不同分子量大豆可溶性膳食纤维对大米淀粉糊化及流变性质的影响  

Effect of different molecular weight soybean soluble dietary fibers on pasting and rheological properties of rice starch

作　　者：王日思 万婕[1] 刘成梅[1] 周国辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2016年第6期124-127,132,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31360407)

摘　　要：为了考察不同分子量大豆可溶性膳食纤维(soybean soluble dietary fiber,SSDF)对大米淀粉(rice starch,RS)糊化及流变性质的影响,本文采用快速黏度分析仪(RVA)及流变仪研究了两种分子量段(HSSDF,27.8 ku和LSSDF,9.3 ku)大豆可溶性膳食纤维的作用。RVA曲线表明添加HSSDF可提高RS的峰值黏度及最终黏度,添加LSSDF可使RS的最终黏度值降低,而峰值黏度无明显变化。两种不同分子量段的SSDF均可提高RS的起始糊化温度,降低回复值及崩解值。动态流变学实验表明,添加两种不同分子量段SSDF均可显著降低RS的储能模量值。静态流变学实验表明,添加HSSDF可使RS的稠度系数K升高,混合体系具有更高的黏度。加入两种不同分子量段的SSDF均可使混合体系流体指数n值降低,触变环面积减少,体系更加稳定。研究表明不同分子量段SSDF对RS复合体系糊化及流变学特性有显著影响,且HSSDF对大米淀粉的作用更为显著。本论文可为大豆膳食纤维在大米制品中的应用提供一定的理论基础。In order to study the effect of soybean soluble dietary fiber（SSDF） with different molecular weight on pasting and rheological of rice starch（RS）,rapid visco analyzer（RVA）,rheology were employed to investigate the effect of soybean soluble dietary fibers with molecular weight of 27.8 ku for HSSDF and of 9.3 ku for LSSDF. Results of RVA indicated that HSSDF increased the peak and final viscosity of RS,while LSSDF decreased the final viscosity of RS and had no obvious change in peak viscosity. Both of them increased initial pasting temperature but decreased the values of breakdown and setback of RS. Dynamic rheological studies suggested that the addition of SSDF considerably decreased the values of storage modulus of RS. In static rheological studies,adding HSSDF increased consistency coefficient K of RS,both of these two different SSDF shortened lag ring area and fluid index n of RS pastes,made the system more stable. Studies have shown that different molecular weight SSDF,especially the HSSDF,had a significant impact on the RS pasting and rheological properties. This paper could provide certain theoretical basis for application of SSDF in rice products.

关 键 词：大米淀粉 大豆可溶性膳食纤维 分子量 糊化特性 流变学特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]