Effect of extrusion on gelatinization degree and protein digestibility of rice flour

WANG Qing; ZHANG Guang; YANG Chun-hua; LV Ming-shou; LIU Lin-lin; WANG Shang-jie; SHI Yan-guo

doi:10.13386/j.issn1002-0306.2017.07.037

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Science and Technology of Food Industry > 2017 > (07): 230-234. > DOI: 10.13386/j.issn1002-0306.2017.07.037

WANG Qing, ZHANG Guang, YANG Chun-hua, LV Ming-shou, LIU Lin-lin, WANG Shang-jie, SHI Yan-guo. Effect of extrusion on gelatinization degree and protein digestibility of rice flour[J]. Science and Technology of Food Industry, 2017, (07): 230-234. DOI: 10.13386/j.issn1002-0306.2017.07.037

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Effect of extrusion on gelatinization degree and protein digestibility of rice flour

Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce

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Received Date: October 23, 2016

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Abstract

Rice flour was chosen as raw material to study the effect of extrusion on gelatinization degree and protein digestility.The effect of material moisture content, screw rotation speed and the fifth area temperature on gelatinization degree and protein digestility of rice flour were investigated through single factor experiment and orthogonal experiment.Based on these above, the results showed the best parameters of rice expansion food was material moisture content of 18%, screw rotation speed of190 r/min, the fifth area temperature of 190 ℃.Under this experiment conditions, gelatinization degree was 90.72%, protein digestility was 82.80%, which was improved by 10.31% in comparison with the protein digestility without extrusion.The study offered certain reference for deep processing of rice.
- rice flour,
- extrusion,
- gelatinization dgree,
- protein digestibility

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