脱胚玉米在加酶挤压过程中化学成分的变化  

Change of Deoxidized Maize in Process of Enzyme Extrusion Process

作　　者：王思花 任志尚 戚明明 张光耀 贺壮壮 彭慧慧 马成业[1,2] Wang Sihua;Ren Zhishang;Qi Mingming;Zhang Guangyao;He Zhuangzhuang;Peng Huihui;Ma Chengye(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255000)

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000 [2]山东省高校农产品功能化技术重点实验室,淄博255000

出　　处：《中国粮油学报》2021年第9期42-47,93,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31471676)。

摘　　要：为研究添加酶制剂的脱胚玉米在挤压机套筒内部化学性质的变化情况,将正常工作的挤压机急停,迅速左右分开套筒,沿螺杆分段采集样品,分析挤压物的化学组成及降解特性。脱胚玉米在螺纹推送下由松散状态逐渐被压实,在螺杆前端发生塑性形变进而熔融。挤压脱胚玉米和挤压添加酶制剂脱胚玉米中的淀粉、直链淀粉和脂肪含量沿物料输送方向降低,而糊化度、还原糖和抗性淀粉含量逐渐增加。添加酶制剂的挤压脱胚玉米与挤压脱胚玉米相比较,在相同取料部位,淀粉、直链淀粉、抗性淀粉含量和糊化度降低,而还原糖含量增加。挤压改变了脱胚玉米成分的质量分数以及淀粉糊化和水解特性,酶制剂在挤压过程提升了淀粉的水解特性,但却降低了糊化度。由于挤压剪切的破坏,酶活性沿物料输送方向降低。In order to study the changes of chemical properties of degerminated corn with enzyme preparation in the extruder, the normal working extruder immediately was stopped, the sleeve from the left and right was separated, and samples were collected along the screw section to analyze the chemical composition and degradation characteristics of the extruder. Pushed by screw thread, the degerminated corn was gradually compacted from loose state, and then, plastic deformation occurred at the front end of screw and then melted. The contents of starch, amylose and fat in extruded degerminated corn and extruded degerminated corn with enzyme preparation decreased along the direction of material transport, while the contents of gelatinization degree, reducing sugar and resistant starch increased gradually. Compared with extruded degerminated corn, at the same feeding position, the contents of starch, amylose, resistant starch and gelatinization degree of extruded degerminated corn with enzyme preparation decreased, while the content of reducing sugar increased. Extrusion changed the content of components of degerminated corn, starch gelatinization and hydrolysis characteristics. Enzyme preparation improved the hydrolysis characteristics of starch during extrusion, however, the gelatinization degree was reduced. Nevertheless, due to the damage of extrusion and shearing, the enzyme activity decreased along the material transport direction.

关 键 词：脱胚玉米 挤压 化学变化 淀粉酶 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]