Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

“…The pasting properties of rice samples were determined using a rapid visco analyser (RVA) (TYPE: RVA 4500, Perten Instruments Inc., Stockholm, Sweden) according to the method of Guha, Ali, and Bhattacharya (1998), with some minor modifications as reported by our previous studies (Xu et al, 2015). A 5-g powder of dried sample (14%, wb) was premixed with 25 ml of 0.2-M acetate buffer, pH 3.5 in a special aluminium canister.…”

“…Fermented products, like Chinese rice wine, have been associated with health-promoting effects for the abundant presence of phenolics (especially phenolic acids) liberated from raw material, with respect to the antioxidant activity for the prevention of deleterious processes including cancer, diabetes, ageing, atherosclerosis, cardiovascular diseases and neurological disorders (de Sá et al, 2014;Que et al, 2006;Wang, He, & Chen, 2014). However, the traditional pretreatment of this beverage appears to be adverse to the retention of phenolic acids, flavonoids, and other bioactives for the process of longtime soaking (5-10 days) and steam cooking (20-30 min) (Thammapat et al, 2015;Xu et al, 2015). Therefore, many novel pretreatments, such as the liquefaction technology and the extrusion, instead of steam cooking have been applied to make better utilisation and higher available nutritional value of raw material for Chinese rice wine fermentation (Xu, Jiao, Li, Wu, & Xu, 2013).…”

“…Extrusion, considered as a high-temperature-short-time processing involving mixing, heating, kneading and shaping process units, has been applied in Chinese rice wine production to achieve higher ethanol yield and fermentation efficiency with lower energy input (Chiu, Peng, Tsai, & Lui, 2012;Xu et al, 2015). Besides, Brennan, Brennan, Derbyshire, and Tiwari (2011) reported that extrusion could enhance the digestibility and bioavailability of phenolics compared to conventional cooking.…”

“…In our previous studies, Chinese rice wine fermented from enzymatically extruded rice had milder operating conditions for starch gelatinisation, protein denaturation and lipid medication compared to other traditionally cooked or extruded rice, achieving great modification on the physicochemical properties (Xu et al, 2015). This rheological change of enzymatic extrudate tends to avoid the inactivation of α-amylase itself (van der Veen, van Iersel, van der Goot, & Boom, 2004), which may be possible for indirectly attaining better liberation and retention rate of phenolics in the extrudate theoretically.…”

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

“…Actually, operating parameters such as F, N and M could also inuence the E of GE and TPC degradation. Among these, the effect of F on k P was not relatively signicant for TE samples (Table 3) and thus, we tted the calculated k G and k P values as a function of temperature, moisture and screw speed using eqn (10) The breakdown of starch granules and phenolics in extrusion with/without enzyme addition may be affected by mechanical shear stress in the cooking barrel. Eqn (12) was used to model the combined effect of temperature and shear stress on GE and TPC.…”