Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-05-07 DOI:10.1016/j.jfoodeng.2024.112128

Ruihao Niu , Jingyi Wang , Jianwei Zhou , Huan Cheng , Jianle Chen , Wenjun Wang , Donghong Liu , Enbo Xu

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Abstract

Wheat germ is an agricultural but low-economic by-product for animal feed or waste due to its susceptibility of hydrolytic/oxidative rancidities. Here, we use controllable extrusion to treat wheat germ, and with assistance of exogenous starch as lipid protective factor at different ratios (0:10 2:8, 3:7, 4:6). Oxidation of optimized germ extrudate was slowed down during storage, with total lipid retention rate reach up to ∼88.3%. Extrusion dynamic analysis showed that relatively high screw speed (100–150 rpm) significantly shortened mean residence time, increased axial diffusion velocity and reduced the loss of free and bound lipid. Type Ⅱ starch-lipid complex was changed to type Ⅰ during extrusion, with thermal transition peak declined. Wheat germ lipid was most evenly distributed under 100 rpm extrusion. The hydrogen bonding interaction between exogenous starch and lipids in wheat germ was strengthened, with significant modification in water absorption, water solubility, expansion and textual indexes.

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挤压控制小麦胚芽的脂质保留和分布及其结合外源淀粉的应用

小麦胚芽是一种农业副产品，但由于其易水解/氧化酸败，因此可用作动物饲料或废物，经济效益较低。在此，我们采用可控挤压法处理小麦胚芽，并辅以不同比例（0:10、2:8、3:7、4:6）的外源淀粉作为脂质保护因子。优化后的胚芽挤压物在贮藏过程中氧化速度减慢，总脂质保留率高达 88.3%。挤压动态分析表明，相对较高的螺杆转速（100-150 rpm）可明显缩短平均停留时间，提高轴向扩散速度，减少游离脂质和结合脂质的损失。在挤压过程中，Ⅱ型淀粉-脂质复合物转变为Ⅰ型，热转变峰值下降。在 100 rpm 挤压条件下，小麦胚芽脂质分布最均匀。小麦胚芽中外源淀粉和脂质之间的氢键作用得到加强，吸水性、水溶性、膨胀性和质构指标均有显著改变。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.