酶解辅助挤压膨化技术在谷物加工中的研究进展

Research Progress of Enzymatic-Assisted Extrusion Technology in Cereal Processing

挤压膨化技术集送料、混合、熟制、杀菌、成型、干燥于一体,具有连续、高效、环保等优点,在谷物加工中得到了良好的推广应用。其产品在糊化程度、可消化性、生物利用率及储藏稳定性等方面优于烘焙、蒸煮等传统加工技术,但仍然存在糊粉类食品不易冲调、热敏性营养及活性成分损失以及过度褐变等问题。酶反应可降解谷物原料中的淀粉、蛋白质、纤维素等大分子物质,有助于缩短挤压膨化加工时间,进一步提高营养活性成分的保留率,提高淀粉、蛋白质的生物利用率,同时缓解大分子导致的不易冲调分散,改善产品的营养感官品质。文章综述了谷物加工中常用的酶制剂种类及其作用、酶解与挤压膨化联用的3种方式,分析了该技术对谷物食品理化、营养和感官品质的影响,并对该技术进行了展望,以期为酶解辅助挤压膨化技术的发展及其在谷物加工中的应用提供参考。

The extrusion technology,which combines feeding,mixing,cooking,sterilizing,shaping and drying,has been widely applied in the grain processing industry due to its advantages of continuity,efficiency and environmental friendliness.Compared with traditional baking,boiling and steaming methods,extrusion products show improved gelatinization degree,digestibility,bioavailability and storage stability.Nevertheless,problems,such as poor water dispersity,loss of thermosensitive nutrients and bioactives,and excessive browning still exist.Enzymes can break down starch,protein,cellulose and other macromolecular substances in cereal raw materials,thus contributing to shortening the processing time of extrusion,improving the retention rate of nutritional and active components,increasing the bioavailability of starch and protein,alleviating the non-dispersibility caused by macromolecules,and enhancing nutritional and sensory qualities of the products.Therefore,enzymatic-assisted extrusion has been widely concerned by researchers in recent years.In this paper,an overview of commonly used enzymes and their functions in cereal processing,as well as three methods of combining enzymatic hydrolysis and extrusion were provided.The effects of this technology on the physicochemical,nutritional and sensory properties of cereal-based foods were analyzed.Finally,its future research direction was prospected,to provide references for further development and application of enzymatic-assisted extrusion technology in the field of cereal processing.