黑米淀粉理化性质研究  

Physicochemical properties of black rice starch

作　　者：李学红[1] 郭丽慧[1] 陈智静 陆勇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2015年第4期231-236,共6页Food Science and Technology

基　　金：2012年国家自然科学基金项目(31171757);科技部十二五科技支撑计划项目(2012BAD37B06-08)

摘　　要：通过对黑米进行浸泡、打浆、分离纯化出了色泽良好的黑米淀粉,并对其理化性质进行了研究。结果表明:黑米淀粉颗粒形状多数呈不规则的多角形,且棱角显著,以较小颗粒形式存在;2种黑米淀粉凝胶的硬度、弹性、黏结性、胶着性、咀嚼性和回复性有所差异;淀粉糊经连续冻融后析水率逐渐增大;通过x-衍射图谱发现黑粳米的结晶度>黑籼米>黑糯米,证明了其颗粒结晶区域较多,消化能力则越低;生淀粉和糊化淀粉的水解率有明显差异,糊化后淀粉淀粉颗粒状结构被破坏,其中抗酶解淀粉含量大大降低,从而可消化淀粉含量增加,消化速率显著升高,较生淀粉更易水解。Black rice was steeped, grinded and centrifuged to get good color black rice starch.Physicochemical properties of black rice starch were studied. The results showed that the particle shape of black rice starch granule was irregular polygon, the edges and corners was significant, and the part of the granule was small. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience of two kinds of black rice starch gels were different. Through the X-ray diffraction pattern found black japonica rice〉black rice〉black glutinous rice of the crystallinity, so particle crystallization area was more and digestive ability was lower. The hydrolysis rate of raw starch and gelatinized starch had obvious different. Granule structure of gelatinized starch was destroyed, resistant starch content reduced greatly, thus digestible starch content increased, the digestion rate increased significantly.

关 键 词：黑米淀粉 冻融 水解率 理化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]