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挤压膨化温度对油莎豆粕理化性质和淀粉体外消化特性的影响

Effects of Extrusion Temperatures on Physicochemical Properties and Starch Digestion Characteristics in Vitro of Cyperus esculentus Meal
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摘要 本试验旨在研究不同挤压膨化温度对油莎豆粕理化性质和淀粉体外消化特性的影响。以油莎豆粕为原料,使用双螺杆挤压膨化机分别于120、140和160℃温度下对其进行挤压膨化,测定挤压膨化前后的油莎豆粕营养成分、理化性质和淀粉体外消化特性。结果表明:1)与未挤压膨化油莎豆粕相比,120和160℃挤压膨化油莎豆粕粗蛋白质含量显著降低(P<0.05),140和160℃挤压膨化油莎豆粕淀粉含量显著降低(P<0.05),所有挤压膨化油莎豆粕粗灰分和直链淀粉含量均显著降低(P<0.05);挤压膨化油莎豆粕糊化度均显著提高(P<0.05)。2)与未挤压膨化油莎豆粕相比,挤压膨化油莎豆粕亮度(L*)值显著降低(P<0.05),红度(a*)和黄度(b*)值显著提高(P<0.05);吸水性指数、水溶性指数和膨胀性显著提高(P<0.05);凝胶的硬度、咀嚼性和胶黏性显著降低(P<0.05),凝胶的内聚性显著提高(P<0.05);峰值黏度、谷值黏度、最终黏度、回生值及峰值时间均显著降低(P<0.05);挤压膨化后油莎豆粕中淀粉晶体结构由A型转变为V型,淀粉的相对结晶度显著降低(P<0.05)。3)与未挤压膨化油莎豆粕相比,挤压膨化油莎豆粕淀粉中快速消化淀粉和慢速消化淀粉含量显著降低(P<0.05),淀粉中抗性淀粉含量显著提高(P<0.05)。4)随着挤压膨化温度的升高,挤压膨化油莎豆粕淀粉含量逐渐降低,颜色逐步加深,糊化度、水溶性指数以及淀粉中慢速消化淀粉含量逐渐提高,淀粉中抗性淀粉含量呈现先降低后升高的变化趋势。综上所述,挤压膨化可降低油莎豆粕中淀粉和粗蛋白质含量,改善水合特性,降低凝胶硬度、咀嚼性和胶黏性,提高糊化度和热糊稳定性,同时膨化后油莎豆粕淀粉晶体转变为V型结晶,快速消化淀粉含量降低,抗性淀粉含量提高;本试验条件下,推荐140℃作为挤压膨化油莎豆粕的加工温度。 The experiment was conducted to study the effects of different extrusion temperatures on physicochemical properties and starch digestion characteristics in vitro of Cyperus esculentus meal(CEM).CEM was extruded using twin-screw extruder at 120,140 and 160℃,respectively.Then the nutrients,physicochemical properties and starch digestion characteristics in vitro of CEM before and after extrusion were determined.The results showed as follows:1)compared with unextruded CEM,the crude protein content in 120 and 160℃extruded CEM was significantly decreased(P<0.05),the starch content in 140 and 160℃extruded CEM was significantly decreased(P<0.05),and the contents of ash and amylose in all extruded CEM were significantly decreased(P<0.05).The gelatinization degree of extruded CEM was significantly increased(P<0.05).2)Compared with unextruded CEM,the brightness(L)value of extruded CEM was significantly decreased(P<0.05),and the redness(a)and yellowness(b)values were significantly increased(P<0.05);the water absorption index,water solubility index and swelling power were significantly increased(P<0.05);the hardness,chewiness and gumminess of gel were significantly decreased(P<0.05),and the cohesiveness of gel was significantly increased(P<0.05);the peak viscosity,trough viscosity,final viscosity,consistence viscosity and peak time were significantly decreased(P<0.05);the crystal structure of starch in extruded CEM changed from A-type to V-type,and the relative crystallinity of starch was significantly decreased(P<0.05).3)Compared with unextruded CEM,the contents of rapidly digestible starch and slowly digestible starch in extruded CEM were significantly decreased(P<0.05),and the resistant starch content in extruded CEM was significantly increased(P<0.05).4)With the increase of extrusion temperature,the starch content in extruded CEM gradually decreased,the color gradually deepened,the gelatinization degree,water solubility index and slowly digestible starch content in starch gradually increased,and the resistant starch content in starch showed a trend of decreasing first and then increasing.In conclusion,the extrusion can reduce the starch and crude protein content in CEM,improve hydration properties,reduce gel hardness,chewiness and gumminess,improve gelatinization degree and hot paste stability,and at the same time,the starch crystal of CEM changes into V-type crystallization,the rapidly digestible starch decreases,and the resistant starch content increases;under the experimental conditions,140℃is recommended as the processing temperature of extruded CEM.
作者 雷泽田 王金荣 乔汉桢 杨娜 丑义宣 杨康 LEI Zetian;WANG Jinrong;QIAO Hanzhen;YANG Na;CHOU Yixuan;YANG Kang(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处 《动物营养学报》 CAS CSCD 北大核心 2024年第6期4050-4061,共12页 CHINESE JOURNAL OF ANIMAL NUTRITION
基金 国家重点研发计划项目(2021YFD1300300)。
关键词 油莎豆粕 挤压膨化 理化性质 淀粉消化特性 Cyperus esculentus meal extrusion physicochemical properties starch digestion characteristics
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