超声处理对糙米淀粉的结构与理化特性的影响  

Effects of Ultrasonic Treatment on Structure and Physicochemical Properties of Brown Rice Starch

作　　者：王琦 王周利[1] 蔡瑞[1] 岳田利[1] 袁亚宏[1] 崔璐[1] Wang Qi;Wang Zhouli;Cai Rui;Yue Tianli;Yuan Yahong;Cui Lu(College of Food Science and Engineering,Northwest A&F University,Yangling 712100)

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2022年第1期60-65,共6页Journal of the Chinese Cereals and Oils Association

基　　金：陕西省重点研发计划(2019NY-107)。

摘　　要：以糙米淀粉为原料,探究不同超声时间处理对糙米淀粉的分子结构及理化特性的影响。结果表明:与原淀粉相比,超声处理10 min的改性淀粉的官能团和化学键组成没有变化。超声处理10 min能够将糙米淀粉的粒径显著降低43.18%,崩解值从577 cP降低到388 cP,峰值黏度经过超声处理后降低,在30 min达到最低1573 cP。凝胶强度从26.94 g(0 min)降低到19.69 g(10 min),同时溶解度从4.46%显著增加至12.29%(P<0.05)。超声处理对糙米淀粉的颗粒结构、短程有序化结构以及长链结构造成破坏。这说明超声波可用于糙米淀粉的改性,且在一定程度上改变了糙米淀粉的结构和理化特性。Brown rice starch was used as raw material to explore the effects of different ultrasonic time treatments on the molecular structure and physicochemical properties of brown rice starch.The results indicated that compared with the original starch,the functional groups and chemical bond composition of modified starch after ultrasonic treatment for 10 minutes did not change.After ultrasonic treatment for 10 minutes,the particle size of brown rice starch decreased significantly by 43.18%,the breakdown value decreased from 577 cP to 388 cP,and the peak viscosity decreased after ultrasonic treatment,reaching the lowest 1,573 cP at 30 minutes.The gel strength decreased from 26.94 g(0 minute)to 15.09 g(30 minutes),and the solubility increased from 4.46%to 12.29%(P<0.05).Ultrasonic treatment damaged the granular structure,short-range ordered structure and long-chain structure of brown rice starch.This indicated that ultrasound can be used to modify brown rice starch,and to a certain extent change the structure and physical and chemical properties of brown rice starch.

关 键 词：糙米淀粉 超声改性 结构 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]