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V_D₃-β-环糊精包合物在挤压营养米中的应用研究

Study on the Effect of Vitamin D₃-β-cyclodextrin Inclusion Compound on the Quality Improvement in Extruded Nutrition-fortified Rice

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【Author】 Tian Yaoqi Jin Zhengyu Deng Li Xu Xueming Zhao Jianwei (The State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

【机构】江南大学食品学院食品科学与技术国家重点实验室；江南大学食品学院；食品科学与技术国家重点实验室；江苏无锡； 214122；

【摘要】对维生素D₃-β-环糊精（VD₃-β-CD）包合物的稳定性及其改善挤压营养米品质进行了研究。结果表明,V_D₃-β-CD包合物增强V_D₃储藏稳定性;降低挤压营养米米粉糊化焓,提高挤压营养米复水率、糊化度,延缓营养米回生老化,改善挤压营养米品质;在本试验条件下,V_D₃-β-CD包合物最佳添加量为1.5%。更多还原

【Abstract】 The stability of vitamin D₃-β-cyclodextrin inclusion compound and its effects on the quality im- provement of extruded nutrition-fortified rice（ENR）were studied.The results indicated that the inclusion compound enhanced the stability of vitamin D₃ during rice storage,decreased enthalpy of gelatinization,in- creased rehydration rate and the degree of gelatinization,inhibited the retrogradation of ENR.The optimum addition quantity of inclusion compound was 1.5%.更多还原