中文摘要：

为研究不同挤压参数对脱胚玉米热性能的影响,以挤压温度（40、50、60、70、80℃）、螺杆转速（70、90、110、130、150 r/min）、水分含量（22%、26%、30%、34%、38%）以及酶添加量（5、10、15、20、25 U/g）为变量,运用单螺杆挤压机对脱胚玉米进行挤压,对不同挤压参数的脱胚玉米运用差示扫描量热法（differential scanning calorimetry,DSC）进行热性能分析。DSC测试结果为以挤压温度为变量的处理中,挤压温度为80℃时,脱胚玉米粉的焓变值为267.2 J/g,糊化度高于其他处理;以螺杆转速为变量的处理中,转速为70.0 r/min的脱胚玉米粉焓变值为253.1 J/g,糊化度最高;以水分为变量的处理中,水分含量为38.0%的脱胚玉米焓变值为234.4 J/g,糊化度最高;以酶添加量为变量的脱胚玉米中,添加量为15 U/g的脱胚玉米焓变值为284.8 J/g,糊化度高于其他酶添加量的脱胚玉米。说明不同挤压参数对脱胚玉米颗粒的破坏程度不同,能够不同程度地改变脱胚玉米的糊化度,改变脱胚玉米粉的热性能。

英文摘要：

In order to study the effect of different extrusion parameters on the thermal properties of degerminated corn,the single-screw extruder was used to squeeze corn with the independent variable of different extrusion temperature（40,50,60,70,80 ℃）, screw speed（70,90,110,130,150 r/min）, moisture content（22 %,26 %,30 %,34 %,38 %）and enzyme concentration（5,10,15,20,25 U/g）.The effects of extrusion parameters on degerminated corn＇s thermal properties were evaluated by method of differential scanning calorimetry. The result of（differential scanning calorimetry,DSC）of different enzyme concentration was the enthalpy change of 15 U/g was 284.8 J/g and the pasting was the highest. The result of DSC of different extrusion temperature was the enthalpy change of 80 ℃ was 267.2 J/g and the pasting was the highest. The enthalpy change of 70 r/min and 38.0 %were 253.1 J/g and 234.4 J/g. The results showed that extrusion can destroy integrity and crystal structure of degerminated corn. Extrusion can make degermed corn gelatinize, and it can change gelatinization degree.