籼糯米的蛋白组分对其糊化特性的影响及机制研究  

Study on the effect and mechanism of the protein of indica glutinous rice on its pasting properties

作　　者：周显青[1] 于子越 ZHOU Xianqing;YU Ziyue(College of Food Science and Engineering,Grain Storage and Security Engineering Research Center of Education Ministry,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2021年第6期1-9,共9页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为研究不同种类蛋白对籼糯米粉糊化特性的影响及机制,通过去蛋白改变糯米粉样品的蛋白组分,测定样品的RVA(快速黏度分析)指标、溶解度和膨润力,并采用扫描电镜、核磁共振、傅里叶红外光谱对其进行检验分析,以探索样品在加热过程中的淀粉膨胀能力、表面微观结构、水分迁移、水结合能力及化学键的变化。结果表明:去除谷蛋白能够显著降低糯米粉样品的峰值黏度和衰减值,且影响最大,其次是球蛋白、醇溶蛋白;去除球蛋白能显著降低样品的回生值;去除球蛋白和谷蛋白后,样品峰值时间延长和糊化温度升高。去除球蛋白、谷蛋白及醇溶蛋白后,淀粉从蛋白包裹中析出,表面趋向平滑、圆润,淀粉和蛋白间的氢键变弱,蛋白对淀粉膨胀过程中的保护减弱,膨润力和峰值黏度降低;去除这3种蛋白都会造成淀粉持水能力的显著降低,淀粉更难糊化,并且淀粉在膨胀过程的吸水能力减弱,造成了样品糊化温度的升高和黏度曲线的整体降低。谷蛋白对水的结合能力和淀粉周围的氢键影响最大,其次是球蛋白、醇溶蛋白。Indica glutinous rice was select as the object, its protein components were changed by deproteinization, and the effects of different proteins on the pasting properties of glutinous rice flour were studied by Rapid Viscosity Analyzer parameters. SEM, NMR and FTIR were used to measure the changes in the expansion ability of starch during sample heating, surface microstructure, water migration, water binding capacity of the sample and chemical bonds in the sample. The results showed that with the removal of glutelin, the peak viscosity and degradation of the sample were significantly reduced, and its effect on pasting properties was the largest, followed by the removal of globulin and prolamin. Removal of globulin can significantly reduced the setback of the sample. The peak time and gelatinization temperature of the sample increased after the removal of globulin and glutelin. With the removal of globulin, glutelin and prolamin, the sample particles became dispersed, and the angular shape was smooth and rounded, as well, starch particles gradually precipitated out of the sample. The hydrogen bonds between starch and protein and the protection of protein against starch swelling were both weakened, as well, the swelling force and peak viscosity were both reduced. In addition, the removal of globulin, glutelin and prolamin significantly reduced starch′s water-holding capacity, making it more difficult for starch to gelatinize and resulting in an increase of the gelatinization temperature of the sample and the overall decrease of the viscosity curve. Glutelin performed the greatest influence on the binding capacity of water and the hydrogen bonds around starch, followed by globulin and prolamin, which have the same tendency as pasting properties.

关 键 词：糯米粉 蛋白组分 糊化特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]