预酶解-挤压膨化对全谷物糙米粉品质特性的影响
|
摘要
以3种糙米(普通糙米、红色糙米、黑色糙米)为原料,预酶解-挤压膨化制备实验组糙米粉,未经预酶解处理直接挤压膨化制备对照组糙米粉,分别测定其水溶性指数、吸水性指数、结块率、分散时间、米糊黏度、色度、糊化度、感官评分以及淀粉、还原糖、蛋白质含量等指标,并对淀粉和蛋白质进行体外模拟消化,比较并分析预酶解-挤压膨化对糙米粉品质特性的影响。结果表明:与直接挤压膨化相比,预酶解-挤压膨化处理使普通糙米、红色糙米、黑色糙米3种糙米粉的水溶性指数分别提高了2.04、1.35倍和1.71倍;吸水性指数分别降低了67.87%、60.96%和62.17%;结块率分别提高了5.44、6.27倍和3.07倍;分散时间分别缩短了66.61%、61.79%和64.30%;米糊黏度降低,黏度曲线趋于平直,剪切稀释效应减弱;淀粉含量分别降低了29.22%、28.71%和26.70%,糊化度分别降低了19.53%、8.94%和13.13%;可溶性蛋白含量分别提高了1.50、2.87倍和2.27倍;差异均达显著水平(P<0.05)。同时,亮度值略有升高,色差值分别为3.01、4.66、3.28;快消化淀粉比例降低,慢消化淀粉和抗性淀粉比例升高;蛋白质体外消化速率加快,消化率升高;综合感官评分显著升高(P<0.05)。实验结果表明预酶解-挤压膨化处理提高了糙米粉的冲调分散性、降低了米糊黏度,提高了感官评分和蛋白质体外消化性能,对糙米粉品质具有提升作用。为拓宽糙米的加工利用途径、促进预酶解-挤压膨化技术在谷物加工领域中的应用提供了理论指导。
To investigate the combined effect of enzymatic pretreatment and extrusion on the quality characteristics of brown rice flour, extruded brown rice flours with and without enzymatic pretreatment(control) from ordinary, red and black brown rice were examined for water solubility index, water absorption index, agglomeration rate, dispersion time, paste viscosity, color, gelatinization degree, sensory evaluation score, starch, reducing sugar and protein contents, and in vitro starch and protein digestibility. The results showed that compared with direct extrusion, enzymatic pretreatment combined with extrusion increased the water solubility index of ordinary, red and black brown rice flours by 3.04, 2.35 and 2.71 times, decreased the water absorption index by 67.87%, 60.96% and 62.17%, elevated the agglomeration rate by 6.44, 7.27 and 4.07 times, and reduced the dispersion time by 66.61%, 61.79% and 64.30%, respectively. Moreover the combined treatment decreased the viscosity of brown rice paste and weakened the shear-thinning behavior and the viscosity curves were more flat with it. The combined treatment reduced the starch content of ordinary, red and black brown rice flours by 29.22%, 28.71% and 26.70%, and the gelatinization degree by 19.53%, 8.94% and 13.13%; and increased the soluble protein content by 2.50, 3.87 and 3.27 times, respectively. All of these changes were statistically significant(P < 0.05). The color difference(ΔE) values of extruded ordinary, red and black brown rice flours with enzymatic pretreatment were 3.01, 4.66 and 3.28, respectively The combined treatment augmented slightly lightness value, reduced the percentage of rapidly digestible starch, increased the percentage of slowly digestible and resistant starch, enhanced the in vitro digestion rate and digestibility of protein, and resulted in significantly higher sensory evaluation scores(P < 0.05). The above data demonstrated that combined enzymatic pretreatment and extrusion improved the dispersibility of brown rice flour, reduced the paste viscosity, and increased sensory evaluation scores and protein digestibility in vitro. In conclusion, enzymatic pretreatment combined with extrusion can be viewed as a new approach for the processing and utilization of brown rice and has potential for application in cereal processing.
