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Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers
Process Biochemistry ( IF 4.4 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.procbio.2020.05.028
Gaopeng Zhang , Chunlei Ni , Yangyue Ding , Hualu Zhou , Ou Caizhi , Qiuye Wang , Jiarong Wang , Jianjun Cheng

Abstract This study investigated the changes in the structural and functional properties of various adlay starch-based polymers that occur during low moisture extrusion. The water absorption index, water solubility index, color, and morphological, pasting, and thermal properties of the adlay flours were investigated. Extrusion significantly decreased their contents (starch > protein > fiber > lipids). The color of the adlay flour darkened after extrusion, primarily due to the Maillard reaction and caramelization. Scanning electron microscopy revealed various cracks, pits, and holes on the surface of the extruded flour without defatting for both the extruded brown adlay and the extruded polished adlay. Extrusion caused molecular degradation of the extruded starch, decreasing its swelling power in hot water. The ΔH values (0.19-0.71 J/g) of the extrudates revealed that the starch granules were not fully gelatinized. These results provide a theoretical basis for further explorations of the interactions of adlay macromolecules by extrusion.

中文翻译:

低水分挤出对薏苡仁(Coix lacryma-jobi L.)淀粉基聚合物结构和理化性质的影响

摘要 本研究调查了在低水分挤出过程中发生的各种基于薏苡仁淀粉的聚合物的结构和功能特性的变化。研究了薏仁粉的吸水指数、水溶性指数、颜色以及形态、糊化和热性能。挤压显着降低了它们的含量(淀粉 > 蛋白质 > 纤维 > 脂质)。挤出后薏仁粉的颜色变深,主要是由于美拉德反应和焦糖化。扫描电子显微镜显示挤出的棕色稗和挤出的抛光稗在没有脱脂的挤出面粉表面上存在各种裂缝、凹坑和孔洞。挤出导致挤出淀粉的分子降解,降低其在热水中的溶胀能力。ΔH 值 (0.19-0. 71 J/g) 的挤出物表明淀粉颗粒没有完全糊化。这些结果为进一步探索挤压膨润土大分子之间的相互作用提供了理论基础。
更新日期:2020-09-01
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