CO_2爆破挤压改性麦麸理化特性的初步研究  

A preliminary study on the physicochemical properties of wheat bran modified by CO_2 blasting extrusion

作　　者：李升[1] 龙道崎[1,2] 魏富彬 叶发银[1,3] 赵国华[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆安全技术职业学院,重庆404020 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2016年第4期130-136,共7页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100805-2);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：利用单因素实验法探讨CO_2爆破挤压工艺参数(物料含水量、螺杆转速、终桶温度)对麸皮中的水溶性膳食纤维含量、色泽、持水力、持油力、膨胀力以及抗氧化活性的影响规律。结果表明:在物料含水量为25 g/100 g、螺杆转速为190 r/min、挤压螺桶温度为65-105-135-185℃的工艺条件下,经过CO_2爆破挤压改性后的麸皮中水溶性膳食纤维(soluble dietary fiber,SDF)含量可从最初的2.50 g/100 g提升到9.97 g/100 g,并且其膳食纤维的持水力、持油力、膨胀力得到显著改善。与原料麸皮和传统挤压相比,CO_2爆破挤压处理对麸皮的多糖晶态结构以及热稳定性并未产生显著的影响,但使其抗氧化活性得到显著提高。The influences of blasting extrusion processing parameters（ feed moisture,screw speed,extrusion die temperature） on SDF fraction,color,water hold capacity,oil hold capacity,swelling capacity and antioxidant activities of wheat bran（ WB） were investigated by the single factor experiments method. The results showed that the optimum extrusion conditions for the preparation of modified WB were feed moisture of 25 g /100 g,screw speed of 190 r /min,extrusion temperature of 65- 105- 135- 185 ℃. Under these conditions SDF fraction in WB could increase from 2. 50 g /100 g to 9. 97 g /100 g and the water hold capacity,oil hold capacity,swelling capacity of product could be significantly improved（ P〈0. 05）. Thermal properties and crystal structure analysis indicated that there were no markedly differences among the untreated,the reference extruded and CO2 blasting extruded WB,while the antioxidant activities of WB treated by CO2 blasting extrusion could be significantly increased than the untreated and ordinary extrusion WB（ P〈0. 05）.

关 键 词：CO2爆破挤压工艺参数 麦麸 水溶性膳食纤维 理化性质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]