Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder

XU Gaomeng; DAI Taotao; LÜ Chengliang; YANG Sha; DENG Lizhen; LIANG Ruihong; LI Ti; LIU Chengmei; CHEN Jun

doi:10.13386/j.issn1002-0306.2023120058

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 104-113. > DOI: 10.13386/j.issn1002-0306.2023120058

XU Gaomeng, DAI Taotao, LÜ Chengliang, et al. Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder[J]. Science and Technology of Food Industry, 2024, 45(19): 104−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120058.

Citation:

PDF (1897 KB)

Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder

XU Gaomeng^1,,
DAI Taotao^{1, 2},
LÜ Chengliang¹,
YANG Sha¹,
DENG Lizhen^{1, 2},
LIANG Ruihong¹,
LI Ti¹,
LIU Chengmei¹,
CHEN Jun^{1, 2, ,}

1.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330000, China
2.
International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330200, China

More Information

Received Date: December 10, 2023
Available Online: August 05, 2024

Graphical Abstract

Abstract

Abstract

In order to solve the problem of rancidity of rice polishing powder and improve its physicochemical properties, the effects of twin-screw extrusion under different extrusion temperatures on the storage stability and nutritional properties of rice polishing powder were studied. Under the optimum extrusion temperature, the rice polishing powder (SR-1, SR-2, SR-3, and SR-4) with different particle sizes was prepared by low temperature impact mill (LTIM) under different air classifier speeds (300, 600, 1200, and 1800 r/min). The effects of the air classifier speed on volatile aroma compounds and physicochemical properties of rice polishing powder were studied. The results showed that the lipase activity of rice polishing powder decreased significantly from 12.94 mg/g to 2.18 mg/g after extrusion treatment. Stored at the 150th day, the fatty acid value of untreated rice polishing powder was 255.57 mg KOH/100 g, while the fatty acid value of the extruded sample was only 121.90 mg KOH/100 g. After extrusion treatment, dietary fiber, γ-aminobutyric acid, and γ-oryzanol in rice polishing powder were also well retained. LTIM promoted the release of volatile aroma compounds in rice polishing powder, and SR-3 had the highest concentration. Based on the partial least square discriminant, 9 differentially labeled components were screened according to the importance projection of variables, and it was confirmed that SR-3 had the strongest flavor. With the decrease of particle size, the specific surface area of rice polishing powder gradually increased, and the bulk density showed a decreasing trend. The whiteness index increased significantly from 66.08 to 76.61. Water absorption ability and solubility increased significantly from 1.77 g/g and 24% to 2.37 g/g and 31%, respectively. Fourier transform infrared spectroscopy analysis showed that LTIM destroyed hydrogen bonds in starch particles, resulting in more free hydroxyl group exposure. The results can provide a theoretical basis and technical support for the processing of high-quality rice polishing powder.
- rice polishing powder,
- stabilization,
- superfine grinding,
- nutritional properties,
- physicochemical properties

FullText(HTML)

References (41)

