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1、挤压膨化对婴幼儿颗粒面中淀粉结构及消化特性的影响谢岩黎基金项目:国家重点研发计划专项课题(2017YFD0400200),河南省科技厅重点科技攻关项目(162102210039),河南省谷物资源转化与利用省级重点实验室资助课题(PL2017009),河南工业大学“省属高校基本科研业务费专项资金”(2014YWJC06)收稿日期:2017-11-27作者简介:谢岩黎,女,1971年3月出生,教授,食品营养与安全。张春雨王小丽(河南工业大学粮油食品学院,郑州450001)摘要:辅食的适时适度添加对婴幼儿的体智发育至关重要,本研究以黑小麦、黑米、黑豆和黑芝麻为原料
2、,采用挤压膨化技术生产婴幼儿颗粒面,并利用扫描电镜、X-衍射、RVA和体外消化速率测定等手段研究了挤压膨化对婴幼儿颗粒面中淀粉结构及消化特性的影响。结果表明:加工后淀粉圆形的颗粒结构消失,且挤压膨化淀粉颗粒破碎后重组的颗粒结构表面碎片及粗糙度增高,表面致密度降低;衍射角13°和20.5°出现很强的峰,表明挤压膨化使淀粉晶型从A型转变成V型;挤压膨化颗粒面中淀粉比传统挂面工艺生产的颗粒面中的淀粉有更高的峰值粘度和衰减值,更低的回生值和峰值时间;体外模拟消化实验中,传统挂面工艺颗粒面和挤压膨化颗粒面淀粉消化率分别为85.13%和92.44%(P<0.05),挤压
3、膨化提高了颗粒面淀粉消化率和消化速率。关键词:婴幼儿颗粒面挤压膨化淀粉消化率中图分类号:文献标识码:A文章编号:20170471EffectsofextrusionforthestarchstructureanddigestivecharacteristicsofcerealgranulenoodleXieYanli*ZhangChunyuWangXiaoli(GrainandFoodCollege,HenanUniversityofTechnology,Zhengzhou450001,China)Abstract:Dietarysupplementplay
4、sanimportantroletotheinfant’sbodygrowthandbraindevelopment.Weusethewheattriticale,blackrice,blackbeanandblacksesametoproducethegranulenoodlesbyextruder;Thestarchstructureanddigestivecharacteristicsoftheproductwasinvestigatedbyscanningelectronmicroscope(SEM),X-raydiffraction(XRD),ra
5、pidviscosityanalysis(RVA)andvitrodigestionrate.Theresultshowsthatthecirculargranularstructureoforiginalstarchdisappeared,theroughnessandthecrushedpiecesattherecombinedgranularsurfaceweresqueezedtoincrease,andthesurfacedensitywasreduced.Thedistinctivepeakappearedat2θ=13°and20.5°indi
6、catesthatthestarchstructurechangetoV-typefromA-type.Comparingtotraditionalgranulenoodles,theextrusivegranulenoodleshadehigherpeakviscosityandsetbackviscosity,lowerconsistenceviscosityandpeaktime.Invitrosimulateddigestionexperiments,thedigestibilityoftraditionalgranulenoodlesandextr
7、usivegranulenoodleswas85.13%and92.44%(P<0.05),respectively.Theresultsshowthatthedigestibilityanddigestionrateofstarchwassignificantlyincreasedbyextrusionprocess.Keywords:infantgranulenoodles,extrusion,starch,digestibility辅食是指婴幼儿食用除母乳外的、对婴幼儿身体发育起到辅助作用的食物。由于纯母乳喂养无法满足7-24月龄婴幼儿的营养需求,且婴
8、幼儿的胃肠道发育和肠道菌群的形成等需要多样化食物的刺