食品科学 ›› 2002, Vol. 23 ›› Issue (7): 79-83.

• 工艺技术 • 上一篇    下一篇

双螺杆挤压工艺对大麦面粉中水溶性戊聚糖含量的影响

 王金华, Feral Temelli Thava Vansanthan   

  1. 湖北工学院生物工程系,阿尔伯塔大学
  • 出版日期:2002-07-15 发布日期:2011-12-31

Effects of Twin-screw Extrusion Processing on the Contents of Water-soluble Pentosans(WSP)in Barley Flour

 WANG  Jin-Hua, Feral  Temelli Thava Vansanthan   

  • Online:2002-07-15 Published:2011-12-31

摘要: 本文探讨了双螺杆挤压机在不同的工艺条件下对两种大麦CDCCandle(以含蜡质淀粉为主)和Phoenix(以含普通淀粉为主)面粉中的水溶性戊聚糖(WSP)含量的影响,以及不同温度(30、45、65和85℃)段下WSP含量的变化。经挤压处理后面粉中的WSP明显高于没有经挤压处理的面粉,在CDCCandle大麦面粉中WSP的含量随着挤压的温度和湿度增大而增加,但在Phoenix面粉中WSP的含量随着挤压的温度的上升而有降低的趋势。经分析表明戊聚糖的水溶性越小,其阿拉伯糖与木糖(A/X)之比值越小。在未经挤压处理的面粉中,CDCCandle大麦面粉中所含的膳食纤维、β-葡聚糖和戊聚糖的含量均高于Phoenix大麦面粉。

关键词: 螺杆挤压工艺, 膳食纤维, 戊聚糖

Abstract: The effects of twin -screw extrusion processing at different scerw condi tions on the water solubility of pentosans inbarley flours oftwo hul l -less barley cultivars,CDCCandle(a waxy starchbarley)andPhoenix(a regular starch barley),were investigated .Also,the conte nts of WSP(water -soluble Pentosans)at different temperature(30℃,45℃,65℃,and85℃)water were discussed.The contents of WSP 30 (at 30℃temperature water)inextrusion barley flours are more than those innative(not extruded)barley flours.they increased with e xtrusion -moisture and temperature increasing in extruded CDC Candle flour,but decreased with extrusion -temperature incresing i n Phoenix.Analysis oftheratioofara binosetoxylose(A /X)inpentosanshowedadecreasingtren dwithdecreaseofwater solubility in pentosan.Analysis of the chemical compositions of two cul tivar flours showed the contents of t otal dietary fiber,β-glucanand total pentosans innativ e CDCCandle barley flour were more th an those inPhoenix.

Key words: Extrusion -cooking , Dietary fiber , Pentosans