摘要
挤压机瞬时、高温、高压、高剪切的加工特点使其具有生化反应器的功能。对挤压改性加工后的米糠粉的主要营养成分变化情况进行了测试,结果表明:挤压加工后的米糠SDF含量增加了7.26%;米糠蛋白降解,蛋白质分子量整体降低;淀粉含量减少,部分淀粉降解为糊精,糊化度大幅度增大,直链淀粉含量增加;在240d的时间里FFA值仅增加了0.6%,很好地解决了米糠稳定化问题;矿物质含量几乎不变;米糠的组织结构疏松,均匀,其融合及组织化程度均有提高。挤压后的米糠主要营养成分均发生了有益的变化,更利于人体的消化吸收和利用。
Extrusion, with its characteristics of short time, high temperature, high pressure, and strong shearing, plays a role like a biochemical reactor. The main nutrient contents of the rice bran denatured by extrusion were tested. The following are results : The content of soluble dietary fiber (SDF) of the extruded rice bran increases to 7. 26%. The rice bran protein exhibits degradation and the protein molecular weights declines. The starch content decreases a lot and partial starch is decomposed into dextrin; the starch exhibits obvious gelatinization and the amylose content increases. The FFA just increases by 0.6% during 240d, so the problem of rice bran stabilization is solved well. There is almost no change in the mineral contents; furthermore, the rice bran tissue and texture become soft, even and loose. These changes taken place after the rice bran extrusion are beneficial for body digestion and rice bran utilization.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第3期12-16,共5页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省教育厅资助项目(10551077)
关键词
米糠
挤压
营养成分
影响
rice bran, extrusion, nutrient content, influence