3种膨化方式处理对萌芽糙米品质的影响  

Effects of three different puffing methods on the quality of germinated brown rice

作　　者：赵颖[1] 申莉丽[1] 姜雯翔[1] 顾振新[1] 韩永斌[1] 胡秋辉[2] 方勇[2] 陈沁滨 

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,江苏南京210095 [2]南京财经大学食品科学与工程学院,江苏南京210046 [3]南京市农垦生物科技有限公司,江苏南京210012

出　　处：《食品与发酵工业》2016年第3期150-155,共6页Food and Fermentation Industries

基　　金：粮食公益性行业科研专项(201313011)

摘　　要：比较研究了挤压、气流和微波膨化对萌芽糙米(粳稻5055)营养成分、色泽、水溶和吸水指数的影响。结果表明:与原料萌芽糙米相比,挤压、气流和微波膨化还原糖分别减少了62.5%、96.71%和66.45%;可溶性蛋白分别减少了58.86%、73.42%和59.01%;γ-氨基丁酸(γ-aminobutyric acid,GABA)含量减少了37.21%、63.66%和77.70%;L*值分别降低了2.01%、6.10%和6.20%;而吸水指数是原料的2.92、2.14和1.63倍。挤压膨化显著降低萌芽糙米中总淀粉和直链淀粉含量(P<0.05),分别比原料减少11.12%和98.90%;气流和微波膨化对其影响不显著(P>0.05);微波膨化显著增加萌芽糙米中抗性淀粉含量(P<0.05),是原料的2.25倍;但挤压和气流膨化对其影响不显著(P>0.05);气流和微波膨化显著降低了水溶指数(P<0.05),比原料减少38.60%和49.12%;挤压膨化能显著增加水溶指数(P<0.05),是原料的2.47倍。与气流和微波膨化相比,挤压膨化使萌芽糙米中还原糖、可溶性蛋白、GABA含量损失都较少;a*、b*和ΔE值均最低;L*值、水溶和吸水指数最高。因此,挤压膨化最有利于保留萌芽糙米的营养成分,同时也能最大程度改善其水溶性和吸水性。Effects of extrusion,air puffing and microwave puffing methods on nutrients,color,water solubility index and water absorption index of germinated brown rice（ Japonica 5055） were investigated. Compared with the raw brown rice,the reducing sugar content of extruded,air and microwave puffed germinated brown rice was reduced by62. 5%,96. 71% and 66. 45%, respectively. Meanwhile soluble protein content was decreased by 58. 86%,73. 42% and 59. 01%,respectively. As for GABA content,it decreased by 37. 21%,63. 66% and 77. 70 %,respectively. L^＊value was reduced by 2. 01%,6. 10% and 6. 20 %,respectively. Water absorption index was 1. 92,1. 14 and 0. 63 times higher than the raw materials. Moreover,extrusion significantly decreased total starch and amylose content（ P〈0. 05）,and were 11. 12% and 98. 90% lower than the control. However,neither the impact of air nor microwave puffing was significant（ P〉0. 05）. Microwave puffing significantly increased resistant of starch content（ P〈0. 05）,which was 2. 25 times higher than the raw materials. The impacts of extrusion and air puffing were not significant（ P〉0. 05）. Air and microwave puffing significantly reduced water solubility index（ P〈0. 05） by38. 60% and 49. 12%,respectively. Extrusion significantly increased water solubility index（ P〈0. 05） to 2. 47 times higher than the raw materials. Compared with the samples processed by air and microwave puffing,the contents of reducing sugar,soluble protein,and GABA in extruded germinated brown rice were well-preserved. At the same time,a^＊,b^＊and ΔE values were the lowest,and values of L^＊,WAI and WSI were the highest. In summary,extrusion can retain most of beneficial nutrients in germinates brown rice,and it improves the water solubility and water absorption index.

关 键 词：萌芽糙米 挤压膨化 气流膨化 微波膨化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]