agronaukaАграрная наука Евро-Северо-ВостокаAgricultural Science Euro-North-East2072-90812500-1396FARC North-East10.30766/2072-9081.2021.22.6.795-803agronauka-896Research ArticleОБЗОРНЫЕ СТАТЬИREVIEWМодификация углеводов сельскохозяйственного сырья в процессе термопластической экструзии (обзор)Modification of carbohydrates of food raw materials in the process of thermoplastic extrusion (review)https://orcid.org/0000-0001-9483-5209ШариковА. Ю.SharikovA. Yu.

Шариков Антон Юрьевич, кандидат техн. наук, зав. отделом оборудования пищевых производств и мембранных технологий

ул. Самокатная, д. 4Б, г. Москва, 111033

Anton Yu. Sharikov, PhD in Engineering, Head of the Department, Department of food production equipment and membrane technologies

Samokatnaya Str., 4B, Moscow, 111033

anton.sharikov@gmail.comhttps://orcid.org/0000-0002-5138-6746АмелякинаМ. В.AmelyakinaM. V.

Амелякина Мария Валентиновна, кандидат техн. наук, науч. сотрудник отдела оборудования пищевых производств и мембранных технологий

ул. Самокатная, д. 4Б, г. Москва, 111033

Maria V. Amelyakina, PhD in Engineering, researcher, Department of food production equipment and membrane technologies

Samokatnaya Str., 4B, Moscow, 111033

Всероссийский научно-исследовательский институт пищевой биотехнологии – филиал ФГБУН «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи»РоссияAll-Russian Scientific Research Institute of Food Biotechnology – a branch of Federal Research Center of Nutrition, Biotechnology and Food SafetyRussian Federation202113122021226795803Copyright © Шариков А.Ю., Амелякина М.В., 20212021Шариков А.Ю., Амелякина М.В.Sharikov A.Y., Amelyakina M.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.agronauka-sv.ru/jour/article/view/896

Экструзия все чаще рассматривается не просто как эффективная технология переработки сельскохозяйственного сырья в корма и продукты питания ограниченной номенклатуры, но и как гидротермомеханический способ глубокой модификации свойств биополимеров. Углеводы являются самым представленным классом органических соединений в перерабатываемом агропромышленным комплексом сырье. Поэтому оценка влияния фактора переработки на конечные физико-химические и технологические свойства различных видов углеводов, входящих в химический состав сырья, либо использующихся в качестве моноингредиентов, является актуальной задачей для пищевой промышленности. В обзоре рассмотрены вопросы экструзионной модификации крахмала в аспекте различия свойств его основных биополимеров амилозы и амилопектина, а также наличия в реакционной системе липидов и органических кислот. Показано, что в зависимости от условий экструзии и состава смесей происходят процессы деградации макромолекул крахмала, клейстеризации, этерификации и образования новых химических связей. Представлены результаты исследований по воздействию экструзии на изменение физикохимических свойств некрахмальных полисахаридов, целлюлозы, арабоксиланов, инулина, пектина, хитозана, камедей различного происхождения. Показано, что экструзия и варьирование ее режимов способны значимо влиять на пищевую ценность экструдатов, в том числе изменять гликемический индекс, инактивировать антипитательные факторы или повышать их содержание в готовой продукции.

Extrusion can be considered not only as an effective technology for processing agricultural raw materials into feed and food products, but also as a thermo-mechanical method for modification of the chemical properties of biopolymers. Carbohydrates are the most represented class of organic compounds in raw materials processed by the agro-industrial complex. The assessment of the influence of the processing factor on the final physicochemical and technological properties of various types of carbohydrates included in the chemical composition of raw materials or used as mono-ingredients is an actual task for the food industry. The review considers the issues of extrusion modification of starch in terms of the difference in the properties of amylose and amylopectin as well as the presence of lipids and organic acids in the reaction system. Processes of macromolecular degradation, gelatinization, esterification and the formation of new chemical bonds in dependence on the conditions of extrusion and the composition of mixtures are discussed. The results of studies of the influence of extrusion cooking on the changes in the physicochemical properties of non-starchy polysaccharides, cellulose, araboxylans, inulin, pectin, chitosan, and gums of various origins are presented. It has been shown that extrusion and varying of its operating regimes can significantly affect the nutritional value of extrudates including changing the glycemic index, inactivating antinutritional factors, or increasing their content in extrudates.

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The authors declare that there are no conflicts of interest present.