Abstract:In this study, 5 different concentrations of thermostable α-amylase were applied to quinoa to investigate the effect of physicochemical properties, phenolic compounds and antioxidant capacities during extrusion. The results showed that the water solubility increased, the water absorption and viscosity decreased and the particle size decreased after thermostable α-amylase-extrusion coupling treatment compared with the traditional extrusion. Moreover, the mass concentration of phenolic acid, flavone and the antioxidant activity were significantly increased with the addition of thermostable α-amylase. The thermostable α-amylase significantly increased the mass concentration of rutin, caffeic acid, and gallic acid by exploring the change of phenolic compounds during extruding by HPLC. In conclusion, the addition of thermostable α-amylase can significantly improve the physicochemical properties and phenolics compared with the traditional extrusion, and this study provides data to support th
