不同处理方式对膨化玉米粉结构特性及风味的影响  

Effect of Different Treatments on the Structural Properties and Flavor of Extruded Corn Flour

作　　者：刘小琴 曾德玉 杨振刚 林凤梅 龙文玲 王洋 叶阳 LIU Xiaoqin;ZENG Deyu;YANG Zhengang;LIN Fengmei;LONG Wenling;WANG Yang;YE Yang(College of Bioengineering,Sichuan University of Science and Technology,Yibin 644005,China;Sichuan Jingjing Foodstuff Co.,Ltd.,Deyang 618000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]四川省旌晶食品有限公司,四川德阳618000

出　　处：《食品工业科技》2023年第16期59-69,共11页Science and Technology of Food Industry

基　　金：德阳市科技局项目(2019CK096);四川轻化工大学研究生创新基金项目(y2022089)。

摘　　要：膨化玉米粉存在冲调时易结块、风味不佳等问题,前期研究发现经磷酸化热处理、酶处理、食用胶干热处理及复合处理其冲调结块率减小,为探究该四种处理方式对其结构特性和风味的影响,采用扫描电子显微镜、傅里叶红外光谱、X-射线衍射、顶空固相微萃取等方法结合气相质谱,研究正磷酸钠热处理(S_(1))、中性蛋白酶(S_(2))、黄原胶干热(S_(3))、正磷酸钠-中性蛋白酶处理(S_(4))对膨化玉米粉(PCF)结构特性及风味物质的变化。结果表明,4种方式处理后的膨化玉米粉仍为A型晶体结构,且没有引入和产生新的化学键或官能团;淀粉微观颗粒表面的孔洞和缝隙增多,其中正磷酸钠+中性蛋白酶处理粉较其它样品而言,表面空洞数量更多,裂纹更大。气相质谱共鉴定出130种挥发性成分,其中中性蛋白酶处理粉(57种)>正磷酸钠+中性蛋白酶处理粉(46种)>黄原胶干热处理粉(44种)>PCF(41种)>正磷酸钠热处理粉(40种)。利用ROAV法分析表明,膨化玉米粉的关键风味物质主要以酮类为主;经不同方式处理后,粉体整体风味略有差异,以醛类为主,具有青草香、橘香、脂肪味。该研究结果可为冲调谷物粉的风味改善提供理论基础。Extruded corn flour can be easily agglomerated and poses poor flavor.Previous studies have found that phosphorylation heat treatment,enzyme treatment,edible gum dry heat treatment,and composite treatment could significantly reduce the agglomeration rate.The present study sought to explore the effects of sodium orthophosphate heat treatment(S_(1)),neutral protease(S_(2)),xanthan gum dry heat treatment(S_(3)),and sodium orthophosphate-neutral protease treatment(S_(4))on the structural characteristics and flavor components of extruded corn flour(PCF)using scanning electron microscopy,Fourier transform infrared spectroscopy,X-ray diffraction,headspace solid phase microextraction,and gas chromatography mass spectrometry.The results showed that the extruded corn flour treated by these four methods exhibited an A-type crystal structure without the formation or introduction of any new chemical bonds or functional groups.The pores and cracks on the surface of starch microparticles significantly increased.Among them,the sodium orthophosphate+neutral protease treated powder had more surface pores and larger cracks than other samples.A total of 130 volatile components were identified by gas chromatography-mass spectrometry,including neutral protease treatment powder(57)>sodium orthophosphate+neutral protease treatment powder(46)>xanthan gum dry heat treatment powder(44)>PCF(41)>sodium orthophosphate heat treatment powder(40).ROAV analysis showed that the key flavor substances of extruded corn flour were mainly ketones.After different treatments,the overall flavor of the powder slightly differed,mainly aldehydes,with grass,orange,and fat flavor.The present study results could provide a theoretical basis to improve the flavor of blended grain powder.

关 键 词：膨化玉米粉 磷酸化热处理 中性蛋白酶 扫描电镜 X-射线衍射 关键风味物质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]