摘要
研究了挤压膨化对脱脂和全脂麦胚营养成分的影响,并对其机理进行了探讨。研究表明:全脂和脱脂麦胚经挤压膨化后,由于高温、高压、高剪切力的作用,蛋白质发生变性,可溶性蛋白的含量分别减少47.01%和48.30%;8种人体必需氨基酸分别减少4.19%和8.46%;还原糖分别增加33.07%和50.35%。挤压膨化后,全脂和脱脂麦胚的消化率、贮藏稳定性、持水率均增加。
The effect of extrusion process on the nutritional components of wheat germ and defatted wheat germ was studied,and the mechanism of extruding was also discussed. The results clearly showed that during the extrusion process, due to high temperature, pressure and shear, total wheat-germ and defatted wheat germ protein denatured and water- soluble protein remarkably decreased, 47.01% and 48.30%, respectively. Meanwhile,essential amino acids of defatted wheat germ decreased 8.16% ,more than that of wheat germ. In the processing,reducing sugar decreased, 33.07% and 50.35%, respectively. After extrusion process, digestibility, store stability,water retention rate of wheat germ and defatted wheat germ all increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期267-270,共4页
Science and Technology of Food Industry
基金
高等学校博士学科点专项科研基金(20010295034)资助课题
关键词
挤压膨化
小麦胚
脱脂小麦胚
消化率
贮藏稳定性
持水率
extrusion process
wheat germ
defatted wheat germ
diaestibility
store stability
water retention rata
