低温挤压对粳糙米营养特性及理化性质的影响
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摘要
为了保留糙米的营养成分,改善糙米的粗糙口感,降低挤压糙米的消化速度,本文将粳糙米粉碎后在较低温度下挤压重组成米粒产品。将粳糙米在65℃低温挤压后,分析其营养成分、热特性、糊化特性、水合性质以及晶体结构等理化性质的变化。结果表明:低温挤压处理后粳糙米的脂肪含量从3.30%下降到1.07%,总淀粉、粗蛋白含量变化不显著,总膳食纤维含量从4.27%减少至3.60%,有助于改善糙米的粗糙口感。总酚含量和γ-氨基丁酸含量分别从33.99 mg/100 g、94.79 mg/kg增至36.59 mg/100 g、105.44 mg/kg。挤压后粳糙米粉的峰值黏度、回生值、糊化焓变分别由920.00 cP、869.50 cP、7.00 J/g降至406.00 cP、714.50 cP、2.28 J/g,糊化度为68.43%,挤压后糙米淀粉保持较低的糊化度。晶体结构在挤压后也发生了变化,挤压后粳糙米在2θ角为13°、20°存在衍射峰,晶体结构从A型转变成V型,相对结晶度从37.52%降至27.33%。此外,挤压粳糙米的吸水性指数和水溶性指数均升高。
In order to preserve the nutrients of brown rice,improve the rough taste of brown rice,and reduce the digestion speed of extruded brown rice,the brown rice was crushed and then pressed to reconstitute the rice product at a lower temperature. The japonica brown rice was extruded at 65 ℃,and its nutritious properties,thermal properties,gelatinization properties,hydration properties and crystal structure were analyzed. The results showed that the fat content of japonica brown rice decreased from 3.30% to 1.07%,and the total starch and protein content did not change significantly after lower-temperature extrusion. The total dietary fiber content decreased from 4.27% to 3.60%,which could reduce the rough mouth feel of brown rice. The total phenolic content and γ-aminobutyric acid content increased from 33.99 mg/100 g,94.79 mg/kg to 36.59 mg/100 g,105.44 mg/kg,respectively. The peak viscosity,retrogradation value and gelatinization enthalpy of japonica brown rice flour after extrusion were reduced from 920.00 cP,869.50 cP,7.00 J/g to 406.00 cP,714.50 cP,2.28 J/g,respectively. And the degree of gelatinization was 68.43%,indicating that the extruded starch maintained a low degree of gelatinization. The crystal structure also changed after extrusion,diffraction peaks of 2θ angle of the extruded japonica brown rice appeared at 13 ° and 20 °,showing the crystal structure changed from A type to V type and the relative crystallinity decrease from 37.52% to 27.33%. In addition,both the water absorption index and the water solubility index of the extruded japonica brown rice were increased.
In order to preserve the nutrients of brown rice,improve the rough taste of brown rice,and reduce the digestion speed of extruded brown rice,the brown rice was crushed and then pressed to reconstitute the rice product at a lower temperature. The japonica brown rice was extruded at 65 ℃,and its nutritious properties,thermal properties,gelatinization properties,hydration properties and crystal structure were analyzed. The results showed that the fat content of japonica brown rice decreased from 3.30% to 1.07%,and the total starch and protein content did not change significantly after lower-temperature extrusion. The total dietary fiber content decreased from 4.27% to 3.60%,which could reduce the rough mouth feel of brown rice. The total phenolic content and γ-aminobutyric acid content increased from 33.99 mg/100 g,94.79 mg/kg to 36.59 mg/100 g,105.44 mg/kg,respectively. The peak viscosity,retrogradation value and gelatinization enthalpy of japonica brown rice flour after extrusion were reduced from 920.00 cP,869.50 cP,7.00 J/g to 406.00 cP,714.50 cP,2.28 J/g,respectively. And the degree of gelatinization was 68.43%,indicating that the extruded starch maintained a low degree of gelatinization. The crystal structure also changed after extrusion,diffraction peaks of 2θ angle of the extruded japonica brown rice appeared at 13 ° and 20 °,showing the crystal structure changed from A type to V type and the relative crystallinity decrease from 37.52% to 27.33%. In addition,both the water absorption index and the water solubility index of the extruded japonica brown rice were increased.
