脱支籼米淀粉包合三种风味物质的研究  

Research of Debranched Indica Rice Starch including Three Kinds of Aroma Compounds

作　　者：孟昕[1] 周裔彬[1] MENG Xin;ZHOU Yi-bin(School of Tea and Food Science,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2018年第24期203-208,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31271960)

摘　　要：本文使用籼米淀粉作为原料,充分糊化后采用异淀粉酶适度脱支,以包合率为指标,经单因素和正交试验优化脱支工艺,优化脱支时间、酶浓度及底物浓度,获得包合芳樟醇、庚醇和薄荷醇的最适壁材,与未脱支的籼米淀粉包合芳樟醇、庚醇和薄荷醇进行包合率比较,结果表明:当籼米淀粉的脱支时间为20 min、底物(籼米淀粉)浓度0.04 g/mL、酶(异淀粉酶)浓度30 mg/g、直链淀粉含量为32.01%,包合芳樟醇的包合率达到79.50%,提高了19.57%;当脱支时间20 min、底物浓度0.03 g/mL、酶浓度30 mg/g、直链淀粉含量为34.52%,包合庚醇的包合率为75.50%,提高了19.79%;当脱支时间30 min、底物浓度0.05 g/mL、酶浓度30 mg/g、直链淀粉含量为38.66%,包合薄荷醇的包埋率为87.38%,提高了29.10%。电镜扫描显示,与未包埋风味成分的淀粉糊相比,包埋香气成分的包合物有孔洞结构。结论:该方法能特异性的提高籼米淀粉包合风味物质的包合能力。Isoamylase was used to debranch gelatinized indica rice starch moderately to obtain a new type of wall material,in order to improve the inclusion ability of this kind of material,single factor and orthogonal experiment were used to optimize preparation parameters of wall materials,the inclusion rate was specified as an index,compared with gelatinized indica rice starch.The results showed that,when debranching time was 20min,substrate concentration (Indica rice starch)was 0.04g/mL, enzyme (isoamylase)concentration was 30mg/g,the wall material obtained 32.01% amylase content,achieving a inclusion ratio of 79.50% complexing linalool,improved by 19.57%,when debranching time was 20min,substrate concentration was 0.03g/mL,enzyme concentration was 30mg/g,the wall material obtained 34.52% amylase content,achieving a inclusion ratio of 75.50% complexing linalool,improved by 19.79%,when debranching time was 30min,substrate concentration was 0.05g/mL,enzyme concentration was 30mg/g,the wall material obtained 38.66% amylase content,achieving a inclusion ratio of 87.38% complexing linalool,improved by 29.10%.Analysis of SEM showed that the inclusion complex presents an amorphous glass structure and the surface of inclusion complexes appeared much hole structure compared with their wall materials.This method could improve the ability of inclusion of flavor substances in indica rice starch.

关 键 词：籼米淀粉 脱支 包合壁材 风味物质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]