水分等典型影响因素对微波场下米蛋白-淀粉复配体系自由基生成及贮藏稳定性的干预  

Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation

作　　者：胡博[1,2] 范大明[2,3] 吴晔君 陶源[2] 高艺书 连惠章 黄略略[5] 赵建新[2,3] 张灏[2] HU Bo;FAN Daming;WU Yejun;TAO Yuan;GAO Yishu;LIAN Huizhang;HUANG Luelue;ZHAO Jianxin;ZHANG Hao(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China;Wuxi Huashun Minsheng Food Co.Ltd., Wuxi 214218, China;School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China)

机构地区：[1]江南大学国家功能食品工程技术研究中心,江苏无锡214122 [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [3]江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [4]无锡华顺民生食品有限公司,江苏无锡214218 [5]深圳职业技术学院应用化学与生物技术学院,广东深圳518055

出　　处：《食品科学》2017年第11期148-154,共7页Food Science

基　　金：江苏省自然科学基金青年基金项目(BK20130141);“十二五”国家科技支撑计划项目(2014BAD04B03);无锡市科技创新与产业升级引导资金项目(0302-B010504-130003-PB);江苏省科技计划项目(农业)省重点研发专项(BK2016309)

摘　　要：水分广泛存在于物料中,且水分子作为极性分子在微波场中有着极强的响应。结合大米中重要组分米蛋白与米淀粉,本研究从模拟米粉组分的角度出发,配制不同水分含量的米蛋白-淀粉复配体系,考察微波处理条件及复配比例对体系加热过程中自由基生成及贮藏稳定性的影响。采用电子顺磁共振技术获得微波致自由基的信号谱图。研究发现水分含量高的体系自由基含量下降,说明水分对自由基有一定的猝灭作用。对比微波场下不同比例的米蛋白-淀粉复配体系自由基的生成情况发现,米蛋白产生的自由基多于米淀粉,且二者生成的自由基之间无抑制作用。复配体系在贮存期内经微波加热后产生大量自由基,自由基信号强度先逐渐增强,而后随贮藏时间的延长缓慢且持续下降。Water is widely existed in materials,and it as a polar molecule has a strong response in microwave field.Themajor components of rice(protein and starch)were chosen to prepare mixtures with different water contents depending onthe proportion of rice flour.The effect of microwave treatment conditions and mixing proportion on the generation of freeradicals and storage stability of mixtures was investigated.Electron paramagnetic resonance(EPR)was applied to investigatethe nature of free radicals in microwaved samples.The free radical content of mixtures with higher water content decreased,which showed that water had a quenching effect on free radicals.Comparison of mixtures of different proportions of rice proteinand starch in microwave field showed that rice protein produced more free radicals than starch,and the generation of free radicalsfrom both components had no inhibitory effect on each other.A large number of free radicals were generated in microwavedsamples during storage period,and then the EPR signal continued to decline at a slow rate with increasing time of storage.

关 键 词：微波 水分含量 米粉复配 自由基 电子顺磁共振 

分 类 号：TS201.6[轻工技术与工程—食品科学]