可溶性大豆多糖对鲜湿米粉表面黏性的影响  

Effects of Soluble Soybean Polysaccharides on Surface Viscosity of Fresh Rice Noodles

作　　者：王博文 胡蝶 袁洁瑶 刘艳兰[1] 吴苏喜[1] 易翠平[1] Wang Bowen;Hu Die;Yuan Jieyao;Liu Yanlan;Wu Suxi;Yi Cuiping(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114)

机构地区：[1]长沙理工大学食品与生物工程学院,长沙410114

出　　处：《中国粮油学报》2022年第12期22-27,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金面上项目(32072265)。

摘　　要：为探究可溶性大豆多糖(Soluble soybean polysaccharides, SSPS)对鲜湿米粉表面黏性的影响,将SSPS添加到3种发酵籼米粉(金优、翔祥、余赤,添加量为0%、1.2%、2.4%)中,对SSPS-发酵籼米粉的水合特性、糊化特性和流变特性及所制鲜湿米粉的表面黏性、淀粉溶出量与微观结构进行了测定。结果表明,随着SSPS添加量的增加,发酵籼米粉的水溶性指数提高,吸水性指数和糊化黏度降低;提升了发酵籼米粉中金优的弹性模量(G′)和黏性模量(G″),翔祥和余赤则反之。进一步分析得到,鲜湿米粉的表面黏性和淀粉溶出量显著降低(P<0.05)。其中金优、翔祥、余赤鲜湿米粉的表面黏性分别从90.13、15.37、12.66 g·sec降至52.50、12.88、10.29 g·sec。显微结构观察到添加SSPS后,鲜湿米粉表面更光滑且内部结构更均匀。因此,SSPS可作为一种有效的黏性改良剂应用于鲜湿米粉的加工。To find the effect of soluble soybean polysaccharides(SSPS) on the surface viscosity of fresh rice noodles, SSPS(0%, 1.2%, and 2.4%) were added to 3 varieties of fermented indica rice(‘Jinyou’, ‘Xiangxiang’, and ‘Yuchi’). The hydration, gelatinization and rheological properties of fermented SSPS-indica rice flour, as well as the surface viscosity, starch leaching, and microstructure changes of corresponding fresh rice noodles were measured. The results indicated that SSPS decreased the water absorption index and gelatinization viscosity, and increased the water solubility of indica rice flour. Additionally, SSPS increased the storage(G′) and loss(G″) shear moduli of fermented ‘Jinyou’ indica rice flour while decreased those factors of fermented ‘Yuchi’ and ‘Xiangxiang’ indica rice flour. Further analysis demonstrated that the surface viscosity and starch dissolution of fresh rice noodles were significantly reduced(P<0.05). Among them, the surface viscosity of ‘Jinyou’, ‘Xiangxiang’, and‘Yuchi’ fresh rice noodles decreased from 90.13, 15.37, and 12.66 g·sec to 52.50, 12.88, and 10.29 g·sec, respectively. The surface microstructure of fresh rice noodles was smoother, and the internal structure was more uniform after adding SSPS. Therefore, SSPS could be used as an effective viscosity modifier in the processing of fresh rice noodles.

关 键 词：可溶性大豆多糖 鲜湿米粉 发酵籼米粉 表面黏性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]