水热处理大米粉制备抗性淀粉研究  

Effects of hydrothermal treatments on preparation of resistant starch with rice powder

作　　者：许诗尧 刘英[1] 胡忠泽[1] 刘刚[1] 秦新光[1] 李芳[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省稻谷加工工程技术研究中心,武汉430023

出　　处：《食品科技》2016年第5期151-157,共7页Food Science and Technology

基　　金：湖北省科技支撑项目(2015BBA167)

摘　　要：以大米粉为原料,考查了压热法、湿热法、韧化法处理大米粉对其抗性淀粉含量、基本成分、RVA黏度、透明度、溶解度和膨胀能力的影响。结果表明:压热、湿热、韧化处理均能提高大米粉中抗性淀粉含量。其中压热处理大米粉的抗性淀粉含量最高,可达12.70%。米粉乳浓度、处理温度、处理时间对不同水热处理有不同程度的影响。水热处理前后脂质含量的显著降低说明:在水热处理过程中,脂质参与形成了具有淀粉酶抗性的复合物。压热和湿热大米粉的RVA、透明度变化与大米粉、韧化大米粉差异较大,表明这2种水热处理后淀粉发生老化;压热后大米粉溶解度、膨胀度明显高于湿热、韧化处理,分析压热处理可能对大米粉结构造成影响。The effects of hydrothermal treatments, concentration, temperature and processing time on the formation and properties of rice powder resistant starch （RS） were determined. Pasting viscosity, solubility, swelling and transparency were investigated. The result showed that RS starch content increased in all samples after different hydrothermal treatments. Sample treated by autoclaving has the highest RS content （12.70%）. The effect of hydrothermal treatments had varied effects based on sample concentration, temperature and processing time. During the treatments, lipid contents decreased significantly, possibly as a result of the formation of amylose-lipid complexes. Autoclaved samples and those subjected to heat-moisture treatment exhibited the same RVA profile and transparency characteristics that are consistent with the occurrence of starch retrogradation. Autoclaved samples, however, had unique solubility and swelling properties that could be attributed to the influence of a ricegrain structure.

关 键 词：大米粉 抗性淀粉 水热处理 脂质 RVA 透明度 溶解度 膨胀度 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]