超声波处理对糙米淀粉结构与理化性质的影响  

Effect of Ultrasonic Treatment on the Structural Characteristics and Physicochemical Properties of Brown Rice Starch

作　　者：梁云浩 王周利[1] 蔡瑞[1] 岳田利[1] 袁亚宏[1] 崔璐[1] LIANG Yun-hao;WANG Zhou-li;CAI Rui;YUE Tian-li;YUAN Ya-hong;CUI Lu(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2021年第19期36-43,共8页Food Research and Development

基　　金：陕西省重点研发计划项目(2019NY-107)。

摘　　要：该文讨论不同超声时间处理下糙米淀粉的结构特征与理化性质,分析糙米淀粉的表观与晶体结构,以及流变学、热力学、透光率、析水率和凝沉性等理化性质,以期为糙米淀粉在超声波食品加工中的应用提供理论依据。结果表明:延长超声处理时间会加重糙米淀粉表观结构的受损程度,但不会改变粒径大小,超声波处理不会改变糙米淀粉晶型,但是显著影响其结晶性质(p<0.05),处理30 min时结晶度达到最大(12.60%±0.08%),随后降低至与对照组(未经超声处理的糙米淀粉)无显著差异。糙米淀粉储能模量(G′)与损耗模量(G″)经超声处理后低于对照组,表现为黏弹性降低。随着超声处理时间延长,淀粉的糊化焓值ΔH_(g)从(6.88±0.51)J/g降低至(1.36±0.27)J/g(40 min),随后升高至(7.88±0.32)J/g(50 min)。另外经过超声处理,淀粉糊的透光率由(0.52±0.04)%降低至(0.23±0.02)%(40 min),随后又升高至(0.46±0.02)%(50 min),超声处理30 min时,糙米淀粉的冻融与凝沉稳定性最好,冻融析水率为(43.51±3.06)%,凝沉沉淀占比为(56.00±1.89)%。研究表明,超声显著影响糙米淀粉的结构特征与理化性质(p<0.05),适度的超声处理可以赋予糙米淀粉产品更好的加工特性与感官品质。This study investigated the structural characteristics and physicochemical properties of brown rice starch ultrasonically treated for different durations.The apparent and crystal structures of brown rice starch as well as their physicochemical properties,such as rheology,thermodynamics,light transmittance,water precipitation and coagulation,were mainly analyzed to provide a theoretical basis for the application of brown rice starch in ultrasonic food processing.The results suggested that prolonging ultrasonic treatment time could increase the degree of damage to the morphology of brown rice starch particles.However,no change in particle size was observed.Additionally,ultrasonic treatment did not change the crystalline form of brown rice starch,but it significantly affected its crystalline properties(p<0.05).The crystallinity of brown rice starch reached a maximum percentage of(12.60±0.08)%after 30 min of treatment,following which it decreased to a percentage that did not differ significantly from that of the control group(i.e.,brown rice starch not treated ultrasonically).Moreover,the storage modulus(G′)and loss modulus(G″)of brown rice starch after ultrasonic treatment were lower than those of the control group,indicating a decrease in viscoelasticity.With the extension of treatment time to 40 min and 50 min,gelatinization enthalpy decreased from(6.88±0.51)J/g to(1.36±0.27)J/g(40 min),and then increased to(7.88±0.32)J/g(50 min),respectively.Furthermore,the transmittance of the starch paste decreased from(0.52±0.04)%to(0.23±0.02)%(40 min),and then increased to(0.46±0.02)%(50 min)after ultrasonic treatment for 40 min and 50 min,respectively.After ultrasonic treatment for 30 min,the freeze-thaw and coagulation stability of brown rice starch was the most optimal,water precipitation rate was(43.51±3.06)%,and the proportion of precipitation was(56.00±1.89)%.Collectively,these results showed that the structural characteristics and physicochemical properties of brown rice starch were significantly affected

关 键 词：糙米 淀粉 超声波 结构特征 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]