The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour
文献类型： 外文期刊
作者： Chai, Yuan 1 ; Wang, Ruibin 3 ; Zhang, Bo 2 ; Tang, Yonglu 4 ; Li, Chaosu 4 ; Guo, Boli 2 ; Li, Ming 1 ;
作者机构： 1.Shanxi Agr Univ, Coll Food Sci & Engn, Jinzhong 030801, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural, Comprehens Utilizat Lab Cereal & Oil Proc, Beijing 100193, Peoples R China
3.Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071051, Peoples R China
4.Sichuan Acad Agr Sci, Environm Friendly Crop Germplasm Innovat & Genet I, Crop Res Inst, Chengdu 610066, Peoples R China
关键词： extrusion expansion; degradation; molecular structure; temperature; specific mechanical energy
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 10 期
页码：
收录情况： SCI
摘要： This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius (R(sic)h) was reduced by 75.5% in normal wheat (e.g., CM55), while waxy wheat (WW) exhibited higher R(sic)h. Crispness correlated negatively with long amylopectin branches (36 < X <= 100), with WW displaying superior crispness (12.22 N/mm). Short amylopectin chains (X 6-36) increased under thermomechanical stress, enhancing the expansion index (SEI), whereas long chains (X > 100) restricted expansion. Temperature may modulate color difference (Delta E) via Maillard reactions, while higher specific mechanical energy (SME) intensified browning. Higher temperatures (>170 degrees C), rather than SME, caused significant changes in the proportion of short branches and long branches, with SME exhibiting a negative correlation with R(sic)h, indicative of substantial molecular degradation. The starch chain-length distribution, rather than amylose content alone, dictates extrudate functionality.
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