挤压变量（温度、水分）对谷物麸皮抗营养成分的影响。
Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans.
作者信息
Kaur Satinder, Sharma Savita, Singh Baljit, Dar B N
机构信息
Department of Food Science and Technology, PAU, Ludhiana, India.
Department of Food Technology, IUST, Awantipora, J and k India.
出版信息
J Food Sci Technol. 2015 Mar;52(3):1670-6. doi: 10.1007/s13197-013-1118-4. Epub 2013 Aug 24.
The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high concentration of phytic acid, polyphenols, oxalates and trypsin inhibitors. Extrusion cooking was found effective in reduction of these antinutritients. Extrusion processing reduced the phytic acid by 54.51 %, polyphenol by 73.38 %, oxalates by 36.84 %, and trypsin inhibitor by 72.39 %. The heat treatment caused the highest reduction in polyphenols followed by trypsin inhibitors, phytic acid and oxalates. The highest reduction in antinutrients was observed at 140 °C and 20 % moisture content. Bulk density increased significantly compared to raw brans and increase in redness and decrease in yellowness of brans was observed after extrusion treatment.
开展该研究是为了探索挤压技术去除谷物麸皮抗营养成分的潜力。挤压变量包括水分含量（14%、17%和20%）和温度（115℃、140℃、165℃）。对挤压后麸皮中的植酸、多酚、草酸盐、胰蛋白酶抑制剂、堆积密度和颜色进行了分析。所有四种原始麸皮样品中植酸、多酚、草酸盐和胰蛋白酶抑制剂的浓度都很高。发现挤压蒸煮对减少这些抗营养物质有效。挤压加工使植酸减少了54.51%，多酚减少了73.38%，草酸盐减少了36.84%，胰蛋白酶抑制剂减少了72.39%。热处理使多酚减少最多，其次是胰蛋白酶抑制剂、植酸和草酸盐。在140℃和20%水分含量条件下，抗营养物质减少最多。与原始麸皮相比，堆积密度显著增加，挤压处理后麸皮的红色增加，黄色减少。
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