Effet ya ba paramètres ya expansion na degré ya gélatinisation ya amidon ya alimentation na digestibilité ya proteine in vitro .

Ba effets ya ba paramètres ya extrusion na gélatinisation ya amidon na digestibilité ya proteine in vitro e étudier na ba aspects minei : contenu ya humidité, vitesse ya alimentation, vitesse ya vis mpe température ya baril. Effet ya contenus ya mayi na gélatinisation ya amidon : gélatinisation ya amidon emati noki na bomati ya contenus ya mayi, sima e bombaki proteine moko boye ya ba proteines} gélitisation eleki mingi, le gélitisation eleki mingi, le gélitisation eleki mingi, le DIDECTION DIDECT DIDÉ LE LE PROFt, le gélitisation eleki mingi, le DIDECTION DIDÉRÉ LA DIDECT DIDECT DIDECT DIDÉRÉ OUTÉE DIDECT 1. In vitro: Digestibilité ya proteine in vitro emati na bomati ya teneur ya mayi, kasi mayi eleki mingi ekitisaka friction ya cisaillement ya alimentation, mpe e mokuse ntango ya kofanda na chambre ya expansion, oyo ekoki kokitisa dénaturation ya proteine. effet ya vitesse ya alimentation na degré ya gélatinisation ya amidon Moke, mobeko ezalaki ndenge moko na degré ya gélatinisation ya amidon. Effet ya vitesse ya vis na degré ya gélatinisation ya amidon : na bomati ya vitesse ya vis, degré ya gélatinisation ya amidon emati liboso noki, sima emati mpe ekitisaki mbangu na 150 R/MI N; the effect of screw speed on protein digestibility in vitro was similar to that of starch gelatinization degree, first increased rapidly, and then increased and slowed down at 200 r/min. The influence of barrel temperature on starch gelatinization℃is greater. The increase of random barrel temperature of starch gelatinization℃increases rapidly at first, then tends to be flat at 120 C, and keeps at a high Niveau. Température ya baril ezali na influence monene na digestibilité in vitro ya proteine. Tango température ezali na se ya 135 C, digestibilité in vitro ya proteine emati na bomati ya température ya barre; Ntango molunge eleki 135 C, molunge ya molangi emati mpe ekiti, mpe mbangu ya bomati mpe bokiti ezali ndenge moko. Ba conditions ya expansion oyo ebongi ya bopesi bilei ezali boye: Bokumbi ya humidité ya bilei ezali 26%{15}}%, vitesse ya bopesi bilei ezali 30-60 r/barre ya temperature ezali {17} r, r, r, r, r, r, r, le r/rection is r/retesse is le r/miderait is le vitesse is le vitesses {17} R, le vitesse de la vis et le la vitesse de vis est {17} R, le la vitesse de vis et la vitesse de vis et la vitesse de vis et la vitesse de vis et la vitesse de vis est {17} ). ezali 105-120 C mpe 120-135 C, respectivement. Na ba conditions oyo, gélatinisation ya amidon mpe digestibilité ya proteine in vitro ezalaki 90%-92% mpe 90%-92% respectivement.