引文
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[7]冯秋娟,肖志刚,郑广钊,等.低温加酶挤压玉米淀粉糊化度的研究[J].食品工业科技,2011,24(8):287-290.
[8]叶鸿剑,肖志刚,魏旭,等.豆渣粉低温加酶挤压技术研究[J].中国粮油学报,2011,26(11):98-101.
[9]Zhao M,Zhu D,Sun-Waterhouse D,et al.In vitro and in vivo studies on adlay-derived seed extracts:Phenolic profiles,antioxidant activities,serum uric acid suppression,and xanthine oxidase inhibitory effects[J].Journal of Agricultural and Food Chemistry,2014,62(31):7771-7778.
[10]Zeng X.Changes of biogenic amines in Chinese low-salt fermented fish pieces(Suan yu)inoculated with mixed starter cultures[J].International Journal of Food Science and Technology,2013,48(4):685-692.
[11]Jafari M,Koocheki A,Milani E,et al.Effect of extrusion cooking on chemical structure,morphology,crystallinity and thermal properties of sorghum flour extrudates[J].Journal of Cereal Science,2017,75:324-331.
[12]马永轩,张名位,魏振承,等.挤压膨化对大米和糙米理化与营养特性的影响[J].食品研究与开发,2017,38(12):9-12.
[13]Yan X,Ye R,Chen Y,et al.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115.
[14]Wang L,Duan W,Zhou S,et al.Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta[J].Food Chemistry,2016,204:320-325.
[15]Liu R H.Whole grain phytochemicals and health[J].Journal of Cereal Science,2007,46(3):207-219.
[16]Biliaderis C G,Tonogai J R,Perez C M,et al.Thermophysical properties of milled rice starch as influenced by variety and parboiling method[J].Cereal Chemistry,1993,70(5):512-516.
[17]杨凌霄,程李琳,张晖,等.不同挤压温度对糙米体外抗氧化活性的影响[J].食品工业科技,2014,35(8):135-138.
[18]Zielinski H,Mariusz K,Michalska A,et al.Antioxidants in thermally treated buckwheat groats[J].Molecular Nutrition and Food Research,2010,50(9):824-832.
[19]Ruifen Z,Jianwei C,Sher A K,et al.Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice[J].LWT-Food Science and Technology,2018,88(6):64-70.
[20]Bown A W,Shelp B J,Mclean M D.The metabolism and functions of gamma-aminobutyric acid[J].Trends in Plant Science,1999,4(11):446-452.
[21]Jian G X,Hu Q P,Duan J L,et al.Dynamic changes in γ-aminobutyric acid and glutamate decarboxylase activity in oats(Avena nuda L.)during steeping and germination[J].Journal of Agricultural and Food Chemistry,2010,58(17):9759-9763.
[22]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,25(12):1-5.
[23]Shelp B J,Bown A W,McLean M D,et al.Metabolism and functions of gamma-aminobutyric acid[J].Trends in Plant Science,1999,4(11):446-452.
[24]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013.
[25]李次力,缪铭.挤压膨化处理对亚麻籽粕理化性质的影响[J].食品科学,2007,28(2):105-108.
[26]Sun Q,Han Z,Wang L,et al.Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment[J].Food Chemistry,2014,145(4):756-764.
[27]Giménez M A,Lobo,Wagner J,et al.Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans(Vicia faba)spaghetti type pasta[J].Food Chemistry,2013,136(2):538-545.
[28]杨庭,吴娜娜,谭斌,等.挤压改性对糙米粉理化特性的影响[J].食品工业科技,2014,35(24):96-99.
[29]Rafiq A,Sharma S,Singh B,et al.In vitro starch digestibility,degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta[J].Journal of Cereal Science,2017,74(8):279-287.
[30]林雅丽,张晖,王立,等.挤压对糙米中淀粉理化性质的影响[J].现代食品科技,2016,12(5):254-259.
