碾磨程度对大米特征组分和米粉品质特性的影响  

Effect of milling degree on content of characteristic components and ualitroerties of rice flour

作　　者：王立峰[1,2] 张磊 姚轶俊 王红玲[1,2] 徐斐然 王海鸥[3] WANG Li-feng;ZHANG Lei;YAO Yi-jun;WANG Hong-ling;XU Fei-ran;WANG Hai-ou(College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China;Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing,Jiangsu 210023, China;School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China)

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210023 [2]江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《食品与机械》2019年第5期195-201,共7页Food and Machinery

基　　金：国家重点研发计划(编号:2018YFD0400500)

摘　　要：通过测定不同碾磨程度下大米粉的组成含量、X射线衍射、糊化、流变和凝胶质构和结构特性,发现随着碾磨程度增加,大米粉的蛋白质含量从(11.24±0.06)%降到(7.89±0.27)%,直链淀粉含量从(8.51±0.27)%增加到(25.93±2.42)%,米粉中淀粉的XRD吸收峰增强。糊化峰值黏度从(2025.0±169.2)cp增加到(4847.0±140.5)cp,糊化温度从(71.82±0.67)℃下降到(70.10±0.04)℃,米粉糊的黏度和弹性增加而流动性降低,凝胶微观结构区域均匀紧密。说明碾磨能够降低大米粉的蛋白质含量,增加直链淀粉含量且对大米粉的糊化和短期老化有促进作用,促进作用均随碾磨程度增加而加强。Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability.The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined.The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch.The peak gelatinization viscosity increased from (2 025±169.2) cp to ( 4 847± 140.5) cp, and the gelatinization temperature decreased from (71.82±0.67)℃to (70.1±0.04)℃.With the increase of the viscosity and elasticity and the decrease of the fluidity of rice flour paste, the gel microstructure region was found uniformed and compacted well.This indicated that milling could reduce the protein content of rice flour, increase amylose content and promote the gelatinization and short-term aging of rice flour, and the promotion effect was strengthened with the increase of milling degree.

关 键 词：大米 碾磨程度 糊化 流变 凝胶 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]