Модификация углеводов сельскохозяйственного сырья в процессе термопластической экструзии (обзор)

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.

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