直接挤压改性对重组米结构及营养特性的影响  

Effect of Direct Extrusion Modification on the Structure and Nutritional Properties of Rice Analogues

作　　者：张克 王世光[1] 宋燕燕 李培刚[1] 王冰[1] 薛文通[3] ZHANG Ke;WANG Shiguang;SONG Yanyan;LI Peigang;WANG Bing;XUE Wentong(Chinese Academy of Agricultural Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China;COFCO International(Beijing)Co.,Ltd.,Beijing 100020,China;College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业机械化科学研究院集团有限公司,北京100083 [2]中粮国际(北京)有限公司,北京100020 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2023年第11期72-78,共7页Food Science

基　　金：中国机械工业集团有限公司国有资本金项目(GZ202007-02);国家马铃薯产业技术体系项目(CARS-09-P28);“十三五”国家重点研发计划重点专项(2016YFD0401305)。

摘　　要：为改善重组米小肠段消化特性,提升产品营养价值,通过添加马铃薯原料、化学或生物改性剂直接挤压改性,联合高温膨胀制备重组米,分析重组米内部结构和营养特性的变化。结果表明,马铃薯全粉和淀粉酶使重组米抗消化性增强;化学改性剂主要影响淀粉结构和理化性质,使重组米表观黏度增加,水解度和消化率降低;辛烯基琥珀酸酐在肠道消化初始阶段起促进作用;环氧丙烷使重组米粒径减小、储能模量(G’)增加;三偏磷酸钠使重组米粒径和G’增加。淀粉酶促进原料中大粒径组分的分解,使其均匀分散在溶液中和颗粒上,总体呈游离状态,抑制消化。消化实验结果显示,挤压改性和高温膨胀的联合作用减弱了马铃薯淀粉的成膜能力,在进入肠道初期能够有效抑制淀粉的分解,抑制消化反应。In order to improve the small intestinal digestibility of rice analogues(RA)and to enhance the nutritional value of the product,rice and potato flour blends were used as raw materials to prepare RA by direct extrusion modification using chemical or biological modifiers combined with high-temperature puffing.The internal structure and nutritional characteristics of RA were analyzed.The results showed that potato starch and amylase enhanced the digestive resistance of RA.The tested chemical modifiers mainly affected the structure and physicochemical properties of starch,in turn increasing the apparent viscosity and decreasing the degree of hydrolysis and digestibility of RA.Octenylsuccinic anhydride(OSA)played a promoting role in the initial stage of intestinal digestion.Propylene oxide(HPPO)reduced the particle size and increased the storage modulus(G’)of RA.Sodium trimetaphosphate(STMP)increased the particle size and G’of RA.α-Amylase promoted the decomposition of large particles,led to even distribution of proteins on the surface of particles,and inhibited digestion.High-temperature expansion promoted starch decomposition in the early stage of intestinal digestion.Digestion results showed that the combinatorial effect of extrusion modification and high-temperature puffing weakened the film-forming capability of potato starch,which effectively inhibited the decomposition of the starch and weakened the digestive reaction when it just entered the intestine.

关 键 词：螺杆挤压 重组米 化学改性 Α-淀粉酶 体外消化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]