发芽小麦高温α-淀粉酶挤压膨化工艺优化  

Process Optimization of High Temperature α-Amylase-Extrusion Puffing of Germinated Wheat

作　　者：马培轩 武蕊 王玉茜 徐均 吴同华 张智 单良[2] MA Peixuan;WU Rui;WANG Yuqian;XU Jun;WU Tonghua;ZHANG Zhi;SHAN Liang(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Xinjiang Engineering&Technological Institute for Seabuckthorn Deep Processing,Kizilsu Kirgiz Autonomous Prefecture 845350,Xinjiang,China;Xuzhou Longtoushan Brewing Co.,Ltd.,Xuzhou 221000,Jiangsu,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]江南大学食品学院,江苏无锡214122 [3]新疆沙棘精深加工工程技术研究中心,新疆克孜勒苏柯尔克孜自治州845350 [4]徐州市龙头山酿造有限公司,江苏徐州221000

出　　处：《食品研究与开发》2024年第2期162-169,共8页Food Research and Development

基　　金：江苏省重点研发计划(现代农业)项目(BE2019314)。

摘　　要：为解决酿造食品工业中小麦原料还原糖和阿魏酸含量低的问题,利用高温α-淀粉酶挤压膨化处理技术对发芽小麦进行预处理,基于外源酶、内源酶与高温膨化共同作用促进原料中淀粉水解,以期提高其中的还原糖和阿魏酸含量。通过单因素和正交试验,确定最佳工艺条件为物料水分30%、加酶量0.18%、末端机筒温度90℃、螺杆转速80 r/min。在此条件下,还原糖和阿魏酸含量分别为38.39%和3.78 mg/g。与小麦原料和单一发芽处理相比,还原糖含量分别提高481.67%和20.95%,阿魏酸含量分别提高131.90%和38.97%。通过冷场发射扫描电镜(cold field emission scanning electron microscope,Cold FESEM)、傅里叶转换红外光谱(Fourier transform infrared spectroscopy,FTIR)、高效体积排阻色谱(high performance size exclusion chromatography,HPSEC)表征,观察到发芽小麦的淀粉结构被破坏,其结晶度、短程有序度、重均分子量降低。高温α-淀粉酶挤压膨化处理发芽小麦能够促进还原糖的生成和阿魏酸的释放,为后续发酵食品的生产提供更好的发酵条件和更多的风味前体物质。To deal with the inadequate reducing sugar and ferulic acid in wheat in the brewing industry,high temperature α-amylase-extrusion puffing was used to pretreat the germinated wheat,to observe the combined effect of endogenous and exogenous enzymes and high temperature puffing on stimulating starch hydrolysis in raw materials.It was expected to increase the reducing sugar and ferulic acid.The optimal extrusion puffing process was determined through single factor experiment and orthogonal experiment,which were material moisture 30%,addition of high temperature α-amylase 0.18%,barrel end 90℃,and screw speed 80 r/min.Under these conditions,an extrudate was produced with reducing sugar and ferulic acid at 38.39% and 3.78 mg/g,respectively.Compared with that in the raw wheat and single germinated wheat,reducing sugar in germinated wheat after high temperature α-amylase-extrusion puffing was increased by 481.67% and 20.95%,respectively,and ferulic acid was increased by 131.90% and 38.97%,respectively.By cold field emission scanning electron microscope(Cold FESEM),Fourier-transform infrared spectroscopy(FTIR)and high performance size exclusion chromatography(HPSEC),the germinated wheat presented damaged starch structure along with reduced crystallinity,short-range order,and weight-average molecular weight.In conclusion,pretreatment of germinated wheat by high temperature α-amylase-extrusion puffing stimulates the generation of reducing sugar and release of ferulic acid,which provides favorable conditions and flavor precursors for the following fermentation process.

关 键 词：发芽小麦 耐高温Α-淀粉酶 挤压膨化 还原糖 阿魏酸 工艺优化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]