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A method for improving polyphenol retention and antioxidant activity of grains during extrusion and gelatinization

A technology of anti-oxidative activity and extrusion gelatinization, which is applied in the field of food processing, can solve the problems of unfavorable polyphenolic substances to retain free phenolic acids, reduce the anti-oxidative activity of extrudates, and lose activity, so as to improve the anti-oxidative activity and The degree of gelatinization, the improvement of retention rate and antioxidant capacity, and the effect of improving hygroscopicity

Active Publication Date: 2017-12-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, polyphenols are heat-sensitive substances, which are easily degraded, destroyed or cross-linked with starch and protein during processing to lose their activity.
In industries such as sugar refining, fermentation, and wine making, in order to fully gelatinize starch, the traditional process often uses high temperature and long-term cooking treatment for grain raw materials, which is very unfavorable for the retention of polyphenols and the release of free phenolic acids; while traditional Although extrusion is gradually applied to starch gelatinization due to its advantages of simplification, convenience, environmental protection, and short time, it still causes significant loss of polyphenols and reduces the antioxidant activity of the extrudate

Method used

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  • A method for improving polyphenol retention and antioxidant activity of grains during extrusion and gelatinization
  • A method for improving polyphenol retention and antioxidant activity of grains during extrusion and gelatinization

Examples

Experimental program
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Embodiment 1

[0030] Choose 1000g of wheat as a grain raw material, shell the wheat, and after crushing and sieving, the moisture content is about 13.16%, and the starch content is 67.26%. The combination solution used therein comprises 0.05% of high-temperature resistant α-amylase, 0.5% of sodium chloride, 0.05% of sodium acetate, 0.02% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated wheat starch. The pretreated wheat raw material is first mixed with the combined liquid (according to the adjustment of the water content to 30% to add the combined liquid, that is to say, 240.57g of the combined liquid should be added, in which amylase, sodium chloride, sodium acetate, sodium citrate, and calcium lactate are added respectively 0.34, 3.36, 0.34, 0.13, 0.13g, mixed in the combination liquid) and mixed evenly, extruded by twin-screw extrusion system, the temperature of the first sleeve, the second sleeve and the third sleeve They are 45°C, 65°C and 95°C respec...

Embodiment 2

[0033]Choose 1000g of corn as raw material, peel the corn, crush it and sieve it, its water content is about 14.54%, and its starch content is 72.63%. The combination solution used comprises 0.05% of high temperature resistant α-amylase, 0.8% of sodium chloride, 0.8% of sodium acetate, 0.02% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated cornstarch. The pretreated corn raw material is extruded by a twin-screw extrusion system, and the combined solution is added according to the adjusted water content of 40% during the extrusion process (that is, 424.33g of the combined solution should be added in calculation, of which amylase, sodium chloride, acetic acid Sodium, sodium citrate, and calcium lactate are 0.36, 5.81, 5.81, 0.14, and 0.14g, respectively, and mixed in the combination solution), and the temperatures of the first sleeve, the second sleeve, and the third sleeve are respectively 40°C, 60°C and 100°C. The screw speed was 400rpm, and...

Embodiment 3

[0036] Select 1000g of rice as a grain raw material, peel the rice, grind it, and pass through a sieve. The water content is about 12.62%, and the starch content is 73.18%. The combination liquid used comprises 0.3% of medium-temperature α-amylase, 1% of sodium chloride, 0.05% of sodium acetate, 0.8% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated rice starch. The pretreated rice raw material is pre-mixed with the combination solution (according to the adjustment of water content to 30% to add the combination solution, that is to say, 248.29g of the combination solution should be added, in which amylase, sodium chloride, sodium acetate, sodium citrate, and calcium lactate are added respectively 2.19, 7.32, 0.36, 5.86, 0.14g, mixed in the combination liquid) mixed evenly, and extruded by a twin-screw extrusion system, wherein the temperature of the first sleeve, the second sleeve and the third sleeve They are 25°C, 35°C and 60°C respectively....

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Abstract

A method for improving the polyphenol retention rate and antioxidant activity of grains in the extrusion gelatinization process, adding an enzyme-containing combination liquid to the pretreated grains, extruding the gelatinized grains through a twin-screw extrusion system, and cooling the extruded product It is ready for later use; the enzyme-containing combination liquid can be added before extruding gelatinization, and can also be added during extruding gelatinization. The method of the present invention can largely retain the grain polyphenol content, improve the antioxidant activity of the extruded product, and also improve the physical and chemical properties of the ripened grain such as hygroscopicity, water solubility and viscosity, which is beneficial to the preparation of starch syrup, alcohol, etc. Or the application in wine fermentation industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method and process for improving the polyphenol retention rate and antioxidant activity of grains during extrusion and gelatinization. Background technique [0002] Polyphenolic compounds are a class of substances that widely exist in nature and contain multiple phenolic hydroxyl structures. They are a class of biologically active substances that are basically derived from plant materials, and polyphenols are related to the sensory and nutritional properties of products derived from these plant materials. Quality is closely related. Polyphenolic substances in grains mainly include various phenolic acids, flavonoids, tannins, etc., which have strong anti-oxidation, free radical scavenging and transition metal chelating abilities, and can inhibit platelet aggregation in the body, reduce the incidence of cancer and coronary heart disease Efficacy such as preventing oxidat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L7/17A23P30/20
Inventor 金征宇徐恩波焦爱权徐学明周星谢正军赵建伟田耀旗王金鹏杨哪吴正宗
Owner JIANGNAN UNIV