挤压膨化对麦胚-玉米混合粉理化性质的影响
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摘要
以玉米为基料,分别添加质量分数为10%、20%、30%、40%、50%的麦胚,然后在180、230 r/min和280 r/min 3种转速下对其进行挤压膨化制备得到膨化产物。对膨化产物的单位消耗机械能(SME)、块密度(PD)、膨化度(ER)、硬度、吸水性指数(WAI)、水溶性指数(WSI)、X射线衍射(XRD)、淀粉与脂肪的络合程度(CI值)等理化性质进行检测。结果表明,当麦胚含量增加时,混合粉的SME呈下降趋势,PD显著上升,ER整体呈下降趋势,硬度逐渐增强,WAI呈显著下降趋势,WSI有小幅上升,CI值呈上升趋势。当螺杆转速由180 r/min上升到280 r/min时,SEM变大,PD在麦胚含量高于20%、180 r/min的条件下明显高于其他2个高转速的值,ER下降,硬度无明显差异,WAI和WSI会上升,XRD扫描图显示其晶体结构未发生明显变化,转速对CI值无明显影响。文章揭示了麦胚添加量和机械转速对麦胚-玉米混合粉在挤压膨化过程中理化性质变化的影响规律,为麦胚在膨化食品中的应用提供依据。
In this paper, wheat germ was added to corn with 10%, 20%, 30%, 40% and 50% respectively, extruded products were prepared by extrusion at 180 r/min, 230 r/min and 280 r/min respectively at three screw speeds. The physical and chemical properties of the extruded powder such as specific mechanical energy(SME), piece density(PD), expansion ratio(ER), hardness, water absorption index(WAI), water solubility index(WSI), X-ray diffraction(XRD) and starch-lipid complexes index(CI) were measured. The results showed that when the content of wheat germ increased, SME of wheat germ-corn mixed powder were downward trend, PD increased evidently, ER overall declined, the hardness increased gradually, WAI decreased significantly and WSI increased slightly, CI increased when the wheat germ content got higher. When the screw speed increase from 180 r/min to 280 r/min, SME increased, when the wheat germ was more than 20%, PD was obviously higher at 180 r/min than the other two screw speed. ER decreased when the screw speed got higher. The screw speed had little influence on the hardness. WAI and WSI increased when the screw speed got faster. XRD scan showed that the crystal structure did not change obviously. CI did not change obviously when the screw speed changed. The effect of wheat germ addition and screw speed on the change of physicochemical properties of wheat germ-corn mixed powder during extrusion were revealed in this paper, which provided a basis for the application of wheat germ in expanded food.
In this paper, wheat germ was added to corn with 10%, 20%, 30%, 40% and 50% respectively, extruded products were prepared by extrusion at 180 r/min, 230 r/min and 280 r/min respectively at three screw speeds. The physical and chemical properties of the extruded powder such as specific mechanical energy(SME), piece density(PD), expansion ratio(ER), hardness, water absorption index(WAI), water solubility index(WSI), X-ray diffraction(XRD) and starch-lipid complexes index(CI) were measured. The results showed that when the content of wheat germ increased, SME of wheat germ-corn mixed powder were downward trend, PD increased evidently, ER overall declined, the hardness increased gradually, WAI decreased significantly and WSI increased slightly, CI increased when the wheat germ content got higher. When the screw speed increase from 180 r/min to 280 r/min, SME increased, when the wheat germ was more than 20%, PD was obviously higher at 180 r/min than the other two screw speed. ER decreased when the screw speed got higher. The screw speed had little influence on the hardness. WAI and WSI increased when the screw speed got faster. XRD scan showed that the crystal structure did not change obviously. CI did not change obviously when the screw speed changed. The effect of wheat germ addition and screw speed on the change of physicochemical properties of wheat germ-corn mixed powder during extrusion were revealed in this paper, which provided a basis for the application of wheat germ in expanded food.
