Premium
Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice
Author(s) -
Xu Enbo,
Li Hongyan,
Wu Zhengzong,
Wang Fang,
Xu Xueming,
Jin Zhengyu,
Jiao Aiquan
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12719
Subject(s) - chemistry , chromatography , extrusion , wine , maillard reaction , hydrolysis , food science , solid phase microextraction , enzymatic hydrolysis , gas chromatography , amylase , high performance liquid chromatography , mass spectrometry , gas chromatography–mass spectrometry , enzyme , biochemistry , materials science , metallurgy
Volatile compounds in enzymatic extruded rice, produced under different conditions of varying barrel temperature (BT), α‐amylase concentration (AC) and moisture content (MC), were extracted and identified by headspace solid phase microextraction (HS‐SPME) and gas chromatography‐linked mass spectrometry (GC‐MS). Statistical analyses reflected that the Maillard reaction could be inhibited both by the mild extrusion conditions and the enhanced hydrolysis caused by thermostable α‐amylase. Relative amounts of total volatiles in enzymatic extruded rice were far less than those in severe processed extruded rice. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) showed that the amino acids (AAs) involved in Maillrad reaction were utmostly preserved in extruded rice with highest amylase concentration by comparison of total AA content of different extrudates. These results suggest that enzymatic extrusion liquefaction is an effective way to control the generation of volatiles from extruded rice for Chinese rice wine production.