麦芽三糖酶改性淀粉抑制米糕老化的应用研究  

Application of maltotriohydrolase modified starch in inhibiting ageing of rice cake

作　　者：康吉平 巩馨 高凡 吴春森 KANG Jiping;GONG Xin;GAO Fan;WU Chunsen(School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2022年第2期46-51,共6页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金青年科学基金(32001743);江苏省基础研究计划青年基金(BK20180922)。

摘　　要：大米淀粉经麦芽三糖酶改性后,利用全质构、DSC、XRD、扫描电镜和感官评价研究米粉/改性大米淀粉的不同混合比例对储藏期米糕的感官品质和老化特性的影响。结果表明:麦芽三糖酶改性淀粉可有效延缓米糕老化,其延缓效应与其含量成正比;酶改性淀粉显著降低米糕的硬度、黏性和咀嚼性在储藏期的增幅,从而维持储藏期的感官品质。综合抗老化和感官评价结果,表明米粉与麦芽三糖酶改性淀粉的比例为88∶12时,米糕的品质最佳,可有效抑制淀粉回生并延缓原有感官品质的劣变。The effect of mixing ratio of rice flour/maltotrisidase modified rice starch(MMRS)on the sensory quality and ageing characteristics of rice cake during storage were studied by using the whole texture,DSC,XRD,SEM and sensory evaluation.The results showed that:the MMRS could effectively delay the aging of rice cake,and its delaying effect was proportional to its content;the MMRS significantly reduced the increment in the hardness,stickiness and chewiness and maintained the sensory quality of rice cakes during the storage period.Anti-ageing and sensory evaluation results showed that the ratio 88∶12 of rice flour to MMRS gave the rice cake the best quality and could effectively inhibit starch retrogradation and delay the change of original sensory quality.

关 键 词：麦芽三糖酶 改性淀粉 米糕 抗老化 

分 类 号：TS972.131[轻工技术与工程]