References

[1]	BHUNIA R K, SINHA K, KAUR R, et al. A holistic view of the genetic factors involved in triggering hydrolytic and oxidative rancidity of rice bran lipids[J]. Food Reviews International,2023,39(1):441−466. doi: 10.1080/87559129.2021.1915328
[2]	YILMAZ T N. Stabilization of rice bran:A review[J]. Foods,2023,12(9):1924. doi: 10.3390/foods12091924
[3]	LIU Y Q, STRAPPE P, ZHOU Z K. Impact on the nutritional attributes of rice bran following various stabilization procedures[J]. Critical Reviews in Food Science and Nutrition,2019,59(15):2458−2466. doi: 10.1080/10408398.2018.1455638
[4]	CHENG W W, GAO L, WU D, et al. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour:Its potential use as food ingredients[J]. LWT-Food Science and Technology,2020,133:109872. doi: 10.1016/j.lwt.2020.109872
[5]	CAO Y W, ZHAO J W, JIN Z Y, et al. Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake[J]. Journal of Cereal Science,2021,99:103229. doi: 10.1016/j.jcs.2021.103229
[6]	ZHANG G P, XUAN Y, LYU F, et al. Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture[J]. International Journal of Biological Macromolecules,2023,242:124594. doi: 10.1016/j.ijbiomac.2023.124594
[7]	GULZAR B, HUSSAIN S Z, NASEER B, et al. Enhancement of resistant starch content in modified rice flour using extrusion technology[J]. Cereal Chemistry,2021,98(3):634−641. doi: 10.1002/cche.10407
[8]	ÖZDEMIR K S, YıLMAZ C, DURMAZ G, et al. Hazelnut skin powder:A new brown colored functional ingredient[J]. Food Research International,2014,65:291−297. doi: 10.1016/j.foodres.2014.01.060
[9]	MENG Q R, FAN H R, XU D, et al. Superfine grinding improves the bioaccessibility and antioxidant properties of dendrobium officinale powders[J]. International Journal of Food Science & Technology,2017,52(6):1440−1451.
[10]	ZHAO X Y, SUN L, ZHANG X W, et al. Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate[J]. Colloids and Surfaces B:Biointerfaces,2020,196:111345. doi: 10.1016/j.colsurfb.2020.111345
[11]	GAO W J, CHEN F, WANG X, et al. Recent advances in processing food powders by using superfine grinding techniques:A review[J]. Comprehensive Reviews in Food Science and Food Safety,2020,19(4):2222−2255. doi: 10.1111/1541-4337.12580
[12]	YAN X D, LIU C M, HUANG A, et al. The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill[J]. Journal of Cereal Science,2020,92:102927. doi: 10.1016/j.jcs.2020.102927
[13]	GUO X J, HE X M, DAI T T, et al. The physicochemical and pasting properties of purple corn flour ground by a novel low temperature impact mill[J]. Innovative Food Science & Emerging Technologies,2021,74:102825.
[14]	曹亚文. 米糠的微细化、性质及其在糙米发糕中的应用[D]. 无锡:江南大学, 2021. [CAO Y W. The micronization and properties of rice bran and its application in steamed brown rice cake[D]. Wuxi:Jiangnan University, 2021.] CAO Y W. The micronization and properties of rice bran and its application in steamed brown rice cake[D]. Wuxi: Jiangnan University, 2021.
[15]	郭晓娟. 低温冲击磨中紫玉米的粉碎机理及品质调控机制研究[D]. 南昌:南昌大学, 2023. [GUO X J. Study on the pulverization and quality control mechanism of purple corn in low temperature impact mill[D]. Nanchang:Nanchang University, 2023.] GUO X J. Study on the pulverization and quality control mechanism of purple corn in low temperature impact mill[D]. Nanchang: Nanchang University, 2023.
[16]	HE R, WANG Y J, ZOU Y C, et al. Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling[J]. Journal of the Science of Food and Agriculture,2020,100(6):2638−2647. doi: 10.1002/jsfa.10293
[17]	刘颖, 王子妍, 贾健辉, 等. 预处理-低温挤压对留胚米粉理化性质的影响[J]. 食品工业科技,2023,44(12):201−206. [LIU Y, WANG Z Y, JIA J H, et al. Effect of pretreatment and low-temperature extrusion on the physicochemical properties of embryonic rice flour[J]. Science and Technology of Food Industry,2023,44(12):201−206.] LIU Y, WANG Z Y, JIA J H, et al. Effect of pretreatment and low-temperature extrusion on the physicochemical properties of embryonic rice flour[J]. Science and Technology of Food Industry, 2023, 44（12）: 201−206.
[18]	SRISAIPET A, NUDDAGUL M. Influence of temperature on gamma-oryzanol stability of edible rice bran oil during heating[J]. International Journal of Chemical Engineering and Applications,2014,5(4):303−306. doi: 10.7763/IJCEA.2014.V5.398
[19]	LI Y, GAO C, WANG Y, et al. Analysis of the aroma volatile compounds in different stabilized rice bran during storage[J]. Food Chemistry,2023,405:134753. doi: 10.1016/j.foodchem.2022.134753
[20]	BAI Y X, LI Y F. Preparation and characterization of crosslinked porous cellulose beads[J]. Carbohydrate Polymers,2006,64(3):402−407. doi: 10.1016/j.carbpol.2005.12.009
[21]	TONG L T, GAO X X, LIN L Z, et al. Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China[J]. Journal of Cereal Science,2015,62:45−49. doi: 10.1016/j.jcs.2014.12.007
