白燕2号燕麦的双螺杆挤出物的理化特性分析.pdf

※基础研究
品学
2016,Wo.37No.1583
白燕2号燕麦的双螺杄挤出物的理化特性分析
舒恒,蒋旭2,王新康,李慧慧,袁娟丽,陈红兵,高金燕2
(1南昌大学食品科学与技术國家重点实验室,江西南昌30047:2.南昌大学食品学院,江西南昌330031
3.南昌大学药学院,江西南30006:4.南昌大学中德联合研究院,江西南昌30047)
摘要:为探究双嬛杅挤压处理对白燕2号燕麦理化特性的影响,以白燕2号棵燕麦全颗粒为原料进行挤压处理,
并对燕麦挤出物的品质进行检测与表征。结果表明,在喂料水分22%、螺杅转速42H7、喂料速率26Hz、終端温
度160℃等典型挤压条件下,燕麦挤出物的膨化率为1.16:;挤压过程中发生了美拉德反应,L降低,a*降低,b*増
加,△E降低;总氨基酸含量减少了5.44%,各种氨基酸含量呈整体下降趋势;挤压后物料微观结构表面粗糙、富有
层次感。燕麦挤出物吸水性指数上升378.4%,水溶性指数下降1.08%,可溶性葡聚糖含量提高了62.0%,模拟体内
消化后,燕麦挤出物提取液表观黏度增大;挤压过程中同时发生了分子的解聚反应和聚合反应。由此可见,双杆
挤压是一种有潜力提高全燕麦品质的加工技术
关健词:白燕2号燕麦;双螺杆挤压:β-葡聚糖;理化特性
Analysis of Physicochemical Properties of Twin-screw Extruded Oats of the Cultivarbaiyan No 2
SHU Heng: JIANG Xu, WANG Xinkang L Hiu,, YU AN Juanli=, CHEN Hongbing ,Gaojinyan
State Key Laboratory of ood Science and Technology Nanc an esy, Nanchang 300 China Sch of Fo
Science and Technology, Nanchang University, Nanchang 330031, China; 3. School of Parmaceutical cience, Nanchang University
Nanchang 330006, China 4 Sino-german Jint Research Institute, Nanchang University, Nanchang 330047, China)
Abstract: This study investigated the changes in physicochemical properties of Baiyan No. Z oats after twin-screw
extrusion. It was shown that when the extrusion conditions were set as feed moisture content 22%, temperature 160C
and screw peed 4 H with a fixed feeing ae of H e expansion at of oat exudate was 1.16.Mailard reaction
occurred during extrusion, resulting in changes in color and amino acid content. L*, a*and AE decreased, while b
increased. Total amino acid onent cd 5. 44 mae o he og nal mat, at extrudate had a la er
rough surtace. Water absorption index incrcased by 378.4%, watcr solubility index decreased by 1.08%, soluble beta-
glucan content increased by 62. %, apparent viscosity of the extract of in vitro digested oat extrdate increased, and both
polymerization and depolymerization reaction occurred during extrusion. Conclusively, twin-screw extrusion is a kind of
processing technique that has the potential to improve wholegrain oat quafity
Key words: Baiyan No. 2 oat; twin-screw extrusion: A-gucan; physicochemical properties
DOI:10.7506spkx002-6630-201615014
中图分类号:1TS210.J
文献标志码:A
文章編号:1002-6630(2016)15-0083-05
引文格式:
舒恒,蒋旭,王新康,等.白燕2号燕麦的双螺杆挤出物的理化特性分析.食品科学,2016,37(15):83-87.DOI:10.7506
spkx1002-6630-01615014.htp//www.spkx,net.cn
SHU Hen, JANG Xu, WANG Xinkang, ct al. Analysis of physicochemical properties of twin-screw extruded oats of te
cultivar Baiyan No. ] Food Science, 2016, 37(15) 83-87(in Chinese with English abstract)DO: 10.750/pkx 1002
6630-201615014,butp://www.spkx.met.cn
收稿日期:2015-10-08
基金项目:科技部国际科技合作专项(2013DFG31380):江西省对外科技合作计划项目(20121BDH80019);
江西省科技计划项目(20132BRG70101)
作者简介:舒恒(1991-),男,硕士研究生,研究方向为食品科学与工程。E-mail:1031851249@q,com
通信作者:高金藏(1967-),女,教授,硕士,研究方向为食品营养与安全。E-mail:gary2013@ncu.edu.cn
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