乳酸菌发酵降镉处理对大米淀粉结构和理化性质的影响  

Effect of Lactic Acid Bacteria Fermentation to Reduce Cadmium on the Structure and Chemical Properties of Rice Starch

作　　者：张永兰 林利忠 Zhang Yonglan;Lin Lizhong(School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410000;Jinjian Rice Industry Co.,Ltd.,Changde 415001)

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,长沙410000 [2]金健米业股份有限公司,常德415001

出　　处：《中国粮油学报》2021年第7期13-19,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省自然科学基金(2018JJ4021)。

摘　　要：以乳酸菌发酵降镉后的大米作为研究对象,通过Osborne分级提取法分离出蛋白质后,分层提取大米白淀粉、大米黄淀粉。分析乳酸菌发酵降镉对大米淀粉的微观形态、结晶度、热特性、糊化特性、溶解度和膨润力的影响。结果表明,乳酸菌发酵降镉对大米白淀粉、大米黄淀粉的表面有轻微的损害;晶型未改变,为A型,但结晶度降低;糊化初始温度增加,吸热焓降低;随着糊化温度和峰值时间增加,崩解值减小;溶解度和膨润力均有小幅度增加。In this paper,the cadmium rice fermented by lactic acid bacteria was used as the object of research,the rice protein fraction was extracted by using Osborne fractional extraction method,then,the filter residue was washed by pure water and centrifuged to separate rice white and yellow starch.After fermentation with lactic acid bacteria,the microscopic morphology,the X-ray diffraction,the thermal property,the pasting property,the solubility and swelling power of rice starch were studied.The results indicated that rice starches was damaged slightly by fermentation;the crystal form of rice starches were all type A,the crystallinity were reduced;the initial gelatinization temperature were increased,and the gelatinization enthalpy was declined;both gelatinization temperature and peak time were increased,the disintegration value was decreasing;both the solubility and swelling power were increased slightly.

关 键 词：镉大米 乳酸菌发酵 大米淀粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]