Extrusion process optimization of sea red rice and its physicochemical properties , digestion characteristics , and nutritional components

Authors

SUN Wufei, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524088 , China
WANG Zhuo, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524088 , China;Guangdong Province Engineering Laboratory for Marine Biological Products , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Engineering Technology Research Center of Seafood , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruits and Vegetables Processing , Zhanjiang , Guangdong 524088 , ChinaFollow
ZHONG Saiyi, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524088 , China;Guangdong Province Engineering Laboratory for Marine Biological Products , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Engineering Technology Research Center of Seafood , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruits and Vegetables Processing , Zhanjiang , Guangdong 524088 , China
ZOU Wentao, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruits and Vegetables Processing , Zhanjiang , Guangdong 524088 , China
HU Jiakang, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruits and Vegetables Processing , Zhanjiang , Guangdong 524088 , China

Corresponding Author(s)

汪卓（1993—），男，广东海洋大学讲师，博士。E-mail：wz202206@gdou.edu.cn

Abstract

［Objective］ To investigate the effects of extrusion technology on the physicochemical properties,digestion characteristics,and nutritional components of sea red rice.［Methods］ The extrusion process parameters for sea red rice are optimized by response surface methodology.The effects of the extrusion treatment on the physicochemical properties of the sea red rice flour are explored by water solubility index (WSI ),gelatinization degree,starch digestion properties (including rapidly digestible starch,slowly digestible starch,and resistant starch ),and the anti -nutritional factor content (phytic acid ).The microstructure,starch crystal form,and crystallinity are 钟赛意（1979—），男，广东海洋大学教授，博士。E-mail：zsylxc@ 126.com引用格式：孙武飞，汪卓，钟赛意，等.海红米挤压工艺优化及理化性质、消化与营养特性研究 ［J］.食品与机械，2025，41（6）：164-172.C itation:SUN Wufei,WANG Zhuo,ZHONG Saiyi,et al.Extrusion process optimization of sea red rice and its physicochemical properties,digestion characteristics,and nutritional components [J].Food & Machinery,2025,41(6):164-172.|characterized before and after extrusion.［Results］］ After extrusion treatment,the water solubility (WSI ) of 18.48% and gelatinization degree (95.35%) are improved in the sea red rice flour.The starch crystal form of sea red rice flour is changed from A type to V type,the crystallinity is decreased by 56.44% (P<0.01),and the viscosity coefficient and gelatinization peak temperature are decreased significantly.Additionally,extrusion reduces the content of phytic acid,an antinutritional factor in sea red rice flour,by 18.83% (P<0.01),while increasing the rapidly digestible starch proportion and reducing the resistant starch content,with in vitro starch digestibility increased to 74.72%.［Conclusion］ Extrusion technology significantly improves the physicochemical properties of sea red rice,reduces the anti -nutritional factor contents,and effectively retains its nutrients,improving the digestion characteristics of starch.

Publication Date

7-3-2025

First Page

164

Last Page

172

DOI

10.13652/j.spjx.1003.5788.2024.81274

Recommended Citation

Wufei, SUN; Zhuo, WANG; Saiyi, ZHONG; Wentao, ZOU; and Jiakang, HU (2025) "Extrusion process optimization of sea red rice and its physicochemical properties , digestion characteristics , and nutritional components," Food and Machinery: Vol. 41: Iss. 6, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2024.81274
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/23

