摘要
以发芽糙米为原料,优化高温α-淀粉酶辅助双螺杆挤压膨化处理的工艺条件,以改善糙米粉的冲调性,并提高其消化利用率。采用Box-Behnken试验设计优化发芽—挤压膨化—高温α淀粉酶协同处理的工艺条件,以糙米粉的水溶性指数为响应值,建立包括物料含水量、挤出温度和螺杆转速的三因素回归模型。试验确定了发芽糙米的最佳挤压膨化条件为:高温α-淀粉酶添加量70 U/g、物料含水量17%、挤出温度134℃、螺杆转速29.6 Hz。在该工艺条件下,发芽糙米粉的水溶性指数达39.8%,与糙米经发芽—挤压膨化协同处理和经高温α-淀粉酶—挤压膨化协同处理相比,所得糙米膨化粉的冲调结块率分别下降55.4%和73.8%,淀粉的消化率分别提高9.9%和7.6%。试验证明糙米经发芽—挤压膨化—高温α淀粉酶协同处理能显著改善其膨化粉的冲调性和淀粉消化性能。
The objective of the present study was to optimize the extrusion process conditions for modifying the solubility and biologcal availability of brown rice powder. The process is cooperated with germination and thermostable α-amylase. The effects of moisture, extrusion temperature, screwing speed and the amount of enzyme on water solubility index （WSI） of germinated brown rice powder were analyzed. The optimal parameters were as follows： water content of 17%, extrusion temperature of 134 ℃, screwing speed of 29.6 Hz and amylase additive ratios of 70 U/g. The WSI of germinated puffing brown rice powder obtained after optimization was up to 39.8%, and the agglomeration rate fell by 55.4% and 73.8% comparing with the germinated puffing brown rice powder without thermostable α-amylase and assisting with thermostable α-amylase. Meanwhile, the starch digestibility increased 9.9% and 7.6%. The results show that germination-extrusion- thermostable α amylase co-processing can significantly improve the solubility and biologcal availability of brown rice powder.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第6期106-112,共7页
Journal of the Chinese Cereals and Oils Association
基金
"十二五"国家科技支撑计划(2012BAD33B10
2012BAD37B08)
公益性行业科研专项(201303071
201403063)
农业部"948"计划重点项目(2011-G8(4)-5)
广东省教育部产学研结合项目(2012B091100411)
关键词
全谷物糙米
发芽
挤压膨化
高温Α-淀粉酶
冲调性
whole brown rice, germination, twin - screw extrusion, thermostable α - amylase, solubility