To investigate the combined effect of enzymatic pretreatment and extrusion on the quality characteristics of brown rice flour, extruded brown rice flours with and without enzymatic pretreatment(control) from ordinary, red and black brown rice were examined for water solubility index, water absorption index, agglomeration rate, dispersion time, paste viscosity, color, gelatinization degree, sensory evaluation score, starch, reducing sugar and protein contents, and in vitro starch and protein digestibility. The results showed that compared with direct extrusion, enzymatic pretreatment combined with extrusion increased the water solubility index of ordinary, red and black brown rice flours by 3.04, 2.35 and 2.71 times, decreased the water absorption index by 67.87%, 60.96% and 62.17%, elevated the agglomeration rate by 6.44, 7.27 and 4.07 times, and reduced the dispersion time by 66.61%, 61.79% and 64.30%, respectively. Moreover the combined treatment decreased the viscosity of brown rice paste and weakened the shear-thinning behavior and the viscosity curves were more flat with it. The combined treatment reduced the starch content of ordinary, red and black brown rice flours by 29.22%, 28.71% and 26.70%, and the gelatinization degree by 19.53%, 8.94% and 13.13%; and increased the soluble protein content by 2.50, 3.87 and 3.27 times, respectively. All of these changes were statistically significant(P < 0.05). The color difference(ΔE) values of extruded ordinary, red and black brown rice flours with enzymatic pretreatment were 3.01, 4.66 and 3.28, respectively The combined treatment augmented slightly lightness value, reduced the percentage of rapidly digestible starch, increased the percentage of slowly digestible and resistant starch, enhanced the in vitro digestion rate and digestibility of protein, and resulted in significantly higher sensory evaluation scores(P < 0.05). The above data demonstrated that combined enzymatic pretreatment and extrusion improved the dispersibility of brown rice flour, reduced the paste viscosity, and increased sensory evaluation scores and protein digestibility in vitro. In conclusion, enzymatic pretreatment combined with extrusion can be viewed as a new approach for the processing and utilization of brown rice and has potential for application in cereal processing.
引文
[1]MENDEL F.Rice brans,rice bran oils,and rice hulls:composition,food and industrial uses,and bioactivities in humans,animals,and cells[J].Journal of Agricultural and Food Chemistry,2013,61(45):10626-10641.DOI:10.1021/jf403635v.
[2]尤亮亮,金惠玉,苏萍,等.米糠蛋白及酚类的综合研究进展[J].食品工业,2015,36(11):267-270.
[3]HUANG S H,LEAN T N.Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan[J].Journal of Food Composition and Analysis,2012,26(1/2):122-127.DOI:10.1016/j.jfca.2012.03.009.
[4]RENUKA D R,ARUMUGHAN C.Antiradical efficacy of phytochemical extracts from defatted rice bran[J].Food and Chemical Toxicology,2007,45(10):2014-2021.DOI:10.1016/j.fct.2007.04.020.
[5]齐琳琳,于亮,于勇.糙米的营养价值及其加工技术研究进展[J].中国食物与营养,2015,21(3):68-71.DOI:10.3969/j.issn.1006-9577.2015.03.018.
[6]MIRIAM M S,SOLANGE G C B,CARLOS T S D,et al.Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement[J].Food Chemistry,2014,163:23-30.DOI:10.1016/j.foodchem.2014.04.076.
[7]叶琼娟,杨公明,张全凯,等.挤压膨化技术及其最新应用进展[J].食品安全质量检测学报,2013,4(5):1329-1334.
[8]QI P X,ONWULATA C I.Physical properties,molecular structures,and protein quality of texturized whey protein isolate:effect of extrusion temperature[J].Journal of Agricultural and Food Chemistry,2011,59(9):4668-4675.DOI:10.1021/jf2011744.
[9]金增辉.膨化法加工速食糙米粉[J].粮食与油脂,1995(1):7-12.
[10]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业,2012,38(8):73-77.DOI:10.13995/j.cnki.11-1802/ts.2012.08.036.
