不同糊化度留胚米粉理化性质和体外消化性研究

Study on physicochemical properties and in vitro digestibility of embryo rice flour with different degrees of dextrinization

中文关键词:  留胚米  挤压膨化  糊化度  理化性质  消化性

英文关键词:embryonic rice  extruded puffing  pasting degree  physicochemical properties  digestibility

中文摘要:

      目的 以挤压膨化法制备不同糊化度留胚米粉并对其理化性质与体外消化性进行研究。方法 在螺杆转速100 r/min、水分含量30%、挤压温度为70、90、110、130、150℃的条件下制备不同糊化度的留胚米粉, 考察不同糊化度对留胚米粉的的营养成分、色度、粒径、水合特性、糊化特性、流变特性和体外消化特性的影响。结果 随着挤压温度的增加, 其蛋白质、脂肪、总淀粉和直链淀粉含量显著下降, 可溶性膳食纤维含量显著上升(P<0.05); 色度、粒径、水溶性指数及膨胀度呈上升趋势, 且差异显著(P<0.05), 吸水性指数下降; 与原留胚米粉相比, 高糊化度留胚米粉的峰值黏度、谷值黏度、最终黏度及回生值均显著降低(P<0. 05), 消化性显著提高(P<0.05)。结论 挤压膨化处理对留胚米粉的影响较大, 高糊化度的留胚米粉有较好的加工性能和更高的消化率。

英文摘要:

      Objective To prepare embryo rice flour with different degrees of dextrinization by extruded puffing method and to study its physicochemical properties and in vitro digestibility. Methods Under the conditions of screw speed 100 r/min, moisture content 30% and extrusion temperature 70, 90, 110, 130, 150℃, the remaining embryo rice flour with different gelatinization degrees was prepared. The effects of different gelatinization degrees on nutritional composition, chroma, particle size, hydration characteristics, gelatinization characteristics, rheological characteristics and in vitro digestion characteristics of preserved embryo rice flour were investigated. Results With the increase of extrusion temperature, the content of protein, fat, total starch and straight chain starch decreased significantly, the soluble dietary fiber content significant increased (P<0.05); the colour, particle size, water solubility index and swelling showed an increasing trend and the difference was significant (P<0.05), water absorption index decreased; the peak viscosity, grain viscosity, final viscosity and regeneration value were significantly lower (P<0.05) and the digestibility was significantly higher (P<0.05) in the high-dextruded rice flour compared to the original rice flour. Conclusion The extrusion and puffing treatment has a greater effect on the germ-retained rice flour, which has a better digestibility and is more easily digested and absorbed with a higher degree of dextrinization.