PROPERTIES

被引：133
作者：
TOLSTOGUZOV, VB
机构：
[1] Institute of Food Substances of the Russia Academy of Sciences, Moscow, 117813, GSP - 1
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 04期
关键词：
EXTRUSION COOKING; EXTRUSION OF SOYBEAN PROTEIN; FUNCTIONS OF WATER; PROTEIN DENATURATION; PROTEIN TG; SPINNERETLESS SPINNING; STARCH PROTEIN MELTS; STARCH PROTEIN WATER INTERACTIONS; THERMODYNAMIC INCOMPATIBILITY OF BIOPOLYMERS; THERMOPLASTIC EXTRUSION;
D O I：
10.1007/BF02552717
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Systems processed by thermoplastic extrusion can be regarded as heterophase polymer melts of incompatible water-plasticized biopolymers. In the process of thermoplastic extrusion, proteins and polysaccharides are melted at high pressure and temperature below the temperature region of their thermal decomposition. Dispersed particles of these systems can be deformed in flow. The mixed-melt anisotropic structure, formed in flow, is fixed by rapid conversion of the melt jet that lets the extruder die from a viscous state to a rubber-like state and then to a glassy state caused by cooling and drying. Incompatibility of proteins and polysaccharides in their water-plasticized melt mixtures impacts on structure formation and texturization during thermoplastic extrusion.
引用
收藏
页码：417 / 424
页数：8
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