Extrusion-induced supramolecular disassembly of rice adjunct starch: governing enzymatic convertibility and
Lijun Jiang1, Jialin Song2, Mingming Qi3
1School of Agriculture and Bioengineering, Heze University, Heze 274000, Shandong, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China.
Abstract:
The impact of extrusion-induced supramolecular structural changes in rice adjunct on enzymatic convertibility during mashing was evaluated by modulating feed moisture (15%-27%). Multiscale characterization (NMR, Raman, HPACE) revealed that lower feed moisture intensified starch degradation, as reflected by a reduced double helix proportion (29.19%), cleavage of α-(1,6)-glycosidic linkages (branching degree of 1.484%), and depolymerization of amylopectin and amylose. These structural modifications increased damaged starch by 29.24% and soluble polysaccharides by 179.69 mg/g sample. Microscopic observations showed that extrusion of adjunct promoted the uniform mash dispersibility, thereby improving the starch conversion rate (14.59%-39.86%) and subsequently enhancing fermentable sugars (glucose, maltose, and maltotriose) in wort. Pearson correlation analysis confirmed that disruption of helical and short-ordered structures positively related to adjunct starch convertibility. Consequently, extrusion is a desirable pretreatment technique for realizing the effective utilization of adjunct starch.
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