[22]	LEE Y T, SHIM M J, GOH H K, et al. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour[J]. Food Chemistry,2019,282:164−168. doi: 10.1016/j.foodchem.2018.07.179
[23]	RASHID M T, LIU K L, HAN S M, et al. Optimization of extrusion treatments, quality assessments, and kinetics degradation of enzyme activities during storage of rice bran[J]. Foods,2023,12(6):1236. doi: 10.3390/foods12061236
[24]	胡迪. 过热蒸汽对米糠营养、理化与储藏性质的影响[D]. 南昌:南昌大学, 2018. [HU D. Effects of superheated steam on nutrition, physicochemical, and storage properties of rice bran[D]. Nanchang:Nanchang University, 2018.] HU D. Effects of superheated steam on nutrition, physicochemical, and storage properties of rice bran[D]. Nanchang: Nanchang University, 2018.
[25]	廖梅吉, 敬璞, 高霓思, 等. 热风辅助射频加热对米糠储藏稳定性的影响[J]. 中国粮油学报,2022,37(3):128−136. [LIAO M J, JING P, GAO N S, et al. Effect of hot air-assisted radio frequency heating on storage stability of rice bran[J]. Journal of the Chinese Cereals and Oils,2022,37(3):128−136.] LIAO M J, JING P, GAO N S, et al. Effect of hot air-assisted radio frequency heating on storage stability of rice bran[J]. Journal of the Chinese Cereals and Oils, 2022, 37（3）: 128−136.
[26]	吴建永. 过热蒸汽法制备轻碾营养米及其理化性质研究[D]. 南昌:南昌大学, 2016. [WU J Y. Preparation of lightly milled rice by superheated steam and its physicochemical properties[D]. Nanchang:Nanchang University, 2016.] WU J Y. Preparation of lightly milled rice by superheated steam and its physicochemical properties[D]. Nanchang: Nanchang University, 2016.
[27]	王霞, 刘永吉, 白吉敏, 等. 挤压膨化对杂粮代餐粉营养品质及理化性质的影响[J]. 食品工业科技,2023,44(22):28−35. [WANG X, LIU Y J, BAI J M, et al. Effects of extrusion on nutritional quality and physicochemical properties of multigrain meal replacement powder[J]. Science and Technology of Food Industry,2023,44(22):28−35.] WANG X, LIU Y J, BAI J M, et al. Effects of extrusion on nutritional quality and physicochemical properties of multigrain meal replacement powder[J]. Science and Technology of Food Industry, 2023, 44（22）: 28−35.
[28]	QIAO H Z, SHAO H M, ZHENG X J, et al. Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion[J]. Food Chemistry, 2021, 335:127522.
[29]	LAOKULDILOK T, RATTANATHANAN Y. Protease treatment for the stabilization of rice bran:Effects on lipase activity, antioxidants, and lipid stability[J]. Cereal Chemistry,2014,91(6):560−565. doi: 10.1094/CCHEM-02-14-0022-R
[30]	DOU X J, ZHANG L X, YANG R N, et al. Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry[J]. Food Chemistry,2022,370:131373. doi: 10.1016/j.foodchem.2021.131373
[31]	LUO S J, YAN X D, FU Y T, et al. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill[J]. Food Chemistry,2021,348:129032. doi: 10.1016/j.foodchem.2021.129032
[32]	GAO X B, ZHU D H, LIU Y J, et al. Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding[J]. International Journal of Food Properties,2019,22(1):2022−2032. doi: 10.1080/10942912.2019.1702999
[33]	HUANG X, LIANG K H, LIU Q, et al. Superfine grinding affects physicochemical, thermal and structural properties of Mo ringa oleifera leaf powders[J]. Industrial Crops and Products,2020,151:112472. doi: 10.1016/j.indcrop.2020.112472
[34]	SAUCEDO-POMPA S, TORRES-CASTILLO J A, CASTRO-LÓPEZ C, et al. Moringa plants:Bioactive compounds and promising applications in food products[J]. Food Research International,2018,111:438−450. doi: 10.1016/j.foodres.2018.05.062
[35]	AHMED J, THOMAS L, ARFAT Y A. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size[J]. Food Research International,2019,116:302−311. doi: 10.1016/j.foodres.2018.08.039
[36]	ANGELIDIS G, PROTONOTARIOU S, MANDALA I, et al. Jet milling effect on wheat flour characteristics and starch hydrolysis[J]. Journal of Food Science and Technology-Mysore,2016,53(1):784−791. doi: 10.1007/s13197-015-1990-1
[37]	DRAKOS A, KYRIAKAKIS G, EVAGELIOU V, et al. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours[J]. Food Chemistry,2017,215:326−332. doi: 10.1016/j.foodchem.2016.07.169
[38]	KANG M J, KIM M J, KWAK H S, et al. Effects of milling methods and cultivars on physicochemical properties of whole-wheat flour[J]. Journal of Food Quality,2019,2019(1):1−12.
[39]	LIMPONGSA E, JAIPAKDEE N. Physical modification of Thai rice starch and its application as orodispersible film former[J]. Carbohydrate Polymers,2020,239:116206. doi: 10.1016/j.carbpol.2020.116206
[40]	CAPRON I, ROBERT P, COLONNA P, et al. Starch in rubbery and glassy states by ftir spectroscopy[J]. Carbohydrate Polymers,2007,68(2):249−259. doi: 10.1016/j.carbpol.2006.12.015
[41]	ZHANG Z N, ZHANG M Q, ZHAO W. Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl₂[J]. International Journal of Biological Macromolecules,2023,232:123236. doi: 10.1016/j.ijbiomac.2023.123236

