挤压膨化对发芽糙米理化性质的影响  

Effects of Extrusion on Physiochemical Property of Germinated Brown Rice

作　　者：韩永斌[1] 刘桂玲[2] 史晓媛[1] 刘娟[1] 李冰冰[1] 顾振新[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京210095 [2]南京农业大学理学院,南京210095

出　　处：《中国粮油学报》2010年第12期1-5,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省科技支撑项目(BE2008309)

摘　　要：以发芽糙米为原料,分析了发芽糙米经过挤压膨化前后的淀粉、蛋白质和氨基酸组成等营养成分含量的变化,研究了挤压膨化对发芽糙米理化性质的影响。结果表明:挤压膨化后发芽糙米中的淀粉、蛋白质和脂肪含量弱有减少,还原糖含量增加,氨基酸含量和组成变化不明显。挤压膨化后,发芽糙米的吸水性和水溶性都分别比未膨化的高出1.28和0.78倍;容重明显降低,糊化度大幅提高;挤压膨化发芽糙米的RVA谱特征值中,热浆黏度、最终黏度和峰值时间较发芽糙米的升高,其他特征值均有所下降;发芽糙米经挤压膨化后变为网状多孔的结构。To investigate the effect of extrusion on the physiochemical property of germinated brown rice,the starch,protein,amino acids,reducing sugar,and fat in extruded and un-extruded germinated brown rice were analyzed.Results：Extrusion leads the contents of starch,protein and fat in germinated brown rice slightly reduced and reducing sugar content increased,and composition of amino acids show no significant change.The indexes of water absorption and water solubility of extruded germinated brown rice are 1.28 and 0.78 times higher than those of un-extruded,respectively.The volume weight of extruded germinated brown rice decreases obviously whereas the degree of gelatinization increases greatly.Among the RVA eigenvalues of extruded germinated brown rice,hot viscosity,final viscosity and peak time increase whereas other eigenvalues decrease.SEM indicates that the microstructure of extruded germinated brown rice changes to be porous network.

关 键 词：发芽糙米 挤压膨化 理化性质 

分 类 号：O622.6[理学—有机化学]