References

[1] WANG H,DENNEY L,ZHENG Y D,et al.Food sources of energy and nutrients in the diets of infants and toddlers in urban areas of China,based on one 24-hour dietary recall [J].BMC Nutrition,2015,1(1):19.
[2] PANTOA T,BARICEVIC-JONES I,SUWANNAPORN P,et al.Young rice protein as a new source of low allergenic plant-base protein [J].Journal of Cereal Science,2020,93:102970.
[3] 陆梓洋,余宏达,郑经绍,等.混菌发酵紫米粉工艺优化及其对营养品质的改善 [J].食品工业科技,2023,44(19):252-261.LU Z Y,YU H D,ZHENG J S,et al.Optimization of mixed fermentation process of purple rice flour and its nutritional improvement [J].Science and Technology of Food Industry,2023,44(19):252-261.
[4] 张威毅,侯召华,任贵兴,等.不同产地红米营养成分比较 [J].食品工业科技,2019,40(6):263-267,272.ZHANG W Y,HOU Z H,REN G X,et al.Comparison of nutrient composition of red rice from different areas [J].Science and Technology of Food Industry,2019,40(6):263-267,272.
[5] 赖双定,龙宇,陈逸君,等.海水稻营养功能成分与加工利用研究进展 [J].粮食与油脂,2022,35(6):13-15,35.LAI S D,LONG Y,CHEN Y J,et al.Research progress on nutritional functional components and processing utilization of seawater rice [J].Cereals & Oils,2022,35(6):13-15,35.
[6] ZHANG G,SUN Z Q,WANG T H,et al.Effects of extrusion on the available energy and nutrient digestibility of soybean meal and its application in weaned piglets [J].Animals,2024,14(23):3 355.
[7] 张新振,杨涛,蒋依婷,等.蓝莓渣复合籼米膨化工艺优化及抗氧化活性研究 [J].食品与机械,2022,38(10):194-200.|ZHANG X Z,YANG T,JIANG Y T,et al.Optimization of puffing process of blueberry residue composite indica rice and its antioxidant activity [J].Food & Machinery,2022,38(10):194-200.
[8] ZHANG Z,ZHU M L,XING B,et al.Effects of extrusion on structural properties,physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour [J].Food Hydrocolloids,2023,135:108197.
[9] 郭艳利.幼儿营养米粉研制及体外消化率研究 [D].天津:天津科技大学,2020:40-42.GUO Y L.Study on the development and in vitro digestibility coefficient of infant nutrition rice flour [D].Tianjin:Tianjin University of Science & Technology,2020:40-42.
[10] 曹家宝,范广琦,林欣梅,等.挤压膨化制备婴儿膨化营养米粉的工艺优化及其性质研究 [J].中国粮油学报,2020,35(3):159-165.CAO J B,FAN G Q,LIN X M,et al.Process optimization and properties extruded and extruded infant nutrition rice flour [J].Journal of the Chinese Cereals and Oils Association,2020,35(3):159-165.
[11] 何静盈,李海玲,皮彩玉,等.海水稻米糠饼干生产工艺优化及其品质特性分析 [J].粮油食品科技,2022,30(4):111-119.HE J Y,LI H L,PI C Y,et al.Optimize the production process and quality characteristics of sea rice bran biscuit [J].Science and Technology of Cereals,Oils and Foods,2022,30(4):111-119.
[12] 陈岑,陈建平,黄文浩,等.海红米糠多糖的提取工艺、结构表征及抑制 HepG 2细胞增殖研究 [J].食品与发酵工业,2024,50(13):47-54.CHEN C,CHEN J P,HUANG W H,et al.Study on extraction technology,structure characterization,and inhibition of HepG 2 cell proliferation of sea red rice bran polysaccharide [J].Food and Fermentation Industries,2024,50(13):47-54.
[13] 钟凯翠,刘思炜,巫雨桐,等.海红米花色苷的提取工艺优化及其体外降糖作用研究 [J].食品与发酵工业,2024,50(14):97-103.ZHONG K C,LIU S W,WU Y T,et al.Study on extraction process optimization of anthocyanins from sea red rice and its hypoglycemic effect in vitro [J].Food and Fermentation Industries,2024,50(14):97-103.
[14] 何扬航,刘刚,夏陈,等.挤压膨化对青稞中不同形态多酚组成及抗氧化活性的影响 [J].食品与机械,2021,37(3):36-40.HE Y H,LIU G,XIA C,et al.Effect of extrusion process on different forms of phenolic compounds and antioxidant activities of hulless barley [J].Food & Machinery,2021,37(3):36-40.
[15] KHAN S A,ZHANG M W,LIU L,et al.Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation [J].Food Chemistry,2020,326:126985.
