挤压蒸煮加工对脱脂米糠可溶膳食纤维增加及膳食纤维结构性质的影响  

Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran

作　　者：吴娜娜 王磊鑫 吕莹果[2] 谭斌 WU Na-na;WANG Lei-xin;LV Ying-guo;TAN Bin(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;School of Food Science and Technology,Henan University of Technology,Zhengzhou,Henan 450001,China)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油食品科技》2022年第2期77-84,共8页Science and Technology of Cereals,Oils and Foods

基　　金：北京市自然科学基金面上项目(6192028);国家自然科学基金面上项目(32072266);中央级公益性科研院所基本科研业务费专项(ZX1912)。

摘　　要：采用挤压蒸煮加工方法对脱脂米糠进行改性,研究挤压蒸煮加工米糠对米糠可溶膳食纤维(SDF)增加和膳食纤维结构性质的影响。以SDF含量为指标,通过单因素实验确定米糠最适挤压条件为:水分含量为35%、挤压温度为160℃、螺杆转速为250 r/min。经过挤压蒸煮加工后,米糠SDF含量从4.34%增至14.34%。米糠SDF的微观结构膨胀疏松,持水力、膨胀力显著增加,而持油力显著降低,红外光谱并未产生新的吸收峰,峰位置整体向长波数方向移动,吸收强度降低,结晶衍射峰的位置没有发生明显变化,相对结晶度有所降低;米糠不溶膳食纤维(IDF)的微观结构被破坏,膨胀力显著提高,持油力显著降低,持水力无明显变化。红外光谱性质和结晶性质结果均表明挤压蒸煮加工后脱脂米糠IDF中仍存在纤维素和半纤维素,但其结构受到破坏,相对结晶度降低。挤压蒸煮加工能改变脱脂米糠膳食纤维的结构性质,为膳食纤维产品的开发和应用提供了理论基础。The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber(SDF) and structural properties of dietary fiber in rice bran were studied.Taking SDF content as an index, the optimum extrusion conditions of rice bran were determined by single factor experiment as follows: water content of 35%, extrusion temperature of 160 ℃, and screw speed of 250 r/min. After extrusion cooking treatment, the SDF content of rice bran increased from 4.34% to 14.34%. The microstructure of SDF from extruded rice bran was expanded loosely, the water holding capacity and expansion capacity of SDF significantly increased, while the oil holding capacity of SDF significantly decreased. The infrared spectrum of SDF did not produce a new absorption peak, the peak position moved to the long wavenumber direction, and the absorption intensity decreased. The position of crystal diffraction peak of SDF did not change significantly, and the relative crystallinity decreased. The microstructure of insoluble dietary fiber(IDF) from extruded rice bran was broken, the expansibility of IDF significantly increased, the oil-holding capacity of IDF significantly decreased, and the water-holding capacity had no obvious changes. The results of infrared spectra and crystallization properties both showed that cellulose and hemicellulose still existed in IDF from rice bran after extrusion cooking, but the structure of IDF was destroyed and the relative crystallinity of IDF decreased. The results showed that extrusion cooking treatment could change the structure properties of rice bran dietary fiber, providing a theoretical basis for the development and application of dietary fiber products.

关 键 词：挤压蒸煮 脱脂米糠 可溶膳食纤维 不溶膳食纤维 结构性质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]