挤压处理对碎米结构及特性的影响  

Effect of the extrusion on the structure and properties of broken rice starch

作　　者：刘丽[1] 程建军[1] 杨文鑫[1] 薛艳芳[1] 张呈良[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第1期92-96,共5页Science and Technology of Food Industry

基　　金：东北农业大学科学研究基金

摘　　要：研究了挤压处理对碎米结构及特性的影响,通过X-射线衍射分析法、扫描电镜法分别对淀粉颗粒的晶体结构及外表特征进行观察,结果发现挤压处理后的碎米淀粉颗粒的结晶度明显减少;碎米淀粉颗粒外表面呈现不规则形状,并有聚集的现象出现。并对碎米淀粉的溶解性、膨胀力、糊化特性及α-淀粉酶敏感度的测定。挤压处理后碎米淀粉的溶解度增加,膨胀力减小;终值粘度、回生值、衰减值、糊化温度和峰值时间分别从2343、1209、446cP、78.8℃、5.82min降低到114、49、94cP、55.0℃、1.85min;对α-淀粉酶的敏感性有显著的提高。The impact of the extrusion treatment on the structure and properties of broken rice starch were investigated.The crystal structure and appearance features of the broken rice starch granules were observed using X-ray diffraction analysis and scanning electron microscopy before and after the extrusion processing.It was found that the crystallinity of broken rice starch granules was reduced significantly after extrusion processing.The result displayed the starch granules were aggregated and its granules exhibited irregular shape.The solubility,swelling power,pasting properties and enzymatic susceptibility to α-amylase were measured.After extrusion,the solubility was sharply increased,whereas the swelling force was decreased.All of pasting parameters were cut down,which were peak,trough,breakdown,final and setback viscosities reduced from 2343,1209 and 446cP to 114,49 and 94cP,pasting temperature reduced from 78.8℃ to 55.0℃ and peak time shortened from 5.82min to 1.85min,respectively.The enzymatic susceptibility of starch was significantly improved.

关 键 词：碎米淀粉 挤压处理 结晶度 特性 Α-淀粉酶 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]