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1、网络出版时间：2017-04-2615:00:23网络出版地址：http://kns.cnki.net/kcms/detail/11.2206.TS.20170426.1500.020.html2017-04-26挤压糊化处理对苦荞粉理化性质的影响111121*周星杰，余少璟，陈凯，吉梦莹，辰巳英三，栾广忠(1.西北农林科技大学食品科学与工程学院，陕西杨凌712100；2.日本国际农林水产业研究中心，日本筑波305-8686）摘要：为研究挤压糊化处理对苦荞粉理化性质的影响，利用单螺杆挤压机对苦荞粉进行挤压糊化处理，得到糊化度分别为
2、37.7%、56.3%、74.3%及94.2%的苦荞粉，并对其基本成分、水合特性、糊化特性、热力学特性及微观结构进行测定。结果表明：糊化度增加，淀粉、蛋白及灰分含量无显著变化（P<0.05），总黄酮和脂肪含量减少，颜色变深（P>0.05）；破损淀粉含量、吸水性指数及保水性显著增加（P>0.05）；快速黏度分析结果表明挤压处理苦荞粉峰值黏度、谷值黏度、最终黏度、回生值及峰值时间下降；扫描电子显微镜结果表明，苦荞粉颗粒为圆形或不规则多边形，而挤压糊化处理后苦荞粉颗粒没有固定形态，表面粗糙且有裂纹和小孔。上述理化性质性质的研究可为进一步
3、的机理及应用研究提供参考。关键词：苦荞；挤压处理；糊化度；理化性质Effectofgelatinizationbyextrusiononphysicochemicalpropertiesoftartarybuckwheatflour111121*ZhouXingjie,YuShaojing,ChenKai,JiMengying,TatsumiEizo,LuanGuangzhong(1.CollegeofFoodScienceandEngineering,NorthwestA&FUniversity,Yangling712100,C
4、hina;2.JapanInternationalResearchCenterforAgriculturalScience,Tsukuba305-8686,Japan)Abstract:Inordertostudytheeffectofgelatinizationbyextrusiononphysicochemicalpropertiesoftartarybuckwheatflour,gelatinizationdegreeof37.7%,56.3%,74.3%and94.2%oftartarybuckwheatflourwere
5、obtainedbysingle-screwextrusionmachine,andthemainchemicalconstituents,pastingproperties,hydrationproperties,thermodynamicproperties,andthemicrostructureoftartarybuckwheatflourweredetermined.Theresultsshowedthatwiththeincreasingofgelatinizationdegree,thecontentsoftotal
6、flavonoidsandlipidinthefloursreducedsignificantly(P>0.05),damagestarchincreaseddramatically(P>0.05),andthecoloroftheflourbecamedarker,whilethecontnensofstarch,ashandproteinshowednosignificantchange(P<0.05);Thewaterabsorptionindex(WAI)andwaterretainingcapacityalsoincre
7、asedsignificantly(P>0.05);Therapidviscosityanalyzer(RVA)analysisindicatedthatwiththeincreasementofgelatinizationdegree,thesignificantdowntrends(P>0.05)oftroughviscosity,finalviscosity,setback,andpeaktimewereobserved.Theobservationbyscanningelectronmicroscope(SEM)showe
8、dthattheparticlesofthetartarybuckwheatflourwasroundorirregularpolygonparticleswithsmoothsurface,whilethetheextrudedoneshadno
