The simultaneous extrusion and enzymatic hydrolysis (bio-extrusion) processing of starchy food materials shows better bioaccessibility of various bioactive compounds, while its mechanism as well as the conditions controlling it are still undetermined for industrial application. The aim of this study was to investigate the influence of bio-extrusion on the kinetics of total phenolics as rapid starch gelatinization occurred. Glutinous rice was primarily extruded with/without thermostable α-amylase (0–1‰) at different feed rates (F, 1.5–3.0 kg h⁻¹), screw speeds (N, 100–200 rpm), moisture content (M, 22–38%) and barrel temperature (T, 80–100 °C). High-efficiency enzymatic extrusion (with F and N as independent variables) was then conducted using response surface methodology when controlled T and M were consistently stable for enzymatic activity. F, N, M and T all affected the degradation rate constants of phenolics (k_P) and starch (k_G). The original positive relationship between k_P and k_G was inverted when amylase was introduced into the extrusion process. The activation energy (E) of total phenolic destruction increased from 37.49 to 70.30 kJ mol⁻¹, mainly because of the great decrease in die pressure, special mechanical energy and shearing action caused by the enzymatic hydrolysis of starch.

中文翻译：

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通过具有α-淀粉酶激活作用的水稻生物挤压， 淀粉快速糊化和总酚热机械破坏的动力学得以缓解

淀粉类食品原料的同时挤出和酶促水解（生物挤出）工艺显示出各种生物活性化合物具有更好的生物可及性，而其机理以及控制其的条件在工业应用中仍未确定。这项研究的目的是研究随着淀粉快速糊化的发生，生物挤出对总酚动力学的影响。糯米主要是在不同进料速率（F，1.5-3.0 kg h ^-1），螺杆转速（N，100-200 rpm），水分（M， 22–38％）和机筒温度（T，80–100°C）。高效酶促挤出（含F和Ñ作为独立变量）时控制然后使用响应面分析法进行Ť和中号分别为酶活性一致地稳定。F，N，M和T均影响酚醛（k _P）和淀粉（k _G）的降解速率常数。当淀粉酶被引入到挤出过程中时，k _P和k _G之间的原始正关系被反转。酚类总破坏的活化能（E）从37.49 kJ mol ^-1增加到70.30 kJ mol ^-1，主要是由于淀粉的酶促水解引起的模头压力，特殊的机械能和剪切作用大大降低。