粒度对黑米粉及其淀粉特性的影响  

Effects of different particle sizes on the starch properties of black rice flour

作　　者：冯文娟 马森[1] 孙冰华[1] 王凤成[1] 王晓曦[1] FENG Wenjuan;MA Sen;SUN Binghua;WANG Fengcheng;WANG Xiaoxi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2022年第2期1-8,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划(2021YFD2100900);河南省科技攻关计划项目(202102110143)。

摘　　要：探究不同粒度黑米粉及其淀粉特性的差异,以期为黑米粉进一步的应用提供基础支撑。对用高速粉碎机制得的不同粒度(<0.15 mm、0.15~0.18 mm、<0.18~0.25 mm)黑米粉的基本组分、水合特性、糊化特性及其淀粉的热特性、晶体结构、短程有序性、微观结构进行了分析。结果表明:随着粒度的减小,黑米粉中总淀粉和直/支链淀粉比降低,粗蛋白和破损淀粉含量增加;黑米粉的水溶性指数和膨胀势随粒度减小而逐渐增大;糊化温度、糊化黏度和糊化焓随粒度减小而减小;黑米淀粉相对结晶度和短程有序性随粒度减小而降低;粒度越小,淀粉表面越粗糙,颗粒结构的断裂情况越明显。粉碎在导致黑米粉表面结构和成分发生变化的同时造成其淀粉双螺旋结构受损,因此,筛分后不同粒度黑米粉及其淀粉具有不同的特性,在实际应用时应当根据需求选择合适粒度的黑米粉作为原料。Black rice has been paid more and more attention in recent years because of its high nutritional value,and its application value in food.Particle size is closely correlated with the physicochemical characteristics and processing characteristics of black rice flour,but the relationships have not been clarified.Therefore,to provide an important theoretical basis for the application of black rice flour,this study focuses on the starch characteristics of black rice flour with different particle sizes.Firstly,the black rice flour processed by a high-speed pulverizer is screened to obtain black rice flour with different particle sizes(<0.15 mm,0.15-0.18 mm,and <0.18-0.25 mm) on this basis,the composition,hydration characteristics and gelatinization characteristics of black rice flour with different particle sizes were analyzed.With the decrease of particle size,the content of total starch and the ratio of amylose to amylopection in black rice flour decreased,while the content of protein and damaged starch increased.This result was attributed to the component distribution of the structure of black rice particles.Moreover,with the decrease of particle size,the water solubility index and swelling potential gradually increased.Meanwhile,the results of gelatinization characteristics showed that the peak viscosity,trough viscosity,final viscosity,pasting temperature and peak time all decreased with the decrease of black rice flour particle sizes.This may be due to the increased water absorption of fiber,which reduces the available water in starch gelatinization system.Moreover,the destruction of starch crystal structure facilitated water molecules to enter the particles through pore channels.After black rice starch was extracted by enzymatic method,thermal characteristics,crystal structure,short-range order and microstructure of the starch were further determined.The gelatinization enthalpy decreased with the decrease of the particle sizes of black rice flour,which may be related to the destruction of the crystal structure.T

关 键 词：黑米粉 黑米淀粉 粒度 糊化特性 热特性 晶体结构 微观结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]