The high temperature of the food processing environment in the extrusion process will also exert greater pressure on the relevant raw materials, both of which will cause damage or reorganization of the nutrients in it.

Effect of extrusion process on carbohydrate composition

(1) The starch composition affects the extrusion process of food, and the added starch contains amylose and amylopectin. In the actual processing process, it will be affected by the environment, in which the raw material is expanded, the hydrogen bond in the starch chain will be broken, the starch particles will be disintegrated, the starch will be fully gelatinized, and a part of the starch in the extrusion will be directly “cut”, that is, the molecular chain of the starch is cut, making the starch gelatinized. After the starch molecular chain becomes shorter, it is more conducive to the absorption, dissolution and digestion of nutrients by the human body. At the same time, after the gelatinized starch molecules are squeezed out, the starch molecules will also form a network structure in a weak correlation state, which can extend the shelf life of food. In addition, if the starch is cross-linked by phosphate esterification, the freeze-thaw stability can be improved to a certain extent, and the water absorption and heat loss of starch can be reduced.

(2)Food usually contains a variety of sugar materials, as a commonly used sweetener, will be mixed in food raw materials, in the extrusion process will appear as a molten state. If the extrusion temperature is higher than 250 ° C, it will lead to caramelization, in addition to the darkening of the color of the product, it will also produce bitter taste, and there will be a serious blocking problem. In the extrusion process, if the sugar and amino acids react, there will be a Maillard reaction, which makes amino acids, especially lysine, unnecessary consumption, mild reaction can stimulate appetite, but there is a potential mutagenic effect.

Effect of extrusion process on amino acid and protein composition

(1) Amino acid composition in the extrusion process of food production, lysine will occur in the extrusion process and sugar Maillard reaction, so that the content of amino acids in food increased. For example, after the extrusion of corn, the content of protein and fat will be significantly reduced, and the content of water-soluble components and amino acids will be significantly increased. At this time, it can be inferred that in the extrusion stage, protein molecules undergo hydrolysis, and protein macromolecules will be transformed into small amino acids, which is easier for the human body to absorb.

(2) The analysis of protein composition is a research hotspot in the extrusion process of food. After undergoing extrusion, amino acids are more easily absorbed by the body due to protein hydrolysis. There are two explanations for the principle of protein hydrolysis: First, the spatial structure of protein is destroyed and transformed into the structure of peptide chain, which is easy to hydrolyze and become amino acids in the human body. Compared with protein, peptide chain is easier to be digested and absorbed by the human body; The second is that the protein can be converted into amino acids, that is, the protein has been hydrolyzed. For extrusion method, it is found that various plant proteins are more easily hydrolyzed, and the current food industry has begun to analyze how to improve the quality of food by adding myogenic protein to the food produced. However, the process needs to choose a scientific extrusion process, through the efficient use of such technology, can make all kinds of food without losing the original flavor, increase the nutritional content of food. In addition, the relevant extrusion process system can also be appropriately upgraded.

In conclusion

To sum up, extrusion technology has been moderately used in the current food production and processing process, which means that it is likely to have a certain impact on various nutrients in it. The impact on the development of carbohydrates is mainly to shorten the length of starch chains, making it easier for the human body to digest and absorb; for the treatment of sugar, if the temperature is too high, it will cause sugar denaturation, affecting the taste and the total amount of nutrients; for protein and amino acids. The impact is mainly reflected in the increase of amino acid content and the decrease of protein content.

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