[16] 赵志浩,刘磊,张名位,等.预酶解—挤压膨化对全谷物糙米粉品质特性的影响 [J].食品科学,2019,40(1):108-116.ZHAO Z H,LIU L,ZHANG M W,et al.Combined effect of enzymatic pretreatment and extrusion on quality properties of brown rice flour [J].Food Science,2019,40(1):108-116.
[17] 池春欢,汪云友,陈厚荣.多指标综合评分法优化辣椒热泵—微波联合干燥工艺 [J].食品与发酵工业,2018,44(6):172-179.CHI C H,WANG Y Y,CHEN H R.Optimization of chili heat pump-microwave combined drying process with multi-index comprehensive grading method [J].Food and Fermentation Industries,2018,44(6):172-179.
[18] 白晓蓉.不同品种糙米的挤压膨化特性研究 [D].沈阳: 沈阳农业大学,2019:26-27.BAI X R.Study on extrusion characteristics of different brown rice varieties [D].Shenyang:Shenyang Agricultural University,2019:26-27.
[19] 陈坤林,黄明珠,李祥,等.挤压膨化处理对芡实速溶粉理化特性的影响 [J].食品与发酵工业,2023,49(17):259-266.CHEN K L,HUANG M Z,LI X,et al.Effect of extrusion treatment on physical and chemical properties of Euryale ferox instant powder [J].Food and Fermentation Industries,2023,49(17):259-266.
[20] 袁嘉渝,林利忠,程颖.挤压膨化和焙烤工艺对代餐粉特性的影响 [J].中国粮油学报,2020,35(9):34-39.YUAN J Y,LIN L Z,CHENG Y.Effect of extrusion and baking on the characteristics of meal replacement powder [J].Journal of the Chinese Cereals and Oils Association,2020,35(9):34-39.
[21] 李家祺,黄晓兵,彭芍丹,等.超微粉碎处理对椰粕营养与理化特性的影响 [J].食品与机械,2025,41(2):152-159.LI J Q,HUANG X B,PENG S D,et al.Effect of ultrafine grinding treatment on the nutritional and physicochemical properties of coconut pulp [J].Food & Machinery,2025,41(2):152-159.
[22] ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions [J].European Journal of Clinical Nutrition,1992,46(Suppl 2):S33-S50.
[23] HIRTH M,LEITER A,BECK S M,et al.Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food [J].Journal of Food Engineering,2014,125:139-146.
[24] PARDHI S D,SINGH B,AHMAD NAYIK G,et al.Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology [J].Journal of the Saudi Society of Agricultural Sciences,2019,18(1):7-16.
[25] GÜMÜŞAY Ö A,ŞEKER M,SADıKOĞLU H. Response surface methodology for evaluation of the effects of screw speed,feed moisture and xanthan gum level on functional and physical properties of corn half products [J].LWT-Food Science and Technology,2019,111:622-631.
[26] HUANG X Y,LIU H S,MA Y,et al.Effects of extrusion on starch molecular degradation,order-disorder structural transition and digestibility-a review [J].Foods,2022,11(16):2 538.
[27] WANG Y,CHEN L,YANG T Y,et al.A review of structural transformations and properties changes in starch during thermal processing of foods [J].Food Hydrocolloids,2021,113:106543.
[28] 张艳荣,王大为,祝威.高品质玉米膳食纤维生产工艺的研究[J].食品科学,2004,25(9):213-217.ZHANG Y R,WANG D W,ZHU W.Study on production technique of high quality corn dietary fiber [J].Food Science,2004,25(9):213-217.
[29] CHEN P,ZHANG Y L,QIAO Q,et al.Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents [J].Food Hydrocolloids,2021,110:106134.
[30] 邱婷婷,熊华,朱雪梅,等.滚筒干燥和挤压膨化对黑色谷物理化性质及储藏稳定性的影响 [J].食品科学,2020,41(21):73-83.QIU T T,XIONG H,ZHU X M,et al.Effect of drum drying and extrusion on physicochemical properties and storage stability of black grains [J].Food Science,2020,41(21):73-83.
[31] NEDER-SUÁREZ D,AMAYA-GUERRA C A,BÁEZ-GONZÁLEZ J G,et al.Resistant starch formation from corn starch by combining acid hydrolysis with extrusion cooking and hydrothermal storage [J].Starch-Stärke,2018,70(5/6):1700118.
