Effect of extrusion on gelatinization degree and protein digestibility of rice flour
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摘要: 以大米粉为原料,采用挤压膨化法研究挤压膨化对大米粉糊化度及蛋白质体外消化率的影响,通过单因素及正交实验分析了物料含水量、螺杆转速、第五区温度对大米粉糊化度及蛋白质体外消化率的影响,分析得出挤压膨化大米粉的最佳参数为:物料含水量为18%,螺杆转速为190 r/min,第五区温度为190℃;在此实验条件下进行验证实验,糊化度为90.72%,蛋白质体外消化率为82.80%,挤压膨化后大米粉蛋白质体外消化率比未经挤压处理的大米粉蛋白质体外消化率提高了10.31%。本研究为大米精深加工提供一定的参考。Abstract: Rice flour was chosen as raw material to study the effect of extrusion on gelatinization degree and protein digestility.The effect of material moisture content, screw rotation speed and the fifth area temperature on gelatinization degree and protein digestility of rice flour were investigated through single factor experiment and orthogonal experiment.Based on these above, the results showed the best parameters of rice expansion food was material moisture content of 18%, screw rotation speed of190 r/min, the fifth area temperature of 190 ℃.Under this experiment conditions, gelatinization degree was 90.72%, protein digestility was 82.80%, which was improved by 10.31% in comparison with the protein digestility without extrusion.The study offered certain reference for deep processing of rice.
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Keywords:
- rice flour /
- extrusion /
- gelatinization dgree /
- protein digestibility
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