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当前位置: 首页 > 文章 > 膨化玉米品质评价指标的研究 饲料工业 2014,35 (3) 21-26
Position: Home > Articles > Study on the evaluation index of the quality of extruded corn Feed Industry 2014,35 (3) 21-26

膨化玉米品质评价指标的研究

作  者：
李丽;孙杰;李军国;石华乐;李俊
单  位：
中国农业科学院饲料研究所
关键词：
膨化玉米;调质温度;膨化温度;淀粉糊化度;可溶性蛋白
摘  要：
文章旨在研究膨化加工过程中温度对玉米品质的影响规律,及各指标之间的相关性,最终建立膨化玉米品质评价指标体系。在膨化机正常配置条件下,改变调质温度和膨化温度,制备不同品质的膨化玉米。研究结果表明,调质温度或膨化温度升高,淀粉糊化度显著升高,可溶性蛋白(蛋白溶解度)明显降低,玉米的各项指标都有变化。膨化加工对玉米品质影响较大,膨化玉米淀粉糊化度与可溶性蛋白(蛋白溶解度)及阿拉伯木聚糖之间存在相关性,其余指标间无显著相关性,可以采用高温调质低温膨化加工工艺,以淀粉糊化度和蛋白溶解度为膨化玉米的品质评价指标。
译  名：
Study on the evaluation index of the quality of extruded corn
作  者：
Li Li;Sun Jie;Li Junguo;Shi Huale;Li Jun;
关键词：
puffing corn;;quenching and tempering temperature;;puffing temperature;;starch gelatiniza-tion degree;;soluble protein
摘  要：
This experiment was conducted to study the effect of extrusion processing on quality of puffing corn, and the correlation among indexes, to establish the system for the evaluation of extruded corn quality. In this experiment, under the normal configuration of puffing machine, change the refining temperature and puffing temperature to prepare puffing corn with different quality. The results showed that as quenching and tempering temperature or puffing temperature elevated, starch gelatinization degree increased, soluble protein(protein solubility) decreased significantly and all indexes of maize have been certainly changed. Extrusion affect the quality of maize greatly, and starch gelatinization degree and soluble protein(protein solubility) and arabinoxylan were linear correlation,while no significant correlation among other indexes. It is recommended to use high temperature tempering- low temperature extrusion during the processing, and use the indexes of starch gelatinization degree and the protein solubility to evaluate extruded corn.

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