Román Laura, Dura Ángela, Martínez Mario M, Rosell Cristina M, Gómez Manuel
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda Agustin Escardino, 7, Paterna, 46980, Spain.
Food Chem. 2016 May 15;199:287-95. doi: 10.1016/j.foodchem.2015.12.040. Epub 2015 Dec 10.
This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD-lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment.
本研究旨在通过结合环糊精葡糖基转移酶和挤压处理来改变天然小麦粉和挤压小麦粉的功能特性。除了面粉的微观结构、结晶度、糊化特性和淀粉水解情况外，还评估了环糊精（CD）的释放水平。酶处理面粉的显微照片显示产生了易碎的结构，这些结构很容易破碎。挤压面粉中的酶促水解作用明显更强，环糊精水平证实了这一点，其中γ-环糊精占主导，其次是α-环糊精，而β-环糊精的值非常低，这可能是由于形成了环糊精-脂质复合物，X射线衍射结果表明了这一点。挤压样品和天然样品均显示出非常低的粘度和扁平的糊化曲线，这是酶对淀粉链水解活性的结果。酶处理面粉（天然面粉和挤压面粉）在水解初期显示出较高的水解速率，并且挤压面粉表现出更高的分形指数h，这与酶处理产生的扩展晶体结构一致。
