膨化加工对玉米糊化及抗营养因子消除的影响

Effect of extrusion processing on gelatinization degree and antinutritional factor elimination of corn

文章旨在研究膨化加工对玉米中阿拉伯木聚糖含量的影响,及膨化玉米淀粉糊化度与阿拉伯木聚糖的相关性。在膨化机正常配置条件下,改变调质温度和膨化温度,制备不同梯度糊化度的膨化玉米。研究结果表明,调质温度或膨化温度升高,淀粉糊化度增大,阿拉伯木聚糖含量降低。淀粉糊化度与阿拉伯木聚糖呈线性负相关。

This experiment was conducted to study Ihe effect of extrusion processing on arabinoxylan. and the correlalion between starch gelalinizalion degree and arabinoxvlan content. Under the normal configuration of puffing machine, this experiment was to change the refining temperature and puffing temperature for preparation of puffing corn with different gradient of starch gelatinization degree.The results showed that as quenching and tempering temperature or puffing temperature elevated,the degree of starch gelatinization elevated,and content of arabinoxylan decrased;Both of quenching and tempering temperature and puffing temperature are beneficial to reduce the content of arabinoxylan.Starch gelatinization degree and arabinoylan had negative linear corrlation.