黄米抗性淀粉的压热法制备及其添加量对饼干质构和GI值的影响  

Preparation of Glutinous Millet Resistant Starch by Thermal-press Processing Method and the Effect of Its Addition Amount on the Texture and GI of Biscuits

作　　者：张素敏[1] 崔艳 王晓闻[1] ZHANG Sumin;CUI Yan;WANG Xiaowen(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《食品工业科技》2023年第6期219-225,共7页Science and Technology of Food Industry

基　　金：山西功能农业共性关键技术研究与示范项目(201703D211001-06)。

摘　　要：本文以抗性淀粉产率为测定指标,对不同淀粉乳浓度、压热时间和压热温度对黄米抗性淀粉制备的影响进行了系统分析,在对压热处理前后黄米淀粉的理化性质与微观结构进行比较的基础上,研究了不同黄米抗性淀粉的添加量对饼干的质构和GI值的影响。结果表明:淀粉乳浓度为10%、压热时间为40 min、压热温度为120℃的条件下,压热法制备的黄米抗性淀粉的产率最佳,其产率可达30.64%。进一步的检测分析结果显示,与黄米淀粉相比,经压热处理制备的黄米抗性淀粉的透光率、溶解度和膨胀力均明显下降。与黄米淀粉颗粒粒径较小、表面相对光滑平整不同,经压热处理制备的黄米抗性淀粉呈片状、表面粗糙且存在孔状凹陷。将制备的抗性淀粉代替部分面粉制作饼干时发现,随着抗性淀粉添加量的增大,饼干的剪切力增大,GI值明显降低,使得饼干从高GI值食品转化为了中GI值食品,符合消费者对中低GI值食品的需求。In this study, the effects of starch emulsion concentration, autoclave time and autoclave temperature on the preparation of glutinous millet resistant starch(GMRS) were systematically investigated by using the yield of GMRS as the detection index. Then, the physicochemical properties and microstructure of glutinous millet starch(GMS) before and after autoclave treatment were further analyzed and compared. The influence of different ratio of GMRS addition on the texture and GI value of biscuits were studied. The results showed that the optimum conditions for the preparation of GMRS by autoclave method were starch emulsion concentration of 10%, autoclave time of 40 min, and autoclave temperature of 120 ℃.Under these conditions, the yield of GMRS was 30.64%. Further detection indicated that compared with GMS, the light transmittance, solubility and swelling power of GMRS were decreased significantly. Unlike GMS, which had small particle size and relatively smooth surface, the morphology of GMRS prepared by autoclave method was flaky and rough surface with pore like depression. The data of the further experiments, in which GMRS was used to replace part of the flour to make biscuits, showed that with the increasing of the amount of GMRS, the shear force of biscuits increased, and the GI value decreased significantly, the biscuits could be transformed from high GI value food to medium GI value food, meeting the needs of consumers for low GI value food.

关 键 词：压热法 抗性淀粉 理化性质 微观结构 饼干 体外消化 血糖生成指数 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]