米糠膳食纤维对小麦淀粉糊老化性质的影响  

Effect of Rice Bran Dietary Fiber on Textural Quality of Wheat Starch Paste during Aging

作　　者：周颖 朱玉杰 吴琼英[1] 贾俊强 ZHOU Ying;ZHU Yujie;WU Qiongying;JIA Junqiang(School of Biotechnology,Jiangsu University of Science and Technology,Zhenjiang 212018;School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212004)

机构地区：[1]江苏科技大学生物技术学院,镇江212018 [2]江苏科技大学粮食学院,镇江212004

出　　处：《食品工业》2021年第3期192-197,共6页The Food Industry

摘　　要：探讨3种米糠膳食纤维组分(SDF-40、SDF-60和SDF-80)对小麦淀粉糊老化性质的影响,分别以小麦直链淀粉和支链淀粉为研究对象,利用质构、红外光谱和X衍射评价米糠膳食纤维组分对小麦淀粉糊老化过程中的老化性质影响。结果表明, SDF-40组分能够改善小麦直链淀粉糊和支链淀粉糊的质构品质;在贮存11 d后,添加SDF-40使小麦直链淀粉糊和支链淀粉糊的硬度分别降低了6.97%和24.27%,咀嚼度分别降低了25.7%和41.9%,弹性分别提高了5.97%和4.24%。因此, SDF-40组分能够延缓小麦淀粉的老化,且对小麦支链淀粉老化抑制效果更好。红外光谱分析表明,添加SDF-40组分后支链淀粉的l 047/1 022 cm^(-1)的吸光度比值减小;X衍射分析表明,添加SDF-40组分后支链淀粉在17°处的峰强度降低。结果证明SDF-40组分通过抑制支链淀粉的重结晶来延缓淀粉的老化。The effects of three fractions from rice bran dietary fiber(SDF-40, SDF-60 and SDF-80) on the aging properties of wheat starch paste were investigated. Taking wheat amylose and amylopectin as research objects, the effects of dietary fiber components of rice bran on the aging properties of wheat starch paste were evaluated by texture, infrared spectrum and X-ray diffraction. The results showed that the SDF-40 fraction could improve the textural quality of the amylose and amylopectin paste. After 11 d of storage, the hardness of wheat amylose and amylopectin pastes for adding SDF-40 group were decreased by 6.97% and 24.27%, respectively. Their chewabilities were decreased by 25.7% and 41.9%, respectively. Their elasticities were increased by 5.97% and 4.24%, respectively. Therefore, the SDF-40 component could delay the aging of wheat starch and had a better effect of inhibiting the aging of wheat amylopectin. Infrared spectroscopy analysis showed that the absorbance ratio of l 047/1 022 cm^(-1) of amylopectin decreased after adding SDF-40 component. X-ray diffraction analysis showed that the peak intensity of amylopectin at 17° decreased after adding SDF-40 component. The results proved that the SDF-40 component delayed the aging of starch by inhibiting the recrystallization of amylopectin.

关 键 词：米糠膳食纤维 小麦 直链淀粉 支链淀粉 老化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]