Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (23): 4606-4618.doi: 10.3864/j.issn.0578-1752.2016.23.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Extrusion on Digestion Properties and Volatile Compounds in Germinated Brown Rice Compounded of Flammulina velutipes Flour

FANG Yong, WANG Hong-pan, PEI Fei, MA Ning, TANG Xiao-zhi, YANG Wen-jian, HU Qiu-hui   

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province/The Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security, Nanjing 210023
  • Received:2016-06-16 Online:2016-12-01 Published:2016-12-01

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Abstract: 【Objective】The objective of this study was to investigate the effect of extrusion process on digestion properties and volatile compounds in germinated brown rice compounded of Flammulina velutipes flour through the changes of starch, protein and volatile compounds, thus providing references for the analysis of extrudant digestion properties and flavor.【Method】 In order to study the effects of extrusion on digestion properties and flavor compounds, germinated brown rice compounded of Flammulina velutipes was extruded to investigate the particle microstructure of starch and protein, the protein molecular weight and protein secondary structure, the digestibility of starch and protein, and the volatile compounds using scanning electron microscope, SDS-PAGE electrophoresis, infrared spectroscopy, in vitro digestion method and gas chromatography-mass spectrography.【Result】The results showed that the granule shapes of extruded starch and protein were changed into irregular shape compared with the un-extruded compounded powder. Moreover, the starch content and protein content in germinated brown rice compounded of F. velutipes extrudant decreased by 8.26% and 1.00%, respectively. However, the reduced sugar content, the soluble sugar content, in vitro starch digestibility and in vitro protein digestibility increased by 1.35 times, 18.45%, 30.68% and 25.57%, respectively. The protein molecular weight mainly distributed in 50, 36, 33, 22, 19 and 13 kD in un-extruded compounded powder. However, the 50 kD molecular weight disappeared and the 36 kD molecular weight had no change in germinated brown rice compounded of F. velutipes extrudant. The infrared spectra of protein in extruded were similar to that of un-extruded powder, but the absorption peak intensity had significant difference between 1 645 and 1 544 cm-1. The contents of aldehydes, alcohols, pyrazines and ketones compounds in germinated brown rice compounded of F. velutipes extrudant were increased by 18.93%, 44.17%, 77.64% and 1.56 times, respectively. The aldehydes and alcohols compounds in extruded products of germinated brown rice showed a decline trend compared with un-extruded germinated brown rice. However, the increasing trend to that of the extruded products of germinated brown rice compounded of F. velutipes was exhibited, indicating the flavor enhancement of F. velutipes.【Conclusion】Extrusion technology could improve the digestion characteristics of germinated brown rice compounded of F. velutipes extrudant. Meanwhile, the mixture of F. velutipes could enhance the flavor of the product.

Key words: extrusion, starch, protein, digestion properties, volatile compounds

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