[11]张冬媛,邓媛元,张名位,等.发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J].中国农业科学,2015,48(4):759-768.DOI:10.3864/j.issn.0578-1752.2015.04.13.
[12]XU Enbo,WU Zhengzong,PAN Xiaowei,et al.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour[J].Food Chemistry,2016,197:114-123.DOI:10.1016/j.foodchem.2015.10.109.
[13]XU Enbo,WU Zhengzong,LONG Jie,et al.Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis[J].Journal of Functional Foods,2015,17:214-226.DOI:10.1016/j.jff.2015.05.032.
[14]MYAT L,RYU G H.Effect of thermostableα-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch[J].Journal of the Science of Food and Agriculture,2014,94(2):288-295.DOI:10.1002/jsfa.6252.
[15]申德超,王国庆,马成业.低温挤压加酶大米作啤酒辅料的糖化试验[J].农业机械学报,2010,41(10):152-158.DOI:10.3969/j.issn.1000-1298.2010.10.032.
[16]ANDERSON R A,CONWAY H F,PEPLINSKI A J.Gelatinization of corn grits by roll cooking,extrusion cooking and steaming[J].StarchSt?rke,1970,22(4):130-135.DOI:10.1002/star.19700220408.
[17]刘静波,马爽,刘博群,等.喷雾干燥条件对高铁蛋粉溶解特性的影响[J].农业工程学报,2011,27(11):365-371.DOI:10.3969/j.issn.1002-6819.2011.11.068.
[18]文伟,张名位,刘磊,等.乳酸菌发酵对脱脂米糠中糖和酚类物质含量的影响[J].现代食品科技,2016,32(2):137-141.DOI:10.13982/j.mfst.1673-9078.2016.2.021.
[19]方勇,王红盼,杨文建,等.金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J].中国农业科学,2016,49(4):727-738.DOI:10.3864/j.issn.0578-1752.2016.04.012.
[20]BIRCH G G,PRIESTLEY R J.Degree of gelatinisation of cooked rice[J].Starch-St?rke,1973,25(3):98-100.DOI:10.1002/star.19730250308.
[21]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(2):33-50.
[22]甄红敏,栾广忠,胡新中,等.灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响[J].麦类作物学报,2011,31(3):475-479.DOI:10.7606/j.issn.1009-1041.2011.03.016.
[23]张丽霞,黄纪念,宋国辉,等.营养黑芝麻糊生产工艺的研究[J].农产品加工(学刊),2012(1):30-34.DOI:10.3969/jissn.1671-9646(X).2012.01.007.
[24]MEZREB K,GOULLIEUX A,RALAINIRINA R,et al.Effect of sucrose on the textural properties of corn and wheat extrudates[J].Carbohydrate Polymers,2006,64(1):1-8.DOI:10.1016/j.carbpol.2005.09.007.
[25]KEITH F P,JENNY F,PETER A,et al.Co-effect of salt and sugar on extrusion processing,rheology,structure and fracture mechanical properties of wheat-corn blend[J].Journal of Food Engineering,2014,127:58-66.DOI:10.1016/j.jfoodeng.2013.11.026.
[26]KOKINI J L,CHANG C N,LAI L S.The role of rheological properties on extrudate expansion[M]//Food Extrusion Science and Technology.New York:Marcel Dekker Inc.,1992:631-653.
[27]刘超,张波,魏益民.影响淀粉类挤压膨化产品膨化率的因素研究进展[J].中国粮油学报,2013,28(7):124-128.DOI:10.3969/j.issn.1003-0174.2013.07.024.
[28]BRYANT R J,KADAN R S,CHAMPAGNE E T,et al.Functional and digestive characteristics of extruded rice flour[J].Cereal Chemistry,2001,78(2):131-137.DOI:10.1094/CCHEM.2001.78.2.131.
[29]朱云辉,晏晖,段元锋,等.发芽苦荞花生复合营养粉的研制[J].食品工业科技,2015,23:234-238;244.DOI:10.13386/j.issn1002-0306.2015.23.040.
