挤压处理对玉米粉微观结构及理化特性的影响

摘要/Abstract

摘要： 为改善玉米粉的加工特性，本研究利用双螺杆挤压技术，通过调控物料水分含量（15%、18%、21%、24%）及挤压温度（100、120、140、160℃），探究其对玉米粉微观结构及理化特性的影响。结果表明：玉米粉经挤压处理后，淀粉颗粒形态被破坏，吸水膨胀，形成淀粉凝胶网络结构，显著提高了玉米粉的水合特性、冷糊粘度和假塑性（P<0.05），且随着挤压温度的升高或物料水分含量的增加，淀粉结晶区和双螺旋结构破坏程度愈加严重。当物料含水量为18%、挤压温度为120℃时，拉伸距离达到最大值为28.95 ± 0.66 mm，假塑性最强。综合分析，挤压处理对玉米粉的改性处理可有效改善玉米粉因缺乏面筋蛋白而导致难成型的问题，为全玉米主食品的加工提供技术依据。

关键词: 挤压处理, 玉米粉, 拉伸特性, 结构特性, 理化特性

Abstract: In order to improve the processing characteristics of corn flour, the twin-screw extrusion technology was used to explore the effects of twin-screw extrusion technology on the microstructure and physicochemical properties of corn flour by adjusting the moisture content (15%, 18%, 21%, 24%) and extrusion temperature (100, 120, 140, 160°C). The results showed that after extrusion, the morphology of starch granules was destroyed, and the starch gel network structure was formed, which significantly improved the hydration characteristics, cold paste viscosity and pseudoplasticity of corn flour (P<0.05), and with the increase of extrusion temperature or the increase of moisture content of the material, the damage degree of starch crystalline zone and double helix structure became more and more serious. When the moisture content of the material is 18% and the extrusion temperature is 120°C, the maximum tensile distance is 28.95 ± 0.66 mm, and the pseudoplasticity is the strongest. Comprehensive analysis showed that the modification of corn flour by extrusion treatment could effectively improve the problem of difficult formation of corn flour due to lack of gluten protein, and provide a technical basis for the processing of whole corn staple food.

Key words: extrusion treatment, tensile properties, cornmeal, structural properties, physical and chemical properties

中图分类号:

TS213.4

侯景瑶邢佳悦尹绂聿魏超月刘景圣吴玉柱许秀颖. 挤压处理对玉米粉微观结构及理化特性的影响[J]. 食品科学.

柱玉吴. Effects of extrusion treatment on microstructure and physicochemical properties of corn flour[J]. FOOD SCIENCE.

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