白燕2号燕麦的双螺杆挤出物的理化特性分析

为探究双螺杆挤压处理对白燕2号燕麦理化特性的影响，以白燕2号裸燕麦全颗粒为原料进行挤压处理，并对燕麦挤出物的品质进行检测与表征。结果表明，在喂料水分22%、螺杆转速42 Hz、喂料速率26 Hz、终端温度160 ℃等典型挤压条件下，燕麦挤出物的膨化率为1.16；挤压过程中发生了美拉德反应，L*降低，a*降低，b*增加，ΔE降低；总氨基酸含量减少了5.44%，各种氨基酸含量呈整体下降趋势；挤压后物料微观结构表面粗糙、富有层次感。燕麦挤出物吸水性指数上升378.4%，水溶性指数下降1.08%，可溶性β-葡聚糖含量提高了62.0%，模拟体内消化后，燕麦挤出物提取液表观黏度增大；挤压过程中同时发生了分子的解聚反应和聚合反应。由此可见，双螺杆挤压是一种有潜力提高全燕麦品质的加工技术。

Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’

This study investigated the changes in physicochemical properties of ‘Baiyan No. 2’ oats after twin-screw
extrusion. It was shown that when the extrusion conditions were set as feed moisture content 22%, temperature 160 ℃,
and screw speed 42 Hz with a fixed feeding rate of 26 Hz, the expansion ratio of oat extrudate was 1.16. Maillard reaction
occurred during extrusion, resulting in changes in color and amino acid content. L*, a* and ΔE decreased, while b*
increased. Total amino acid content decreased by 5.44%. Compared to the original material, oat extrudate had a layered
rough surface. Water absorption index increased by 378.4%, water solubility index decreased by 1.08%, soluble betaglucan
content increased by 62.0%, apparent viscosity of the extract of in vitro digested oat extrudate increased, and both
polymerization and depolymerization reaction occurred during extrusion. Conclusively, twin-screw extrusion is a kind of
processing technique that has the potential to improve wholegrain oat quality.