[30]ZAUPA M,CALANI L,RIO D D,et al.Characterization of total antioxidant capacity and(poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking[J].Food Chemistry,2015,187:338-347.DOI:10.1016/j.foodchem.2015.04.055.
[31]ZHANG H C,SHAO Y F,BAO J S,et al.Phenolic compounds and antioxidant properties of breeding lines between the white and black rice[J].Food Chemistry,2015,172:630-639.DOI:10.1016/j.foodchem.2014.09.118.
[32]PAIVA F F,VANIER N L,BERRIOS J J,et al.Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling[J].Journal of Food Composition and Analysis,2014,35(1):10-17.DOI:10.1016/j.jfca.2014.05.003.
[33]DE MESA-STONESTREET J N,ALAVI S,GWIRTZ J.Extrusionenzyme liquefaction as a method for producing sorghum protein concentrates[J].Journal of Food Engineering,2012,108(2):365-375.DOI:10.1016/j.jfoodeng.2011.07.024.
[34]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,2011,32(8):287-290;294.DOI:10.13386/j.issn1002-0306.2011.08.094.
[2]尤亮亮,金惠玉,苏萍,等.米糠蛋白及酚类的综合研究进展[J].食品工业,2015,36(11):267-270.
[3]HUANG S H,LEAN T N.Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan[J].Journal of Food Composition and Analysis,2012,26(1/2):122-127.DOI:10.1016/j.jfca.2012.03.009.
[4]RENUKA D R,ARUMUGHAN C.Antiradical efficacy of phytochemical extracts from defatted rice bran[J].Food and Chemical Toxicology,2007,45(10):2014-2021.DOI:10.1016/j.fct.2007.04.020.
[5]齐琳琳,于亮,于勇.糙米的营养价值及其加工技术研究进展[J].中国食物与营养,2015,21(3):68-71.DOI:10.3969/j.issn.1006-9577.2015.03.018.
[6]MIRIAM M S,SOLANGE G C B,CARLOS T S D,et al.Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement[J].Food Chemistry,2014,163:23-30.DOI:10.1016/j.foodchem.2014.04.076.
[7]叶琼娟,杨公明,张全凯,等.挤压膨化技术及其最新应用进展[J].食品安全质量检测学报,2013,4(5):1329-1334.
[8]QI P X,ONWULATA C I.Physical properties,molecular structures,and protein quality of texturized whey protein isolate:effect of extrusion temperature[J].Journal of Agricultural and Food Chemistry,2011,59(9):4668-4675.DOI:10.1021/jf2011744.
[9]金增辉.膨化法加工速食糙米粉[J].粮食与油脂,1995(1):7-12.
[10]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业,2012,38(8):73-77.DOI:10.13995/j.cnki.11-1802/ts.2012.08.036.
[11]张冬媛,邓媛元,张名位,等.发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J].中国农业科学,2015,48(4):759-768.DOI:10.3864/j.issn.0578-1752.2015.04.13.
[12]XU Enbo,WU Zhengzong,PAN Xiaowei,et al.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour[J].Food Chemistry,2016,197:114-123.DOI:10.1016/j.foodchem.2015.10.109.
[13]XU Enbo,WU Zhengzong,LONG Jie,et al.Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis[J].Journal of Functional Foods,2015,17:214-226.DOI:10.1016/j.jff.2015.05.032.
[14]MYAT L,RYU G H.Effect of thermostableα-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch[J].Journal of the Science of Food and Agriculture,2014,94(2):288-295.DOI:10.1002/jsfa.6252.
[15]申德超,王国庆,马成业.低温挤压加酶大米作啤酒辅料的糖化试验[J].农业机械学报,2010,41(10):152-158.DOI:10.3969/j.issn.1000-1298.2010.10.032.
[16]ANDERSON R A,CONWAY H F,PEPLINSKI A J.Gelatinization of corn grits by roll cooking,extrusion cooking and steaming[J].StarchSt?rke,1970,22(4):130-135.DOI:10.1002/star.19700220408.