引文
[1]刘海军,穆玉云,李亮.挤压膨化参数对膨化大豆质量及营养成分的影响[J].饲料工业,2013,34(3):8-10
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[6]郑喜群,马艳秋,刘晓兰,等.挤压膨化对玉米醇溶蛋白结构特性的影响[J].华南理工大学学报(自然科学版),2014,(3):131-136
[7]杜双奎,魏益民,张波,等.玉米籽粒品质性状与挤压膨化特性的关系[J].中国农业科学,2005,38(9):1876-1881
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[9] Zhu L J, Shukri R, Mesa-Stonestreet N J D, et al.Mechanical and microstructural properties of soy proteinhigh amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion[J].Journal of Food Engineering,2010,100(2):232-238
[10] Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean[J]. Journal of Food S cience,2015,80(12):E2782-E2791
[11] De P T, Derossi A, Talja R A, et al. Study of starchlipid complexes in model system and real food produced using extrusion-cooking technology[J]. Innovative Food Science&Emerging Technologies,2011,12(4):610-616
[12] Soong Y Y,Hui J G,Henry C J K. The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch[J]. International Journal of Food Sciences&Nutrition,2013,64(5):641-647
[13]赵学伟,魏益民,张波.挤压对小米淀粉理化特性的影响[J].食品工业科技,2012,33(6):185-188
[14] Normelljhoee D M, Sajid A, Narpinder S, et al. Soy protein-fortified expanded extrudates:Baseline study using normal corn starch[J]. Journal of Food Engineering,2014,90(7):262-270
[15]耿贵工,张波,严军辉,等.双螺杆挤压机操作参数对蚕豆挤出物径向膨化率的影响[J].中国粮油学报,2013,28(7):76-80
[16] Li S Q, Zhang H Q, Jin Z T, et al. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration[J].International Journal of Food Science&Technology,2005,40(7):731-741
[17] Seker M. Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed[J]. Journal of the Science of Food&Agriculture,2005,85(7):1161-1165
[18] Ding Q B,Ainsworth P,Tucker G,et al. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks[J]. Journal of Food Engineering,2005,66(3):283-289
[19] Wei C, Qin F, Zhou W, et al. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating[J]. Food Chemistry,2011,128(3):645-652
[20] Tang M C, Copeland L. Analysis of complexes between lipids and wheat starch[J]. Carbohydrate Polymers,2007,67(1):80-85
[2]杨薇.螺杆挤压机及其在食品工业中的应用[J].昆明理工大学学报(自然科学版),2001,26(3):78-83
[3]樊永华.麦胚的综合开发利用研究[J].粮食科技与经济,2013,38(2):58-60
[4] Pomeranz Y. Wheat:chemistry and technology[M]. st Paul,MN, USA:AACC International Inc,1971
[5]葛毅强,蔡同一.小麦胚芽及其综合利用的研究进展[J].粮食与饲料工业,2000,(8):3-6
[6]郑喜群,马艳秋,刘晓兰,等.挤压膨化对玉米醇溶蛋白结构特性的影响[J].华南理工大学学报(自然科学版),2014,(3):131-136
[7]杜双奎,魏益民,张波,等.玉米籽粒品质性状与挤压膨化特性的关系[J].中国农业科学,2005,38(9):1876-1881
[8]赵学伟,魏益民.加工参数对挤压膨化食品膨胀度的影响[J].粮食与饲料工业,2008,(1):24-26
[9] Zhu L J, Shukri R, Mesa-Stonestreet N J D, et al.Mechanical and microstructural properties of soy proteinhigh amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion[J].Journal of Food Engineering,2010,100(2):232-238
[10] Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean[J]. Journal of Food S cience,2015,80(12):E2782-E2791
[11] De P T, Derossi A, Talja R A, et al. Study of starchlipid complexes in model system and real food produced using extrusion-cooking technology[J]. Innovative Food Science&Emerging Technologies,2011,12(4):610-616
[12] Soong Y Y,Hui J G,Henry C J K. The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch[J]. International Journal of Food Sciences&Nutrition,2013,64(5):641-647
[13]赵学伟,魏益民,张波.挤压对小米淀粉理化特性的影响[J].食品工业科技,2012,33(6):185-188
[14] Normelljhoee D M, Sajid A, Narpinder S, et al. Soy protein-fortified expanded extrudates:Baseline study using normal corn starch[J]. Journal of Food Engineering,2014,90(7):262-270
[15]耿贵工,张波,严军辉,等.双螺杆挤压机操作参数对蚕豆挤出物径向膨化率的影响[J].中国粮油学报,2013,28(7):76-80
[16] Li S Q, Zhang H Q, Jin Z T, et al. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration[J].International Journal of Food Science&Technology,2005,40(7):731-741
[17] Seker M. Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed[J]. Journal of the Science of Food&Agriculture,2005,85(7):1161-1165
[18] Ding Q B,Ainsworth P,Tucker G,et al. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks[J]. Journal of Food Engineering,2005,66(3):283-289
[19] Wei C, Qin F, Zhou W, et al. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating[J]. Food Chemistry,2011,128(3):645-652
[20] Tang M C, Copeland L. Analysis of complexes between lipids and wheat starch[J]. Carbohydrate Polymers,2007,67(1):80-85