挤压预糊化对苦荞面团流变学性质及芦丁降解的影响孙晓静1彭飞1许.DOCVIP

挤压预糊化对苦荞面团流变学性质及芦丁降解的影响 孙晓静1 彭飞1 许妍妍1 李润楠1 辰巳英三2 胡亚云1 栾广忠1, 3 （西北农林科技大学食品学院1，杨凌 712100） （日本国际农林水产业研究中心2，日本筑波 305 - 8686） （陕西省农产品加工工程技术研究中心3，杨凌 712100） 摘要 为研究挤压预糊化处理对苦荞面团流变学性质及芦丁降解的影响，采用单螺杆挤压设备处理苦荞粉得到预糊化粉，制成面团后，通过粉质仪、质构仪TPA模式、应力松弛及扫描电镜对面团的结构进行测定、观察，并利用HPLC测定芦丁、槲皮素含量。结果表明，预糊化使苦荞面团的粉质特性得到改善，全粉和预糊化面团的最适加水量分别为60%和70%，与未处理的全粉面团相比，预糊化面团内部形成了连续、均匀的网状结构，而且硬度、黏聚性和黏度增大，而黏着性降低。全粉和预糊化面团中芦丁和槲皮素含量分别为0.86 mg·g-1和12.045mg·g-1、9.78 mg·g-1和1.23 mg·g-1，预糊化处理抑制了苦荞面团中芦丁的降解。以上结果说明，挤压预糊化处理后苦荞面团的结合力显著提高，并且降低了苦荞面团的苦味程度。 关键词 苦荞 面团 预糊化 质构特性 应力松弛 芦丁 中图分类号： TS219 文献标识码：A 文章编号：1003-0174（） Effect of Extrusive Pre-gelatinization on the Rheological Properties and Rutin Degradation of Tartary Buckwheat Dough Sun Xiaojing1 Peng Fei1 XuYanyan1 Li Runnan1 Eizo Tatsumi2 Hun Yayun1 Luan Guangzhong1, 3 (College of Food Science Engineering, Northwest A F1, Yangling 712100) (Japan International Research Center for Agricultural Science2, Tsukuba, Japan 305 - 8686) (Shaanxi Engineering Center of Agro – product Processing3, Yangling 712100) Abstract In order to study on the effect of extrusive pre-gelatinization on the rheological properties and rutin degradation of tartary buckwheat dough, tartary buckwheat flour was extruded with a single screw extruder to obtain pre-gelatinized flour. After the doughs were made, farinogragh testing, TPA mode of texture profile analysis, stress relaxation and scanning electron 基金项目：中日合作项目（UNU-ISP-0053），西北农林科技大学国际合作基金项目（A213021006）。 收稿日期：2015 – 12 – 03 作者简介：孙晓静，女，1989年出生，硕士，粮食、油脂及植物蛋白工程 通讯作者：栾广忠，男，1968年出生，副教授，植物蛋白工程 microscopy observation were conducted to determine the rheological structural changes. The contents of rutin and quercetin were determined by HPLC. The results show that farinograph characteristics of pre-gelatinization doughs were improved; the optimum water addition of whole flour dough and pre-gelatinization dough was 60% and 70%, respectively. Compared with the whole flour dough, continuous and homogeneous gel networ