白燕2号燕麦的双螺杆挤出物的理化特性分析  

Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’

作　　者：舒恒[1,2] 蒋旭[1,2] 王新康[2] 李慧慧[2] 袁娟丽[1,3] 陈红兵[1,4] 高金燕[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330031 [3]南昌大学药学院,江西南昌330006 [4]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品科学》2016年第15期83-87,共5页Food Science

基　　金：科技部国际科技合作专项(2013DFG31380);江西省对外科技合作计划项目(20121BDH80019);江西省科技计划项目(20132BBG70101)

摘　　要：为探究双螺杆挤压处理对白燕2号燕麦理化特性的影响,以白燕2号裸燕麦全颗粒为原料进行挤压处理,并对燕麦挤出物的品质进行检测与表征。结果表明,在喂料水分22%、螺杆转速42 Hz、喂料速率26 Hz、终端温度160℃等典型挤压条件下,燕麦挤出物的膨化率为1.16;挤压过程中发生了美拉德反应,L*降低,a*降低,b*增加,?E降低;总氨基酸含量减少了5.44%,各种氨基酸含量呈整体下降趋势;挤压后物料微观结构表面粗糙、富有层次感。燕麦挤出物吸水性指数上升378.4%,水溶性指数下降1.08%,可溶性β-葡聚糖含量提高了62.0%,模拟体内消化后,燕麦挤出物提取液表观黏度增大;挤压过程中同时发生了分子的解聚反应和聚合反应。由此可见,双螺杆挤压是一种有潜力提高全燕麦品质的加工技术。This study investigated the changes in physicochemical properties of ‘Baiyan No. 2’ oats after twin-screwextrusion. It was shown that when the extrusion conditions were set as feed moisture content 22%, temperature 160 ℃,and screw speed 42 Hz with a fixed feeding rate of 26 Hz, the expansion ratio of oat extrudate was 1.16. Maillard reactionoccurred during extrusion, resulting in changes in color and amino acid content. L＊, a＊ and ΔE decreased, while b＊increased. Total amino acid content decreased by 5.44%. Compared to the original material, oat extrudate had a layeredrough surface. Water absorption index increased by 378.4%, water solubility index decreased by 1.08%, soluble betaglucancontent increased by 62.0%, apparent viscosity of the extract of in vitro digested oat extrudate increased, and bothpolymerization and depolymerization reaction occurred during extrusion. Conclusively, twin-screw extrusion is a kind ofprocessing technique that has the potential to improve wholegrain oat quality.

关 键 词：白燕2号燕麦 双螺杆挤压 Β-葡聚糖 理化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]