稳定化米糠对营养重组米回生动力学的影响  

Effect of stabilized rice bran addition on retrogradation kinetics of restructured rice

作　　者：王鹏[1] 杨柳[2] 肖志刚[1] 解铁民[2] 李哲[1] 解冰[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品与机械》2015年第4期31-34,共4页Food and Machinery

基　　金："十二五"农村领域国家科技支撑计划课题(编号:2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(编号:12511z006);哈尔滨市优秀学科带头人基金(编号:2012RFXXN107)

摘　　要：利用差示扫描量热仪(DSC)和X-射线衍射对营养重组米的回生特性和晶体结构特征进行研究,并分析稳定化米糠对营养重组米回生特性及Avrami方程的影响。结果表明:稳定化米糠对营养重组米的回生具有明显抑制作用,添加稳定化米糠的挤压重组米其结晶速率常数k明显小于没有添加米糠的营养重组米和天然大米,晶体的成核方式为瞬间成核;X-射线衍射结果表明,经7d贮存期回生后的样品中,添加稳定化米糠的营养重组米会形成V-型和少量B-型晶体结构,表明有直链淀粉—脂质复合物形成。The retrogradation and crystallization characteristics of re structured rice were studied by DSC and XRD, and the effect of sta- bilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that the formation of amylose-lipid complexs that could retard the retro- gradation.

关 键 词：稳定化米糠 营养重组米 回生特性 Avrami方程 晶体结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]