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J Food Sci

Title:		Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice
Author(s):		Xu E; Li H; Wu Z; Wang F; Xu X; Jin Z; Jiao A;
Address:		"The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China"
Journal Title:		J Food Sci
Year:		2015
Volume:		20141222
Issue:		1
Page Number:		C29 - C39
DOI:		10.1111/1750-3841.12719
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Volatile compounds in enzymatic extruded rice, produced under different conditions of varying barrel temperature (BT), alpha-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 alpha-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"
Keywords:		"China Chromatography, High Pressure Liquid Food Handling/*methods Gas Chromatography-Mass Spectrometry/methods Hydrolysis Maillard Reaction Oryza/*metabolism Seeds/*metabolism Solid Phase Microextraction/methods Temperature Volatile Organic Compounds/*met;"
Notes:		"MedlineXu, Enbo Li, Hongyan Wu, Zhengzong Wang, Fang Xu, Xueming Jin, Zhengyu Jiao, Aiquan eng Research Support, Non-U.S. Gov't 2014/12/24 J Food Sci. 2015 Jan; 80(1):C29-39. doi: 10.1111/1750-3841.12719. Epub 2014 Dec 22"