The Lipid's Impact On Gelatinization And Retrogradation Properties Of Restructuring Brown Rice

With brown rice powder as the main raw material,this article uses the double screw extrusion technology,on the premise of ensure the quality of cooking,to limit the restructuring meters of gelatinization(secondary pasting)as the core,the restrictive gelatinization restructuring m extrusion process parameters,the lipid(mainly for the SE and GSM)and passivation rice bran nutritional ingredients such as the influence of the gelatinization and retrogradation properties of brown rice recombinant m,by scanning electron microscopy(SEM)and the surface structure of the reorganization of the meters and internal crystal structure analysis.(1)In twin-screw extrusion process of barrel range temperature,material moisture,screw speed and other parameters as variables,to restructure gelatinization degree as evaluation indexes of brown rice.Single factor experiment was used to study the influence of different process conditions on the reorganization of the brown rice gelatinization degree,adopt orthogonal experiment to determine the optimum process conditions of restrictive gelatinized brown rice restructuring m,get the best restrictive gelatinization process parameters for restructuring m: maximum extrusion temperature 110 ?,35% material moisture,screw speed 140 r/min.Under the condition of the extrusion process,the reorganization of brown rice meters with ordinary brown rice cooking after gelatinization degree were similar(86%).(2)Determine lipid(the SE and GSM)to add,in the range,sucrose esters and monoglycerides can make rice starch gels strength increased,disintegrating values toward eating quality is best,lower retrogradation value;Lipid and add that brown rice recombinant m gelatinization degree is reduced,gelatinization temperature(including starting To temperature,peak temperature of Tp,end temperature Tc),enhanced thermal stability.Electron microscope scanning results showed that by twin-screw extrusion process,the lipid would like film wrapped on the surface of starch granules,starch granules by irregular polygon become round and smooth.Through X-ray diffractometer found that the presence of V-type crystal in restructuring m,after double screw extrusion,brown rice starch granules and lipid formed in stable compounds,starch granule properties change.(3)By differential scanning calorimetry(DSC)to study the reorganization of brown rice rice and added the passivation of brown rice bran restructuring m secondary gelatinization properties,found that can make the brown rice bran restructuring m gelatinization temperature rise,gelatinization enthalpy decreased,enhanced thermal stability.Combining with the passivation Avrami equation of brown rice bran restructuring m retrogradation kinetics.Found added passivation of brown rice bran recombinant n value less than 1 m Avrami parameters,the crystallization rate constant k is less than the brown rice powder and without adding passivation of brown rice bran rice,add the passivation of brown rice bran restructuring in the retrogradation of storage period with a lower rate.The Avrami parameters R2 value is close to 1,the equation to simulate the effect is good.X-ray diffraction results show that adding passivation of brown rice bran in restructuring m,there are a number of V-type of crystal structure and crystal structure of B-less than brown rice powder and without adding passivation of brown rice bran rice,suggests that lipid and starch in the rice bran to form the compound.Passivation can effectively restrain the rice bran added the retrogradation of brown rice restructuring.