[31]晏梦婷.糙米重组米的糊化回生特性研究[D].武汉:武汉轻工大学,2015.
[32]Arcearce E E,Gallegos J A,Moreno R,et al.Effect of infrared heating on the physicochemical properties of common bean flour[J].CyTA-Journal of Food,2014,12(3):242-248.
[33]Li H,Prakash S,Timothy M,et al.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J].Food Chemistry,2016,196(9):702-711.
[34]Sharma S,Singh N,Singh B,et al.Effect of extrusion on morphology,structural,functional properties and in vitro digestibility of corn,field pea and kidney bean starches[J].Starch-St?rke,2015,67(9):721-728.
[35]Chauhan G S,Sharma P,Bains G S,et al.Effect of extrusion cooking on X-ray diffraction characteristics of rice and legume blends[J].International Journal of Food Properties,2003,6(1):127-133.
[36]Vasanthan T,Jiang G,Yeung J,et al.Dietary fiber profile of barley flour as affected by extrusion cooking[J].Food Chemistry,2002,77(1):35-40.
[37]Pongsawatmanit R,Temsiripong T,Ikeda S,et al.Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch[J].Journal of Food Engineering,2006,77(1):41-50.
[38]林平.超声波预处理对真空冷冻干燥胡萝卜的影响研究[J].食品科技,2010,7(3):116-119.
[39]陈福泉.X射线衍射在淀粉颗粒结晶度研究中的应用[J].食品科学,2010,31(3):284-287.
[40]Liu Y,Chen J,Luo S,et al.Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J].Carbohydrate Polymers,2017,175(12):265-272.
[41]Ye J,Hu X,Zhang F,et al.Freeze-thaw stability of rice starch modified by improved extrusion cooking technology[J].Carbohydrate Polymers,2016,151(5):113-118.
[2]Adom K K,Liu R H.Antioxidant activity of grains[J].Journal of Agricultural and Food Chemistry,2002,50(21):6182-6187.
[3]陈凯新.挤压膨化参数对薏米产品特性的影响[D].北京:中国农业科学院,2013.
[4]Camire M E,Camire A,Krumhar K,et al.Chemical and nutritional changes in foods during extrusion[J].Critical Reviews in Food Science and Nutrition,1990,29(1):35-57.
[5]马萌.菱角粉的理化性质及应用研究[D].无锡:江南大学,2013.
[6]Liu C,Zhang Y,Liu W,et al.Preparation,physicochemical and texture properties of texturized rice produce by improved extrusion cooking technology[J].Journal of Cereal Science,2011,54(3):473-480.
[7]冯秋娟,肖志刚,郑广钊,等.低温加酶挤压玉米淀粉糊化度的研究[J].食品工业科技,2011,24(8):287-290.
[8]叶鸿剑,肖志刚,魏旭,等.豆渣粉低温加酶挤压技术研究[J].中国粮油学报,2011,26(11):98-101.
[9]Zhao M,Zhu D,Sun-Waterhouse D,et al.In vitro and in vivo studies on adlay-derived seed extracts:Phenolic profiles,antioxidant activities,serum uric acid suppression,and xanthine oxidase inhibitory effects[J].Journal of Agricultural and Food Chemistry,2014,62(31):7771-7778.
[10]Zeng X.Changes of biogenic amines in Chinese low-salt fermented fish pieces(Suan yu)inoculated with mixed starter cultures[J].International Journal of Food Science and Technology,2013,48(4):685-692.
[11]Jafari M,Koocheki A,Milani E,et al.Effect of extrusion cooking on chemical structure,morphology,crystallinity and thermal properties of sorghum flour extrudates[J].Journal of Cereal Science,2017,75:324-331.
[12]马永轩,张名位,魏振承,等.挤压膨化对大米和糙米理化与营养特性的影响[J].食品研究与开发,2017,38(12):9-12.
[13]Yan X,Ye R,Chen Y,et al.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115.
[14]Wang L,Duan W,Zhou S,et al.Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta[J].Food Chemistry,2016,204:320-325.
[15]Liu R H.Whole grain phytochemicals and health[J].Journal of Cereal Science,2007,46(3):207-219.
