纤维素酶处理改善糙米米线食用品质的研究  

Improving the Edible Quality of Brown Rice Noodles by Cellulase Treatment

作　　者：陈款 周游 庄坤 丁文平 吕庆云 高红波 莫守生 刘娥 CHEN Kuan;ZHOU You;ZHUANG Kun;DING Wenping;LYU Qingyun;GAO Hongbo;MO Shousheng;LIU E(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Provincial Key Laboratory of Agricultural Product Processing and Transformation,Wuhan 430023,China;Hubei Chufeng Quanyuan Agriculture Co.,Ltd.,Anlu 432614,China;Hubei Zhongpan Cereals,Oils and Foodstuffs Co.,Ltd.,Yingcheng 432416,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]湖北楚丰泉源农业股份有限公司,湖北安陆432614 [4]湖北中磐粮油食品有限公司,湖北应城432416

出　　处：《食品科技》2023年第4期168-175,共8页Food Science and Technology

基　　金：湖北省重点研发计划项目(2022BAD128);国家重点研发计划项目(2017YFD0401104-01)。

摘　　要：为降低膳食纤维对糙米米线的蒸煮、食用品质的不利影响,该研究尝试通过纤维素酶处理糙米粉改善糙米米线的食用品质,探讨了纤维素酶的最佳处理时间和添加量,并通过糙米粉糊化特性、凝胶特性和糙米米线基于低场核磁的水分分布等初步分析其作用机制。结果显示,纤维素酶最适处理时间为2 h、最适添加量为0.2%,此时,与对照比较,最佳蒸煮时间由8.7 min增加到10.6 min,断条率由22.2%降到4.4%,蒸煮损失率由32.1%降到16.6%,糙米米线质构中的硬度、咀嚼性、拉伸强度显著提高,黏性显著下降,糙米米线的蒸煮、食用品质得到改善;适当纤维素酶处理,使糙米米粉糊化特性的峰值黏度、谷值黏度、衰减值、最终黏度和回生值下降,凝胶特性的硬度增加;同时,基于低场核磁的水分分布表明,处理后的糙米米线中结合水的比例增加,自由水的比例下降。研究表明纤维素酶处理可以影响到糙米米线中淀粉的糊化和老化,从而改善其蒸煮和食用品质。In order to reduce the adverse effects of dietary fiber on the cooking and edible quality of brown rice noodles,this study tried to improve the edible quality of brown rice noodles by treating brown rice flour with cellulase.The optimal treatment time and addition amount of cellulase were discussed,and its mechanism was preliminarily analyzed through the pasting characteristics and gel characteristics of brown rice flour,water distribution of brown rice noodles based on low field nuclear magnetic resonance.The results showed that the optimum treatment time of cellulase was 2 h and the optimum addition amount was 0.2%.At this time,compared with the control,the optimum cooking time increased from 8.7 min to 10.6 min,the breaking rate decreased from 22.2%to 4.4%,the cooking loss rate decreased from 32.1%to 16.6%,the hardness,chewiness and tensile strength of the texture of brown rice noodles were significantly improved,the viscosity was significantly decreased,and the cooking and edible quality of brown rice noodles was improved;Appropriate cellulase treatment reduces the peak viscosity,valley viscosity,attenuation value,final viscosity and retrogradation value of the pasting properties of brown rice flour,and increases the hardness of the gel properties.At the same time,the water distribution based on low field nuclear magnetic resonance shows that after treatment,the proportion of bound water in brown rice noodles increases and the proportion of free water decreases,indicating that cellulase treatment can affect the gelatinization and aging of starch in brown rice noodles,so as to improve the cooking and edible quality of brown rice noodles.

关 键 词：纤维素酶 糙米 糙米米线 食用品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]