食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 71 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029598

研究报告

挤压处理对淮山全粉速溶性和理化性质的影响

  • 范宽秀 ,
  • 李清明 ,
  • 王锋 ,
  • 李文佳 ,
  • 何瑞阳 ,
  • 苏小军
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  • 1(湖南农业大学 食品科学技术学院,湖南 长沙,410128)
    2(湖南省植物功能成分利用协同创新中心,湖南 长沙,410128)
硕士研究生(苏小军教授为通信作者,E-mail:suxiaojun5606@163.com)

收稿日期: 2021-10-03

  修回日期: 2021-11-19

  网络出版日期: 2022-04-25

基金资助

湖南省自然科学基金项目(2015JJ30328);湖南省教育厅资助科研项目(17C0764);湖南省重点研发计划项目(2016NK2113)

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Effect of extrusion treatment on instant solubility and physicochemical properties of yam flour

  • FAN Kuanxiu ,
  • LI Qingming ,
  • WANG Feng ,
  • LI Wenjia ,
  • HE Ruiyang ,
  • SU Xiaojun
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients, Changsha 410128, China)

Received date: 2021-10-03

  Revised date: 2021-11-19

  Online published: 2022-04-25

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摘要

为探究挤压处理对淮山全粉速溶性和理化性质的影响,采用双螺杆挤压机对淮山全粉进行处理,运用扫描电子显微镜、X-射线衍射仪、傅里叶红外光谱仪、快速黏度分析仪等仪器对其进行表征,并对其速溶特性和主要组分加以分析,揭示挤压处理引起的结构及主要组分变化与速溶性之间的内在联系。结果表明,挤压处理显著提高了淮山全粉的速溶性,溶解度、吸水性指数和水溶性指数分别从10.37%、251.78%和9.07%增加至58.05%、278.41%和57.22%。研究发现,挤压处理一方面导致结构完整的淮山淀粉颗粒破裂成无规则的小碎片且相互粘捏在一起,致使挤压后淮山全粉的表面积从0.38 m2/g增加至0.65 m2/g,平均粒径值从65.5 μm降低至39.7 μm;另一方面,挤压处理破坏了淮山全粉的晶体结构,使有序的结晶区转变成易与水结合的无序的非结晶区,导致其相对结晶度、糊化黏度值和热焓值降低。此外,挤压处理还降低了淮山全粉的淀粉和支链淀粉的含量,增加了糊精和还原糖的含量。

关键词： 淮山全粉; 挤压处理; 速溶特性; 结晶特性; 理化性质

本文引用格式

范宽秀 , 李清明 , 王锋 , 李文佳 , 何瑞阳 , 苏小军 . 挤压处理对淮山全粉速溶性和理化性质的影响[J]. 食品与发酵工业, 2022 , 48(6) : 71 -76 . DOI: 10.13995/j.cnki.11-1802/ts.029598

Abstract

For exploring the effect of extrusion treatment on the instant solubility and physicochemical properties of yam flour, the flour was processed using a dual-screw extrusion machine and characterized using the scanning electron microscope, X-ray diffraction, Fourier infrared spectrometer, rapid viscosity analysis, etc. Additionally, the instant solubility and main components were analyzed to reveal the internal relationship of instant solubility to the structure changes and main components. The results showed that extrusion treatment remarkably enhanced the yam flour instant solubility; that was, the solubility, water absorption index and water solubility index increased from 10.37%, 251.78% and 9.07% to 58.05%, 278.41% and 57.22% respectively. Mechanically, the extrusion process cracked the starch granules with intact structure into irregular small fragments and adhered together with each other which resulting in the increase of surface area from 0.38 m2/g to 0.65 m2/g and the decrease of average particle size from 65.5 μm to 39.7 μm. On the other hand, the crystal structures of yam flour were damaged by extrusion treatment, and the ordered crystalline regions were turned into disordered and water-binding-prone amorphous regions, these resulted in the reduction of relative crystallinity, gelatinization viscosity and enthalpy. Besides, the contents of starch and amylopectin were decreased, and the contents of dextrin and reducing sugar were increased.

Key words： yam flour; extrusion treatment; instant solubility; crystalline characteristic; physicochemical property

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