食品与机械2025，Vol.41Issue(6)：164-172,9.DOI:10.13652/j.spjx.1003.5788.2024.81274
海红米挤压工艺优化及理化性质、消化与营养特性研究
Extrusion process optimization of sea red rice and its physicochemical properties,digestion characteristics,and nutritional components
摘要
Abstract
[Objective]To investigate the effects of extrusion technology on the physicochemical properties,digestion characteristics,and nutritional components of sea red rice.[Methods]The extrusion process parameters for sea red rice are optimized by response surface methodology.The effects of the extrusion treatment on the physicochemical properties of the sea red rice flour are explored by water solubility index(WSI),gelatinization degree,starch digestion properties(including rapidly digestible starch,slowly digestible starch,and resistant starch),and the anti-nutritional factor content(phytic acid).The microstructure,starch crystal form,and crystallinity are characterized before and after extrusion.[Results]After extrusion treatment,the water solubility(WSI)of 18.48%and gelatinization degree(95.35%)are improved in the sea red rice flour.The starch crystal form of sea red rice flour is changed from A type to V type,the crystallinity is decreased by 56.44%(P<0.01),and the viscosity coefficient and gelatinization peak temperature are decreased significantly.Additionally,extrusion reduces the content of phytic acid,an antinutritional factor in sea red rice flour,by 18.83%(P<0.01),while increasing the rapidly digestible starch proportion and reducing the resistant starch content,with in vitro starch digestibility increased to 74.72%.[Conclusion]Extrusion technology significantly improves the physicochemical properties of sea red rice,reduces the anti-nutritional factor contents,and effectively retains its nutrients,improving the digestion characteristics of starch.关键词
海红米/挤压膨化/理化性质/结构表征/消化特性Key words
sea red rice/extrusion/physicochemical property/structural characterization/digestion characteristic引用本文复制引用
孙武飞,汪卓,钟赛意,邹文韬,胡嘉康..海红米挤压工艺优化及理化性质、消化与营养特性研究[J].食品与机械,2025,41(6):164-172,9.基金项目
广东省科技专项资金农业技术攻关专题(编号:2021A05198) （编号:2021A05198）
广东省高校重点领域专项(编号:2023ZDZX2025) （编号:2023ZDZX2025）
广东海洋大学科研启动经费(编号:060302042403) （编号:060302042403）