[1]	LI Jinting, QIAN Xinyi, YONG Yidan, WU Mengmeng, SUN Huakai, WANG Yanan, CHEN Anhui, SHAO Ying, NI Zaizhong. Optimization of Enzymatic-assisted Aqueous Two-phase Extraction Conditions of Polysaccharides from Cordyceps cicadae and Analysis of Its Antioxidant, Hypoglycemic and Hypolipidemic Properties in Vitro[J]. Science and Technology of Food Industry, 2024, 45(12): 179-188. DOI: 10.13386/j.issn1002-0306.2023070233
[2]	ZHANG Xiaobing, ZHANG Yushi, WANG Yu, ZHAO Jinjiang, WANG Xiaoxue, LIU Shupeng, LI Weidong. Optimization of Proanthocyanidin Extraction from Cerasus humilis Pomace and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity[J]. Science and Technology of Food Industry, 2024, 45(1): 178-184. DOI: 10.13386/j.issn1002-0306.2023030017
[3]	WANG Anna, PENG Xiaowei, KAN Huan, WANG Dawei, HU Xiang, LIU Yun. Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities[J]. Science and Technology of Food Industry, 2023, 44(2): 232-240. DOI: 10.13386/j.issn1002-0306.2022040128
[4]	WANG Qing, HONG Ye, LIU Zhenyu, LIN Changqing. Study on the Antioxidant and Hypoglycemic Effects of Glycyrrhiza Polysaccharide[J]. Science and Technology of Food Industry, 2023, 44(1): 398-404. DOI: 10.13386/j.issn1002-0306.2022030175
[5]	WANG Qiudan, ZHAO Kaidi, LIN Changqing. Study on Antioxidant Properties of Pueraria lobata Polysaccharides and Its Hypoglycemic Effect[J]. Science and Technology of Food Industry, 2022, 43(5): 381-388. DOI: 10.13386/j.issn1002-0306.2021070357
[6]	LI Xia, ZHANG Guozhu, LIU Zhifei, SHAN Yang, LI Peijun, LI Jing. Hypoglycemic Activity of Enteromorpha intestinalis Polysaccharide[J]. Science and Technology of Food Industry, 2021, 42(15): 321-326. DOI: 10.13386/j.issn1002-0306.2020090021
[7]	YAO Zhi-ren, LI Yu, ZHU Kai-mei, TANG Hui, GU Sheng-jiu. Antioxidant and Hypoglycemic Activities of Different Parts Partitioned from the Ethanol Extract of Polygala fallax Hemsl[J]. Science and Technology of Food Industry, 2020, 41(7): 55-59,64. DOI: 10.13386/j.issn1002-0306.2020.07.010
[8]	WEI Fang-mei, CHEN Chun, LI Chao, FU Xiong. Antioxidant and Hypoglycemic Activities of Mulberry Leaves Extract,Tea Polyphenols and Their Compounds[J]. Science and Technology of Food Industry, 2018, 39(21): 299-305. DOI: 10.13386/j.issn1002-0306.2018.21.053
[9]	ZHANG Hui-juan, HUANG Lian-yan, YIN Meng, WANG Jing. Research on hypoglycemic function of oat peptides[J]. Science and Technology of Food Industry, 2017, (10): 360-363. DOI: 10.13386/j.issn1002-0306.2017.10.061
[10]	ZHANG Yi-fan, WANG Qiang, WANG Wei, WU Li-yu, ZHANG Yu, ZHANG Cheng-hui. Study on antioxidant and hypoglycemic activity stability from Myrica rubra peptide[J]. Science and Technology of Food Industry, 2015, (14): 86-91. DOI: 10.13386/j.issn1002-0306.2015.14.008