期刊
AQUACULTURE NUTRITION
卷 19, 期 6, 页码 845-859出版社
WILEY
DOI: 10.1111/anu.12029
关键词
extrusion; fish feed; microstructure; physical quality; soy protein concentrate; wheat gluten
类别
资金
- Research Council of Norway [197909]
This article focuses on understanding the role of vital wheat gluten on the structural parameters of extruded fish feed and its correlation to the physical and functional properties. Gluten-soy protein concentrate blends with five gluten concentrations (0-200gkg(-1)) were produced. An abrupt reduction in oil uptake was observed with the 200g gluten kg(-1) blend. Inclusion of gluten from 100 to 200gkg(-1) resulted in unacceptable product properties. Sinking of feed pellets with 0 and 50gglutenkg(-1) was 100%, whereas only 36% of pellets with 200g glutenkg(-1) sank. We suspect that this is due to a relationship between morphological structure and oil impregnation during coating of feeds. The addition of gluten at 200gkg(-1) gave a smoother and non-porous outer surface. Pellets without gluten had a larger number of cells that were smaller than 200m (P<0.05) compared with pellets with 100 and 200g glutenkg(-1). More spherical cell shapes (P<0.01) and a compact structure were favoured in the presence of gluten. The closed porosity increased (P<0.05), whereas interconnectivity between pores decreased (P<0.01), with increasing gluten content from 0 to 200gkg(-1). The effects of the addition of gluten are probably related to the film-forming properties of gluten.
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