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Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

作     者:Shuna Zhao Aiquan Jiao Yueyue Yang Qing Liu Wenqi Wu Zhengyu Jin 

作者机构:State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi214122People’s Republic of China School of Food Science and TechnologyJiangnan UniversityWuxi214122People’s Republic of China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityWuxi214122People’s Republic of China 

出 版 物:《Food Bioscience》 (食品生物科学(英文))

年 卷 期:2022年第45卷第1期

页      面:324-331页

核心收录:

学科分类:09[农学] 0901[农学-作物学] 

基  金:supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2016YFD0400304) Jiangsu Agriculture Science and Technology Innovation Fund(CX(17)2022) the Science&Technology Pillar Program of Jiangsu Province(BE2018304) Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-201904) 

主  题:Enzymatic extrusion Barley flour Physicochemical properties Molecular degradation Filtration rate Whole-barley beer 

摘      要:In order to evaluate the application potential of enzyme-extruded barley flour(EEBF)in the brewing of whole-barley beer,the physicochemical properties,mashing and fermentation effects of EEBF were studied,and conventional extruded barley flour(CEBF)and steam-cooked barley flour(SCBF)were taken as *** water solubility index(WSI)of EEBF(46.88%-52.63%)was much higher than that of CEBF(6.70%)and SCBF(4.59%).The results of degree of gelatinization(DG)and enthalpy(ΔH)suggested that EEBF was almost completely gelatinized,and the rapid visco analyzer(RVA)exhibited that the peak viscosity of EEBF was drastically *** weight-average molecular weight of EEBF(10^(6) g/mol)was significantly lower than that of CEBF and *** electron microscopy(SEM)showed that the heat-treatments caused starch granules to break and aggregate,and there were many hydrolyzed pores on the surface of *** the long-and short-range order of EEBF were *** EEBF caused serious filtration blocking,it greatly improved the alcohol content of finished beer(5.41%vol).Overall,the thermal modification of barley flour by enzyme-extrusion meets the needs of fermentation,and could improve the problem of limited leaching of unmalted barley,which was benefit for the production of whole-barley beer.

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