Study on starch change of degermed corn in enzymatic extrusion process

Using single screw extruder, low temperature extrusion experiment was carried out on the degerminated corn with high temperature resistant α-amylase and non-enzymatic.The sample at the specified points was taken by‘urgent stop low'.The starch content, reducing sugar content, enzyme activity and iodine value of each material were measured, and the changes of chemical composition during the extrusion process were analyzed. The results showed that the content of reducing sugar in the degermed corn was increased from 0.81% to 3.22%, the reducing sugars of the degermed corn extrudate which added enzyme0.5 mL/kg and 1.0 mL/kg was respectively increased from 2.77% and 2.81% to 6.56% or 7.02%.Producing glucose syrup were used to extruded degermed corn and the degermed corn which added enzyme 0.5 mL/kg and 1.0 mL/kg, and DE value were 94.98%, 96.84%, 99.78%, respectively.It was found by high performance liquid chromatography (HPLC) that producing glucose were used to extruded degermed corn and the degermed corn which added enzyme 0.5 mL/kg and 1.0 m L/kg, and the content of glucose were 29.082, 34.236, 37.672 g/100 mL.