直接挤压改性对重组米结构及营养特性的影响

摘要/Abstract

摘要： 为改善重组米小肠段消化特性，提升产品营养价值，通过添加马铃薯原料、化学或生物改性剂直接挤压改性，联合高温膨胀，研究分析对重组米内部结构和营养特性的影响。经结果分析，马铃薯全粉和淀粉酶使抗消化性增强；化学改性剂主要影响淀粉结构和理化性质，使重组米表观黏度增加，水解度和消化率降低。辛烯基琥珀酸酐在肠道消化初始阶段起促进作用；环氧丙烷使重组米粒径减小、储能模量（G’）增加；三偏磷酸钠使重组米粒径和G’增加。淀粉酶促进原料中大粒径组分的分解，使蛋白质均匀分布在小颗粒表面，抑制消化。消化结果显示，挤压改性和高温膨胀的联合作用减弱了马铃薯淀粉成膜的能力，在进入肠道初期能够有效抑制淀粉的分解，抑制消化反应。

关键词: 螺杆挤压, 重组米, 化学改性, α - 淀粉酶, 体外消化

Abstract: In order to improve the digestibility of the small intestine segment of rice analogues (RA) and enhance the nutritional value of the product, the influence on the internal structure and nutritional characteristics of RA was studied and analyzed through extruding and modifying directly by adding potato raw materials and modifiers and high-temperature expansion. The results showed that potato starch made the surface layer structure disappear, potato powder and α- amylase showed good resistance to digestion. The chemical modifier mainly affected the structure and physicochemical properties of starch, which are mainly manifested in the increase of apparent viscosity and the decrease of degree of hydrolysis and digestibility, and did not affect the distribution of protein in the RA system. Octenylsuccinic anhydride (OSA) played a promoting role in the initial stage of intestinal digestion. Propylene oxide (HPPO) reduced the particle size and increased the hardness and storage modulus of RA. The crosslinking effect of sodium trimetaphosphate (STMP) increased the particle size and hardness of RA. α- amylase promoted the decomposition of large particles, made proteins evenly distributed on the surface of particles, and inhibited digestion. High temperature expansion promoted starch decomposition in the early stage of intestinal digestion. Digestion results showed that, The combined effect of extrusion modification and high temperature weakened the film-forming ability of potato starch, which effectively inhibit the decomposition of starch and weakened the digestive reaction when it just enters the intestine.

Key words: rice analogues, screw extrusion, chemical modification, α - amylase, in vitro digestion

中图分类号:

TS213.3

张克王世光宋燕燕李培刚王冰薛文通. 直接挤压改性对重组米结构及营养特性的影响[J]. 食品科学, 0, (): 0-0.

Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing. Effects of direct extrusion modification on the structure and nutritional properties of rice analogues[J]. FOOD SCIENCE, 0, (): 0-0.

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