物性处理对籼米粉及其淀粉回生的影响  

Effect of Physical Treatment on Retrogradation of Long-shaped Rice Flour and Starch

作　　者：吴跃[1] 陈正行[2] 林亲录[1] 吴伟[1] 肖华西[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]江南大学食品科学与技术国家重点实验室江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2011年第8期1-4,10,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31050012);农业部公益性行业课题(200903043-2)

摘　　要：研究了三次瞬时搅拌(方法A)和三次瞬时加热-搅拌(方法B)两种物性处理对籼米粉及其淀粉回生的影响,方法A即搅拌(500 r/min)20 s后加2 mL水,如此重复一次,最后再搅拌20 s,方法B与方法A不同的是边加热(100℃)边搅拌。结果表明,方法B处理能明显推迟籼米粉的回生。与空白样品(5.93J/干米粉g)和方法A处理的样品(5.08 J/干米粉g)相比,方法B处理的籼米粉有最低的回生焓值(3.04 J/干米粉g),但方法A和方法B处理对籼米淀粉的回生均没有影响。通过SEM观察发现,方法B处理能增大籼米粉网络结构的网孔,说明样品存在大量聚集水。籼米粉及其淀粉经过相同处理但得到的不同结果说明,方法B处理能使米粉中的米蛋白具有抗淀粉回生能力。The effect on physical treatments including three instant stirrings （ Method A） and three instant heat- ing stirrings （ method B） on the retrogradation of long - shaped rice flour and starch were investigated. The method A was that sample was stirred for （ 500 r/min） 20 s, and then 2 mL of water was added. The stirring/adding water cycles were repeated once. Finally, the sample was stirred for 20 s again; the method B was the same as method A, but the samples were stirred with heating in a boiling water bath （ 100℃ ）. The results indicated that method B could clearly retard the retrogradation of long - shaped rice flour. By DSC analysis,long - shaped rice flour treated by method B ex- hibited the lowest retrogradation enthalpy （3.04 J/g dry flour） as compared to the control （5.93 J/g dry flour） and treated sample （5.08 J/g dry flour） by Method A. But both Method A and B did not affect that of isolated rice starch. By SEM section observation,it was found that method B treatment enlarged mesh of network structure of long - shaped rice flour ;it implied that network structure of sample had more gathered water after treatment. The different resuits of long-shaped rice flour and isolated starch by this same treatment implied that method B treatment might impel rice protein of rice flour to have anti-retrogradation function.

关 键 词：瞬时加热-搅拌 籼米粉 蛋白 淀粉 回生 

分 类 号：TN914.3[电子电信—通信与信息系统]