冷冻球磨处理对糯米淀粉结构、特性及消化性的影响  

Effect of Freezing Ball Milling Treatment on the Structure,Properties and Digestibility of Waxy Rice Starch

作　　者：郝宗围 余振宇 胡尧 王乃富[1] 肖亚庆 刘英男 张强[1] 刘抗 汪峰 韩嵊峻 周裔彬[1] HAO Zongwei;YU Zhenyu;HU Yao;WANG Naifu;XIAO Yaqing;LIU Yingnan;ZHANG Qiang;LIU Kang;WANG Feng;HAN Shengjun;ZHOU Yibin(Anhui Engineering Laboratory for Agro-products Processing,Food Processing Research Institute,School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,食品加工研究院,安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品科学》2023年第11期39-47,共9页Food Science

基　　金：国家自然科学基金面上项目(32172162);安徽农业大学稳定与人才引进项目(rc352008);安徽农业大学自然科学青年基金项目(K2135002)。

摘　　要：为研究冷冻球磨处理对糯米淀粉结构、特性和消化性的影响,以碱提法得到的糯米淀粉为研究对象,分析不同处理时间糯米淀粉粒径分布、微观结构、结晶结构、短程有序结构、糊化特性、热力学特性和消化性的变化规律。结果表明,经冷冻球磨处理后,在结构方面,淀粉的颗粒完整性受到破坏,表面出现裂痕,粒径呈现增加趋势,结晶结构和短程有序结构破坏严重。在淀粉特性方面,与未经处理相比,球磨处理80 min时,淀粉吸水指数从2.15 g/g增加到7.31 g/g,冷水溶解度和膨胀度均显著增加(P<0.05),分别从2.97%、3.25%上升到46.33%、15.50%,淀粉糊化特性参数均呈下降趋势,热焓值ΔH从9.33 J/g下降到1.79 J/g,糊化度显著增加(P<0.05)。随着处理时间的延长,淀粉的偏光特性逐渐消失。在消化性方面,经冷冻球磨处理的糯米快速消化淀粉(rapidly digestible starch,RDS)相对含量显著上升(P<0.05),慢消化淀粉(slowly digestible starch,SDS)、抗性淀粉(resistant starch,RS)相对含量显著下降(P<0.05)。本研究可为生产新型结构和特性的改性淀粉产品提供基础数据与参考。This study investigated the effect of freezing ball milling treatment on the structure,properties and digestibility of waxy rice starch,prepared by alkaline extraction.The effects of treatment time on the particle size distribution,microstructure,crystalline structure,short-range ordered structure,pasting properties,thermodynamic properties and digestibility of waxy rice starch were examined.The results showed that after freezing ball milling treatment,the integrity of starch granules was damaged with cracks appearing on the surface,the particle size tended to increase,and the crystalline structure and short-range ordered structure were severely damaged.The water absorption index increased from 2.15 to 7.31 g/g,and the cold water solubility and swelling power increased significantly from 2.97%and 3.25%to 46.33%and 15.50%,respectively in the 80 min ball milling group compared with untreated samples(P<0.05).The enthalpy change(ΔH)decreased from 9.33 to 1.79 J/g,and the degree of gelatinization significantly increased(P<0.05).The birefringence of the starch gradually disappeared with increasing treatment time.The rapidly digestible starch(RDS)content of waxy rice starch increased significantly(P<0.05),while the contents of resistant starch(RS)and slowly digestible starch(SDS)decreased significantly(P<0.05).This study provides basic data and references for the production of modified starch products with novel structures and properties.

关 键 词：糯米淀粉 冷冻球磨 结构 消化性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]