title: Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.
abstract: In order to determine the effect of enzymatic extrusion on the physicochemical and antioxidant properties of rice/soybean mixture, different mass ratios (100/0, 95/5, 85/15, 70/30, 50/50 and 25/75%, w/w) were treated with thermostable α-amylase. The reduced special mechanical energy and the enhanced product temperature were closely and regularly linked with the increase of soybean content. The bulk density and water solubility index increased, and the water absorption index and viscosities decreased remarkably after enzymatic extrusion, however, the modification caused by α-amylase were dramatically eliminated with the increase of soybean content to ∼50%. Moreover, the addition of enzyme exhibited an improvement of the total phenolic/flavonoid content (TPC/TFC) and antioxidant capacities compared to traditional extrusion. The TPC/TFC retention of extrudate (ratios of 85/15 and 70/30%) attained over 90%, but dramatically decreased (72.91 and 67.81%, respectively) with soybean added to 75%, probably due to the great reduction of starch substrate for enzymatic hydrolysis.
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Enbo
authors.initials: E
authors.lastname: Xu
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Zhengzong
authors.initials: Z
authors.lastname: Wu
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xiaowei
authors.initials: X
authors.lastname: Pan
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Long
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Wang
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jiaoaq@jiangnan.edu.cn.
authors.forename: Aiquan
authors.initials: A
authors.lastname: Jiao
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D055598:Chemical Phenomena; D005433:Flour / Q000032:analysis*; D005524:Food Technology / Q000379:methods; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D012995:Solubility; D013025:Glycine max / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000032:analysis; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000032:analysis; D000516:alpha-Amylases / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D014867:Water; D013213:Starch; D000516:alpha-Amylases
keywords: Antioxidant property; Enzymatic extrusion; Physiochemical property; Rice/soybean mixture