本文研究了玉米全粉在高温条件下经过α-淀粉酶进行固态预酶解后再进行挤压膨化（预酶解-挤压膨化）加工处理后的品质特性变化规律。结果表明：与直接挤压膨化玉米全粉相比，预酶解-挤压膨化玉米全粉的水溶性指数增加了12.26%，吸水性指数降低了26.40%，分散时间减小了24.14%，结块率增加了75.32%，黏度降低，冲调分散性得到显著改善；Carr指数、Hausner比值分别增加了8.39%、3.60%，休止角、滑角分别增加了24.59%、6.49%，容积密度增加；L*值、b*值显著增加，a*值降低，产生了一定色差；淀粉含量下降5.86%，还原糖含量、脂肪含量及可溶性蛋白含量分别增加了139.43%、7.87%、243.52%。本研究表明预酶解-挤压膨化处理改善了玉米全粉的冲调分散性，增加了还原糖、脂肪及可溶性蛋白的含量，提高了食用品质。本研究克服了挤压膨化工艺过程中由于物料水分含量低，加工温度高，作用时间短等因素导致酶解作用有限的技术难题，为预酶解-挤压膨化技术在以谷物为基质的营养方便食品的加工应用中提供指导。

The changes in physicochemical properties of whole corn flour extruded with α-amylase pretreatment under solid state at high temperature were investigated. The result showed that compared with the extruded corn samples, the water solubility index of samples extruded with enzyme pretreatment increased 12.26%, and the water absorption index decreased 26.40%. The dispersion time reduced 24.14%, while the agglomerate rate increased 75.32%, and the viscosity decreased, and the dispersibility increased significantly. Carr index and Hausner ratio of samples increased 8.39% and 3.60%, respectively. Angle of repose and slio angle increased 24.59% and 6.49%, respectively; while bulk density increased. In addition, L* value and b* value of samples increased significantly, a* value and ?E value decreased, compared to extruded samples. In addition, extrusion with enzyme pretreatment decreased starch content by 5.85%, and increased the content of reducing sugar, fat and solube protein by 139.43%, 7.87% and 243.52%, respectively. This research overcome the technical problems of limited enzymolysis, which is caused by the low water content, high processing temperature and short time during extrusion process, and provide guidance for application of extrusion with enzymatic pretreatment techniques in processing of grain-based nutrient instant food.

“十三五”国家重点研发计划（2016YFD0400700；2016YFD0400702)；农业技术试验示范（农产品加工）项目（161821301064071003）；广东省科技计划项目（2016B020203004；2015A020209072；2017B090907022）