该研究以膨化玉米粉为原料，分析磷酸化、酶处理、食用胶干热和复合处理对膨化粉吸水性指数、水溶性指数、分散时间、结块率、黏度、粒径和色度的影响。结果表明，磷酸化热处理对膨化粉黏度无显著影响；食用胶干热处理黏度增加；酶处理及其与磷酸化、食用胶干热复合处理吸水性指数和黏度显著降低，水溶性指数大于磷酸化和食用胶干热处理。α-淀粉酶处理粉的水溶性指数从30.4%增至80.98%，吸水性指数从4.96降至1.21。黄原胶α-淀粉酶、α-淀粉酶正磷酸钠复合处理膨化粉结块率分别为1.63%、1.46%，低于正磷酸钠、α-淀粉酶、中性蛋白酶、黄原胶干热处理粉结块率，分别为5.57%、5.60%、6.16%、5.58%，两种复合处理方式下黏度较稀，分别为83.33 mPa•s、100 mPa•s；正磷酸钠、黄原胶干热处理黏度分别为2243.33 mPa•s、306.33 mPa•s，正磷酸钠联合中性蛋白酶处理黏度、结块率分别为546.67 mPa•s、4.89%，黏度适中，结块率低于单一处理，此时分散时间、粒径分别为4.81 s、131.14 μm，呈淡黄色。综合分析，正磷酸钠中性蛋白酶复合处理下膨化米粉冲调性较好。

The effects of phosphorylation, enzymatic treatments, dry heat treatments, and combined treatments on the water absorption index, water solubility index, dispersion time, agglomeration rate, viscosity, particle size, and chrominance of extruded corn flour were analyzed to improve the quality of extruded corn flour. Phosphorylation heat treatments did not significantly affect the viscosity of extruded flour, whereas dry heat treatments by edible gum increased the viscosity. Additionally, enzymatic treatments alone and in combination with phosphorylation and dry heat treatments significantly reduced the water absorption index and viscosity. Specifically, the water solubility index of the flour after enzymatic treatments and combined treatments was greater than that after phosphorylation and dry heat treatments. The water solubility index of the extruded corn flour treated with α-amylase increased from 30.4% to 80.98%, whereas the water absorption index decreased from 4.96 to 1.21. The agglomeration rates of extruded corn flour treated with xanthan gum combined with α-amylase and α-amylase combined with sodium orthophosphate were 1.63% and 1.46%, respectively. These values are lower than those after treatments by sodium orthophosphate, α-amylase, and neutral protease individually, and dry heat treatment by xanthan gum (5.57%, 5.60%, 6.16%, and 5.58%, respectively). In addition, the viscosity of the two products after the combined treatment methods were 83.33 and 100 mPa•s, suggesting that the fluid was relatively thin. Samples subjected to dry heat treatments with sodium orthophosphate and xanthan gum showed viscosities of 2243.33 and 306.33 mPa•s, respectively. The viscosity and agglomeration rate of extruded corn flour treated with sodium orthophosphate combined with neutral protease were 546.67 mPa•s and 4.89%, respectively. The viscosity was moderate, and the agglomeration rate was lower than those after single treatments. For this extruded flour, the dispersion time and particle size were 4.81 s and 131.14 μm, respectively, and the resulting fluid was light yellow. Extruded corn flour is more soluble after combined treatment with sodium orthophosphate and neutral protease

德阳市科技局项目（2019CK096）；四川轻化工大学研究生创新基金项目（y2020063）