Conversion of endogenous phenolic acid in brown rice by bioextrusion of mesophilicα-amylase  

作　　者：Yu Qin Shuohan Ma Jianwei Zhou Dandan Li Jianle Chen Wenjun Wang Huan Cheng Zhengzong Wu Jinhu Tian Enbo Xu Donghong Liu 

机构地区：[1]College of Biosystems Engineering and Food Science,National Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,Zhejiang University,Hangzhou,310058,China [2]School of Mechanical and Energy Engineering,Ningbo Tech University,Ningbo,315100,China [3]The State Key Laboratory of Fluid Power and Mechatronic Systems,Zhejiang University,Hangzhou,310028,China [4]Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing,314102,China [5]College of Food Science and Technology,Nanjing Agricultural University,Nanjing,210095,China [6]State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology,Shandong Academy of Sciences,Jinan,250353,China

出　　处：《Food Bioscience》2023年第3期1842-1849,共8页食品生物科学（英文）

基　　金：Natural Science Foundation of Zhejiang Province,China(LQ21C200008);Young Elite Scientists Sponsorship Program by CAST(2022QNRC001);the Natural Science Foundation of China(32001837 and 32272464);the National Key Research and Development Program of China(2022YFF1101800).

摘　　要：Thermomechanical process is the most commonly used for treating grains but inevitably cause loss of endogenous bioactive ingredients such as phenolics.This work investigated the phenolic retention of brown rice via bioextrusion at different concentration gradients of mesophilicα-amylase(MαA,0-2000 U/g),and determined the conversion of individual phenolic acids at both free and bound forms.Results showed that extrusion promoted the release of phenolics but lead to a great loss of them.While the phenolic retention of brown rice was significantly increased with increasing MαA levels up to 1000 U/g(twice more than that of traditional extrudate),which simultaneously modified rice matrix from big granules to small ones by SEM observation.The viscosity of bioextruded brown rice was decreased significantly but negatively relating to phenolic retention.Extrusion kinetics revealed that mechanical input and residence time had obvious effects on starch gelatinization which ultimately influence the presence of phenolics.

关 键 词：Whole grain Extrusion Free/bound phenolics Starch enzymolysis Kinetics Correlation analysis 

分 类 号：TS201.2[轻工技术与工程—食品科学]