米糠不溶性膳食纤维和阿魏酸共同作用对籼米淀粉糊化过程的影响  

The effect of rice bran insoluble dietary fiber and ferulic acid on the gelatinization process of indica rice starch

作　　者：许柠 王远辉[1] 张国治[1] 吴娜娜 李雪琴[1] 谭斌 曹佳兴 XU Ning;WANG Yuanhui;ZHANG Guozhi;WU Nana;LI Xueqin;TAN Bin;CAO Jiaxing(College of Food Science and Engineering,Henan University of Technolooy,Zhengzhou 450001,China;Institute of Cereal Processing Science and Technology,Academy of National Food and Strategic Reserves Administration,P.R.C.,Beijing 100037,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037

出　　处：《河南工业大学学报（自然科学版）》2021年第4期30-37,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31972113);北京市自然科学基金项目(6192028);中央级公益性科研院所基本科研业务费(ZX1912)。

摘　　要：通过向籼米淀粉中添加米糠不溶性膳食纤维和阿魏酸,测定体系的黏度、流变学、碘结合以及热力学特性,探究两种物质共同作用对籼米淀粉糊化过程的影响。研究发现不溶性膳食纤维和阿魏酸在限制籼米淀粉颗粒的自由膨胀、减弱淀粉形成凝胶、降低淀粉的短期老化程度、提升淀粉糊的热稳定性、提高淀粉的糊化温度和延长淀粉的糊化时间上具有“协同”趋势。不溶性膳食纤维会削弱淀粉高温耐剪切性能,而阿魏酸有增强的趋势。不溶性膳食纤维和阿魏酸对淀粉动态流变-温度扫描曲线以及流变学各项参数影响显著。不溶性膳食纤维具有降低碘结合力和减小最大吸收波长的趋势,阿魏酸会产生一定的“拮抗”趋势。不溶性膳食纤维具有提升碘蓝值的趋势,而阿魏酸在低添加量时具有“协同”趋势,高添加量时具有“拮抗”趋势。不溶性膳食纤维具有提升糊化起始温度(To)、糊化峰值温度(Tp)、糊化终止温度(Tc)和降低糊化焓值(ΔH)的趋势,阿魏酸具有“协同”趋势。Rice bran is the surface layer that is crushed during the whitening process of brown rice.The mixture of rice germ and broken rice accounts for about 6%of the weight of rice.Rice bran is defatted rice bran after leaching or squeezing oil rich in dietary fiber,and its total amount accounts for about 30%-50%of the weight of defatted rice bran.The dietary fiber in defatted rice bran is almost water-insoluble dietary fiber,and its main components are cellulose,hemicellulose,and lignin.Rice bran contains many phenolic acids,and the most abundant is ferulic acid.This study determined the effects of rice bran insoluble dietary fiber and ferulic acid on the gelatinization,rheology,swelling,and thermal properties of rice starch.It is found that rice bran insoluble dietary fiber and ferulic acid have different effects on the gelatinization process of rice starch.The effect of insoluble dietary fiber on the gelatinization process of rice starch is mainly reflected in the hydration that competes with starch molecules and the physical obstacles to the starch network structure.The effect of ferulic acid on the gelatinization process of rice starch is more complicated as follows.First,ferulic acid competes with starch for water molecules.Second,ferulic acid forms a complex with amylopectin.Third,ferulic acid forms an inclusion compound with amylose.Fourth,ferulic acid causes irreversible acidolysis of starch.Fifth,ferulic acid changes the electronegativity,water activity,and ionic strength of the system.This series of complex reactions leads to the influence of water-insoluble dietary fiber and ferulic acid on the gelatinization process of rice starch,which has a tendency of“synergy”and“antagonism”.Water-insoluble dietary fiber and ferulic acid limit the free swelling of rice starch granules,weaken the formation of starch gel,reduce the short-term aging degree of starch,improve the thermal stability of starch paste,increase the starch gelatinization temperature,and extend the time length of starch gelatinization.The“s

关 键 词：不溶性膳食纤维 阿魏酸 糊化特性 流变特性 碘结合特性 热特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]