籼米淀粉基脂肪替代品的理化及质构特性  

Main Physicochemical and Textural Properties of Indica Rice Starch-based Fat Substitutes

作　　者：刘忠义[1] 乔丽娟[1] 陈婷[1] 欧晓宇[1] 王珰[1] 吴海[1] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105

出　　处：《现代食品科技》2016年第6期130-135,共6页Modern Food Science and Technology

基　　金：国家农转资金项目(2013D2002007);粮食发酵深加工工艺与技术(江南大学)国家工程实验室科技项目(KH02010)

摘　　要：以籼米淀粉为原料通过酶法制备籼米淀粉基脂肪替代品,通过改变酶解时间(4、6、10、14 min)分别制得DE值(葡萄糖值)为2.07~5.07的产品。用FT-IR、XRD、SEM对制得的脂肪替代品结构特性进行了表征,同时对其糊化特性、质构性质进行了研究。由FT-IR图谱可知,脂肪替代品在3390 cm-1、2928 cm-1、1157 cm-1、1021 cm-1、1080 cm-1、929 cm-1、859 cm-1及763 cm-1处出现了特征峰,表明其具有吡喃葡萄糖结构。XRD表明,脂肪替代品在18°仍有较强衍射,保留了原淀粉的部分A型特征峰。SEM表明,脂肪替代品呈现出海绵状的碎石结构,为凝胶形成时截留水分提供大量的空间。相对于原淀粉,脂肪替代品的峰值粘度、低谷粘度、崩解值、回升值及糊化温度均显著降低,表明脂肪替代品的抗老化性显著增加。随DE值的增加脂肪替代品的糊化特征值逐渐减小。质构特性值说明,DE值为2~4左右的脂肪替代品更适合应用到食品工业中。Indica rice starch was used as the raw material to prepare indica rice starch-based fat substitutes by an enzymatic method, and products with DE（dextrose equivalent） values of 2.07, 2.96, 3.93, and 5.07 were obtained, upon different enzymolysis times of 4, 6, 10, and 14 min, respectively. The structural characteristics of these starch-based fat substitutes were characterized by Fourier transform infrared（FTIR）, X-ray diffraction（XRD）, and scanning electron microscopy（SEM）. As can be seen from the FTIR spectra, the characteristic bands of the fat substitutes were found at 3390 cm^（-1）, 2928 cm^（-1）, 1157 cm^（-1）, 1021 cm^（-1）, 1080 cm^（-1）, 929 cm^（-1）, 859 cm^（-1）, and 763 cm^（-1）, indicating a glucopyranose structure. XRD results showed a strong diffraction peak at 18°, and part of the typical type-A pattern of indica rice starch was retained in the fat substitutes. The SEM pattern suggested that the fat substitutes displayed a cavernous gravel-shaped structure, which provides plenty of space for retaining moisture during gel formation. Compared with native starch, the fat substitutes showed significantly lower values of peak viscosity, trough viscosity, breakdown, setback, and gelatinization temperature, indicating a significantly improved aging resistance of the fat substitutes. With increasing DE value, the values for the pasting characteristics of the fat substitutes were gradually decreased. Textural data indicated that the fat substitutes with a DE value of 2-4 are most suitable for application in the food industry.

关 键 词：籼米淀粉 脂肪替代品 理化特点 质构特性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]