Extrusion with Enzyme Pretreatment Improves Dispersibility of Whole Corn Flour
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Abstract:
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.