[16]Biliaderis C G,Tonogai J R,Perez C M,et al.Thermophysical properties of milled rice starch as influenced by variety and parboiling method[J].Cereal Chemistry,1993,70(5):512-516.
[17]杨凌霄,程李琳,张晖,等.不同挤压温度对糙米体外抗氧化活性的影响[J].食品工业科技,2014,35(8):135-138.
[18]Zielinski H,Mariusz K,Michalska A,et al.Antioxidants in thermally treated buckwheat groats[J].Molecular Nutrition and Food Research,2010,50(9):824-832.
[19]Ruifen Z,Jianwei C,Sher A K,et al.Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice[J].LWT-Food Science and Technology,2018,88(6):64-70.
[20]Bown A W,Shelp B J,Mclean M D.The metabolism and functions of gamma-aminobutyric acid[J].Trends in Plant Science,1999,4(11):446-452.
[21]Jian G X,Hu Q P,Duan J L,et al.Dynamic changes in γ-aminobutyric acid and glutamate decarboxylase activity in oats(Avena nuda L.)during steeping and germination[J].Journal of Agricultural and Food Chemistry,2010,58(17):9759-9763.
[22]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,25(12):1-5.
[23]Shelp B J,Bown A W,McLean M D,et al.Metabolism and functions of gamma-aminobutyric acid[J].Trends in Plant Science,1999,4(11):446-452.
[24]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013.
[25]李次力,缪铭.挤压膨化处理对亚麻籽粕理化性质的影响[J].食品科学,2007,28(2):105-108.
[26]Sun Q,Han Z,Wang L,et al.Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment[J].Food Chemistry,2014,145(4):756-764.
[27]Giménez M A,Lobo,Wagner J,et al.Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans(Vicia faba)spaghetti type pasta[J].Food Chemistry,2013,136(2):538-545.
[28]杨庭,吴娜娜,谭斌,等.挤压改性对糙米粉理化特性的影响[J].食品工业科技,2014,35(24):96-99.
[29]Rafiq A,Sharma S,Singh B,et al.In vitro starch digestibility,degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta[J].Journal of Cereal Science,2017,74(8):279-287.
[30]林雅丽,张晖,王立,等.挤压对糙米中淀粉理化性质的影响[J].现代食品科技,2016,12(5):254-259.
[31]晏梦婷.糙米重组米的糊化回生特性研究[D].武汉:武汉轻工大学,2015.
[32]Arcearce E E,Gallegos J A,Moreno R,et al.Effect of infrared heating on the physicochemical properties of common bean flour[J].CyTA-Journal of Food,2014,12(3):242-248.
[33]Li H,Prakash S,Timothy M,et al.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J].Food Chemistry,2016,196(9):702-711.
[34]Sharma S,Singh N,Singh B,et al.Effect of extrusion on morphology,structural,functional properties and in vitro digestibility of corn,field pea and kidney bean starches[J].Starch-St?rke,2015,67(9):721-728.
[35]Chauhan G S,Sharma P,Bains G S,et al.Effect of extrusion cooking on X-ray diffraction characteristics of rice and legume blends[J].International Journal of Food Properties,2003,6(1):127-133.
[36]Vasanthan T,Jiang G,Yeung J,et al.Dietary fiber profile of barley flour as affected by extrusion cooking[J].Food Chemistry,2002,77(1):35-40.
[37]Pongsawatmanit R,Temsiripong T,Ikeda S,et al.Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch[J].Journal of Food Engineering,2006,77(1):41-50.
[38]林平.超声波预处理对真空冷冻干燥胡萝卜的影响研究[J].食品科技,2010,7(3):116-119.
[39]陈福泉.X射线衍射在淀粉颗粒结晶度研究中的应用[J].食品科学,2010,31(3):284-287.
[40]Liu Y,Chen J,Luo S,et al.Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J].Carbohydrate Polymers,2017,175(12):265-272.
[41]Ye J,Hu X,Zhang F,et al.Freeze-thaw stability of rice starch modified by improved extrusion cooking technology[J].Carbohydrate Polymers,2016,151(5):113-118.