[32] 蒲莲莲,杨颖,刘漫,等.养生代餐粉的熟化工艺筛选与抗抑郁功能评价 [J].食品工业科技,2023,44(21):386-394.PU L L,YANG Y,LIU M,et al.Curing process screening and antidepression functional evaluation of health meal replacement powder [J].Science and Technology of Food Industry,2023,44(21):386-394.
[33] 申瑞玲,张亚蕊,张婷,等.不同热加工对萌动青稞营养成分和加工特性的影响 [J].中国粮油学报,2020,35(3):147-152.SHEN R L,ZHANG Y R,ZHANG T,et al.Effects of different thermal processing methods on nutritional composition and processing characteristics of germinating highland barley [J].Journal of the Chinese Cereals and Oils Association,2020,35(3):147-152.
[34] WANG B,DONG Y Q,FANG Y X,et al.Effects of different moisture contents on the structure and properties of corn starch during extrusion [J].Food Chemistry,2022,368:130804.
[35] WU W Q,JIAO A Q,XU E B,et al.Effects of extrusion technology combined with enzymatic hydrolysis on the structural and physicochemical properties of porous corn starch[J].Food and Bioprocess Technology,2020,13(3):442-451.
[36] 王霞,刘永吉,白吉敏,等.挤压膨化对杂粮代餐粉营养品质及理化性质的影响 [J].食品工业科技,2023,44(22):28-35.WANG X,LIU Y J,BAI J M,et al.Effects of extrusion on nutritional quality and physicochemical properties of multigrain meal replacement powder [J].Science and Technology of Food Industry,2023,44(22):28-35.[37] 李光磊,章银,魏楷东,等.挤压膨化对膨化米粉品质特性的影响研究 [J].中国粮油学报,2023,38(8):67-74.LI G L,ZHANG Y,WEI K D,et al.Effect of extrusion conditions on quality characteristics of extruded rice flour [J].Journal of the Chinese Cereals and Oils Association,2023,38(8):67-74.
[38] 熊绍百,杨晓莉,陈婷婷,等.糙米粉粒径对糙米直条米粉品质的影响 [J].食品与机械,2024,40(9):174-178,199.XIONG S B,YANG X L,CHENG T T,et al.The effect of brown rice flour particle size on the quality of brown rice noodles [J].Food & Machinery,2024,40(9):174-178,199.
[39] ZHANG G P,XUAN Y,LYU F,et al.Microstructural,physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture [J].International Journal of Biological Macromolecules,2023,242:124594.
[40] LI E P,DHITAL S,HASJIM J.Effects of grain milling on starch structures and flour/starch properties [J].Starch-Stärke,2014,66(1/2):15-27.
[41] 李岩,刘娟,宋晓凡,等.β-淀粉酶提高青稞慢消化淀粉含量工艺优化 [J].食品与机械,2023,39(10):217-222.LI Y,LIU J,SONG X F,et al.Optimization the process of increasing the content of slowly digestible starch in highland barley by β-amylase [J].Food & Machinery,2023,39(10):217-222.
[42] 焦昆鹏,马丽苹,罗磊,等.挤压膨化对山药全粉理化性质、加工特性和淀粉体外消化性的影响 [J].食品科技,2022,47(1):159-165.JIAO K P,MA L P,LUO L,et al.Effects of extrusion on the physicochemical properties,processing properties and starch digestibility in vitro of Chinese yam powder [J].Food Science and Technology,2022,47(1):159-165.
[43] 李云龙,董桂梅,董吉林,等.不同糊化度苦荞粉理化性质和体外消化性的研究 [J].中国粮油学报,2021,36(3):21-27.LI Y L,DONG G M,DONG J L,et al.Physicochemical properties and in vitro digestibility of tartary buckwheat flour with different degrees of gelatinization [J].Journal of the Chinese Cereals and Oils Association,2021,36(3):21-27.
[44] ESPINOSA-RAMÍREZ J,RODRÍGUEZ A,DE LA ROSA-MILLÁN J,et al.Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion [J].Food Hydrocolloids,2021,111:106400.
[45] 张雯,刘步瑜,吴卫成,等.制备工艺对高直链玉米淀粉—硬脂酸复合物性质的影响 [J].食品与机械,2024,40(6):25-33.ZHANG W,LIU B Y,WU W C,et al.Influences of preparation process on the properties of high amylose corn starch-stearic acid complex [J].Food & Machinery,2024,40(6):25-33.
[46] KAUR S,SHARMA S,SINGH B,et al.Effect of extrusion variables (temperature,moisture ) on the antinutrient components of cereal brans [J].Journal of Food Science and Technology,2015,52(3):1 670-1 676.