Position: Home > Articles > Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’
FOOD SCIENCE
2016,37
(15)
83-87
白燕2号燕麦的双螺杆挤出物的理化特性分析
作 者：
舒恒;蒋旭;王新康;李慧慧;袁娟丽;陈红兵;高金燕
单 位：
南昌大学食品学院;南昌大学食品科学与技术国家重点实验室
关键词：
白燕2号燕麦;双螺杆挤压;β-葡聚糖;理化特性
摘 要：
为探究双螺杆挤压处理对白燕2号燕麦理化特性的影响,以白燕2号裸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%、螺杆转速42 Hz、喂料速率26 Hz、终端温度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*增加,?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β-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,双螺杆挤压是一种有潜力提高全燕麦品质的加工技术。
译 名：
Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’
作 者：
SHU Heng;JIANG Xu;WANG Xinkang;LI Huihui;YUAN Juanli;CHEN Hongbing;GAO Jinyan;State Key Laboratory of Food Science and Technology, Nanchang University;School of Food Science and Technology, Nanchang University;School of Pharmaceutical Science, Nanchang University;Sino-German Joint Research Institute, Nanchang University;
关键词：
‘Baiyan No.2' oat;;twin-screw extrusion;;β-glucan;;physicochemical properties
摘 要：
This study investigated the changes in physicochemical properties of ‘Baiyan No. 2' oats after twin-screw extrusion. It was shown that when the extrusion conditions were set as feed moisture content 22%, temperature 160 ℃, and screw speed 42 Hz with a fixed feeding rate of 26 Hz, the expansion ratio of oat extrudate was 1.16. Maillard reaction occurred during extrusion, resulting in changes in color and amino acid content. L*, a* and ?E decreased, while b* increased. Total amino acid content decreased by 5.44%. Compared to the original material, oat extrudate had a layered rough surface. Water absorption index increased by 378.4%, water solubility index decreased by 1.08%, soluble betaglucan content increased by 62.0%, apparent viscosity of the extract of in vitro digested oat extrudate 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 quality.
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