水热处理对大米粉及抗性淀粉性质影响  

Effects of Hydrothermal Treatments on Properties of Rice Powder and Rice Resistant Starch

作　　者：许诗尧 李芳[1] 胡忠泽[1] 刘刚[1] 秦新光[1] 刘英[1,2] Xu Shiyao Li Fang Hu Zhongze Liu Gang Qing Xinguang Liu Ying(Food Science College of Wuhan Polytechnic University , Wuhan 430023 Hubei Rice Engineering and Technology Research Center, Wuhan 430023)

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：《中国粮油学报》2017年第6期1-7,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省科技支撑计划(2015BBA167)

摘　　要：以大米粉为原料,研究压热法、湿热法、韧化法处理对大米粉及其抗性淀粉成分微观结构、结晶学和热力学性质的影响。研究结果表明,压热处理后,大米粉及其抗性淀粉晶型由A型转化为特殊B型,抗性淀粉在2θ=12.9°、19.8°出现2个特征峰象征脂质淀粉复合物的形成;湿热处理后,大米粉形成有一定淀粉酶抗性的外壳结构,晶型转向A型,升温在115℃附近出现巨大的特征吸热峰;韧化处理后形成了粒度较大但内部疏松的淀粉团粒。表明压热处理后,大米粉及其抗性淀粉形成特殊晶体结构,晶体和热稳定性均提高;湿热处理对大米粉结晶学和热力学性质有一定影响,但对抗性淀粉影响不大;韧化处理对大米粉及抗性淀粉结晶和热力学性质影响不大。In this paper, rice was used as a raw material. The effects of hydrothermal treatments on the particle morphology, crystal and thermal properties of rice powder and rice resistant starch were investigated. Results showed that autoclaving caused transition of crystallization from A - to a special B - type aggregates with X - ray pattern peaks at 2θ = 12.9° and 19.8° that were attributed to the formation of amylose - lipid complexes. Heat - moisture treatment （HMT） resulted in the formation of enzyme resistant shell structures, and caused reversal to A- type crystallization. A very big endothermic peak was also observed at 115 ℃. After annealing, large and loose starch pellets were formed. These results suggested that after autoclaving, new granular structures were created for both rice powder and rice resistant starch, and made them more crystalline and thermo - stable. The HMT had significant impact on crystal and thermal properties of rice powder, whereas for rice resistant starch there was no obvious effect. Annealing had minimal impact on both rice powder and rice resistant starch.

关 键 词：大米粉 抗性淀粉 水热处理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]