加酶挤压膨化对小米膳食纤维的影响

Effect of Extrusion Treatment with Enzyme on Foxtail Millet Dietary Fiber

以小米为原材料,通过加酶挤压膨化的加工方式对小米粉进行熟化处理,对比研究小米生粉、加酶小米粉、挤压小米粉及加酶挤压粉的营养成分和冲调性的变化;采用酶解法提取膳食纤维,比较其性质及结构的变化。结果显示:小米粉在加工过程中,蛋白质含量无显著变化,WSI(水溶性指数)显著提高(P<0.05),结块率显著降低(P<0.05),WAI(吸水性指数)下降,极大改善了小米粉冲调性。提取小米膳食纤维后,持水、持油能力和溶解度均显著提高(P<0.05),扫描电镜结构疏松多孔,润湿性提高,胆固醇吸附能力、亚硝酸根离子吸附力显著增强,红外光谱相似,主要官能团没有改变,存在不同的吸收峰强度。

Millet flour was used as the raw material, and the millet flour was treated by enzyme extrusion and puking. The nutritional composition and the change of scouring quality of millet raw flour, enzyme added millet flour, extrusion millet flour and enzyme added extrusion powder were comparatively studied. Dietary fiber was extracted by enzymatic hydrolysis method, and its properties and structure were compared.The results indicated that there was no significant change in protein content, WSI(water solubility index) was significantly increased(P<0.05), caking rate was significantly decreased(P<0.05), water absorption index(WAI) was decreased, and the tonality of millet flour was greatly improved.After extracting millet dietary fiber, water and oil holding capacity and solubility were significantly improved(P<0.05), scanning electron microscope structure was loose and porous, wettability was improved, cholesterol adsorption capacity and nitrite ion adsorption capacity were significantly enhanced, infrared spectroscopy spectra were similar, main functional groups remained unchanged, there were different absorption peak intensities.