Effect Of Extrusion On Physical And Chemical Properties Of Recombinant Rice

The extrusion technology was used to make the recombinat rice with the ordinary rice as the main raw material.The influence of the extrusion operation on the starch was investigated by examining the changes of the starch before and after the extrusion and the difference of the edible quality of the recombinant rice.Determining the glycemic index of hypoglycemic rice,α-amylase and α-glucosidase inhibition,to study the digestibility of hypoglycemic rice.The effect of extrusion on the molecular weight,amylase content,crystalline structure,gelatinization,thermal properties of starch in Material were studied.The results showed that starch structure was destroyed and degraded,amylase content has increased.Mw reduced after extrusion.Extrusion not also make gelatinization,thermal properties and textural properties changed,but make crystalline structure transformed from A type to V type.The gelationization,texture properties,amylose contents of the extruded samples which is made from different material.Moreover,the results of ultraviolet absorption spectrum and fluorescence spectrum showed that peptide bond of protein has stretch after extrusion,leading to changes in radicals around the microenvironment.The extrusion properties of 13 species of extruded samples made in different parameters,and ordinary rice was studied.The correlations among gelatinization degree,thermal properties,expansion ratio,the water absorption index,water solubility index,etc.The results showed that poor correlation between the expansion ratio and the springiness(r=-0.583),resilience(r=-0.757);The correlation between the water solubility index and springiness was significantly positive(r=0.613);The bulk density performed significantly negative relation to the gumminess(r=0.657).The gelatinization degree showed a certain correlation with the expansion ratio,the water solubility index,and the unit weigh.The stickiness performed a significantly positive correlation with the moisture content(r=0.920),while a certain negative correlation with the iodine value(r=-0.303).The radar graph showed that gelatinization degree,hardness,cohesiveness,gumminess,chewiness,resilience of the extruded samples has incresed between with the ordinary.The effect of rutin and chromium-rich yeast were investigated whether has a role in lowering glycemic by studing the difference of chroma,inhibition of α-amylase and α-glucosidase inhibition and glycemic index of recombinant rice with supplementary materials compared with blank recombinant rice and ordinary indica rice.The results showed that the L value,b value and a walue of rutin recombinant rice and chromium-rich yeast recombinant rice were significantly lower than that of the extruded samples without excipients,and there was also a significant inhibitory effect on α-amylase and α-glucosidase,and with the increase of the addition,the inhibion rategradually increased,and has a certain effect.SDS and RS contens of rutin recombinant rice and chromium-rich yeast significantly increased compared with blank recombinat rice,and also can slow down starch digestion.