[17]刘静波,马爽,刘博群,等.喷雾干燥条件对高铁蛋粉溶解特性的影响[J].农业工程学报,2011,27(11):365-371.DOI:10.3969/j.issn.1002-6819.2011.11.068.
[18]文伟,张名位,刘磊,等.乳酸菌发酵对脱脂米糠中糖和酚类物质含量的影响[J].现代食品科技,2016,32(2):137-141.DOI:10.13982/j.mfst.1673-9078.2016.2.021.
[19]方勇,王红盼,杨文建,等.金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J].中国农业科学,2016,49(4):727-738.DOI:10.3864/j.issn.0578-1752.2016.04.012.
[20]BIRCH G G,PRIESTLEY R J.Degree of gelatinisation of cooked rice[J].Starch-St?rke,1973,25(3):98-100.DOI:10.1002/star.19730250308.
[21]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(2):33-50.
[22]甄红敏,栾广忠,胡新中,等.灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响[J].麦类作物学报,2011,31(3):475-479.DOI:10.7606/j.issn.1009-1041.2011.03.016.
[23]张丽霞,黄纪念,宋国辉,等.营养黑芝麻糊生产工艺的研究[J].农产品加工(学刊),2012(1):30-34.DOI:10.3969/jissn.1671-9646(X).2012.01.007.
[24]MEZREB K,GOULLIEUX A,RALAINIRINA R,et al.Effect of sucrose on the textural properties of corn and wheat extrudates[J].Carbohydrate Polymers,2006,64(1):1-8.DOI:10.1016/j.carbpol.2005.09.007.
[25]KEITH F P,JENNY F,PETER A,et al.Co-effect of salt and sugar on extrusion processing,rheology,structure and fracture mechanical properties of wheat-corn blend[J].Journal of Food Engineering,2014,127:58-66.DOI:10.1016/j.jfoodeng.2013.11.026.
[26]KOKINI J L,CHANG C N,LAI L S.The role of rheological properties on extrudate expansion[M]//Food Extrusion Science and Technology.New York:Marcel Dekker Inc.,1992:631-653.
[27]刘超,张波,魏益民.影响淀粉类挤压膨化产品膨化率的因素研究进展[J].中国粮油学报,2013,28(7):124-128.DOI:10.3969/j.issn.1003-0174.2013.07.024.
[28]BRYANT R J,KADAN R S,CHAMPAGNE E T,et al.Functional and digestive characteristics of extruded rice flour[J].Cereal Chemistry,2001,78(2):131-137.DOI:10.1094/CCHEM.2001.78.2.131.
[29]朱云辉,晏晖,段元锋,等.发芽苦荞花生复合营养粉的研制[J].食品工业科技,2015,23:234-238;244.DOI:10.13386/j.issn1002-0306.2015.23.040.
[30]ZAUPA M,CALANI L,RIO D D,et al.Characterization of total antioxidant capacity and(poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking[J].Food Chemistry,2015,187:338-347.DOI:10.1016/j.foodchem.2015.04.055.
[31]ZHANG H C,SHAO Y F,BAO J S,et al.Phenolic compounds and antioxidant properties of breeding lines between the white and black rice[J].Food Chemistry,2015,172:630-639.DOI:10.1016/j.foodchem.2014.09.118.
[32]PAIVA F F,VANIER N L,BERRIOS J J,et al.Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling[J].Journal of Food Composition and Analysis,2014,35(1):10-17.DOI:10.1016/j.jfca.2014.05.003.
[33]DE MESA-STONESTREET J N,ALAVI S,GWIRTZ J.Extrusionenzyme liquefaction as a method for producing sorghum protein concentrates[J].Journal of Food Engineering,2012,108(2):365-375.DOI:10.1016/j.jfoodeng.2011.07.024.
[34]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,2011,32(8):287-290;294.DOI:10.13386/j.issn1002-0306.2011.08.094.