作　　者： (胡居吾）; (熊华）; (李雄辉）; (朱雪梅）; (王璐）;

机构地区： 南昌大学食品科学与技术国家重点实验室,南昌330047 江西省科学院应用化学研究所,南昌330096

出　　处： 《天然产物研究与开发》 2017年第9期1479-1485,共7页

摘　　要： 本文研究了不同的膨化挤压温度下对天然富硒膨化大米粉中性质的影响。在不同膨化温度下,随着膨化温度升高,水分损失量呈增大趋势;对米粉的溶解率和沉淀吸水率增加;随着膨化温度升高,膨化后样品粉体的休止角及滑角呈变大的趋势;扫描电子显微镜的结果表明,随着膨化温度升高,由于淀粉的糊化,淀粉颗粒增大,相互间距增大且表面变得更光滑,内部空腔明显增大,但各X-ray衍射曲线变化不明显;不同膨化温度对天然富硒大米粉之间的蛋白质组成没有发生明显变化,但天然富硒大米经挤压膨化后,造成了蛋白质亚基聚合,使全蛋白质中出现了高分子量的亚基;不同膨化温度对氨基酸含量与原富硒大米相比,都有变化,有些氨基酸变化更明显(半胱氨酸、蛋氨酸和赖氨酸)。本研究揭示了不同挤压条件对产品特性产生影响的原因,同时为挤压大米富硒食品的合理利用提供理论依据。 To study the effect ofdifferent extrusion temperatures on extrusion puffing rice protein and starch physicochem-ical properties. With the increase of extrusion temperature, the amount of water loss increased, and the rate of rice pow- derdissolutionand the rate of water absorption increased, and the repose angle and sliding angle of puffed powder samples was big trend. The scanning electron microscope analysis results showed that starch grains became larger and the surface became smoother,internal cavity increased significantly,but the X-ray diffraction curve was not obvious with the increas-ing of extrusion temperature. The different extrusion temperature did not change protein composition significantly among expanded rice powder,but resulting in a protein subunit polymerization, it appeared in the high molecular weight sub-units. Compared to the original rice, the content of amino acid changed, and some amino acid changed more obviously （such as cysteine, methionine and lysine）. This study revealed the reasons of the effects of different extrusion conditions on the product characteristics,at the same time,provided the theoretical basis for the rational use of selenium rich rice food.

关 键 词： 挤压膨化 天然富硒大米 理化性质