Research Progress of Enzymatic-Assisted Extrusion Technology in Cereal Processing
The extrusion technology,which combines feeding,mixing,cooking,sterilizing,shaping and dr-ying,has been widely applied in the grain processing industry due to its advantages of continuity,efficiency and envi-ronmental friendliness.Compared with traditional baking,boiling and steaming methods,extrusion products show im-proved gelatinization degree,digestibility,bioavailability and storage stability.Nevertheless,problems,such as poor water dispersity,loss of thermosensitive nutrients and bioactives,and excessive browning still exist.Enzymes can break down starch,protein,cellulose and other macromolecular substances in cereal raw materials,thus contributing to shortening the processing time of extrusion,improving the retention rate of nutritional and active components,in-creasing the bioavailability of starch and protein,alleviating the non-dispersibility caused by macromolecules,and enhancing nutritional and sensory qualities of the products.Therefore,enzymatic-assisted extrusion has been widely concerned by researchers in recent years.In this paper,an overview of commonly used enzymes and their functions in cereal processing,as well as three methods of combining enzymatic hydrolysis and extrusion were provided.The effects of this technology on the physicochemical,nutritional and sensory properties of cereal-based foods were ana-lyzed.Finally,its future research direction was prospected,to provide references for further development and appli-cation of enzymatic-assisted extrusion technology in the field of cereal processing.
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