谷朊粉对小米淀粉理化性质的影响  

Effects of Gluten on the Physical and Chemical Properties of Millet Starch

作　　者：李颖[1] 李娟[1] Li Ying;Li Juan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2023年第4期54-59,80,共7页journal of heilongjiang bayi agricultural university

基　　金：国家重点研发计划项目(2018YFE0206300-08);国家级大学生创新创业训练计划项目(202010223023);黑龙江省“杂粮生产与加工”优势特色学科资助项目(黑教联〔2018〕4号)。

摘　　要：为探究谷朊粉对小米淀粉理化性质的影响,利用快速黏度分析仪(RVA)、差示扫描量热仪(DSC)及傅里叶红外光谱仪(FTIR)等技术手段,探究不同含量的谷朊粉对小米淀粉理化性质的影响。实验结果表明:谷朊粉从0 g增加到9 g时,小米淀粉消化率降低,即快消化淀粉和慢消化淀粉含量降低而抗性淀粉含量增加,淀粉溶解度降低约20%,小米复合淀粉体系的热焓值从13.14 J·g^(-1)降低到9.47 J·g^(-1),样品的峰值黏度和最终黏度分别从2574±47.13 mPa·s和27.14±28.95 mPa·s降低到874±33.64 mPa·s和1033±74.03 mPa·s。此外,小米复合淀粉随着谷朊粉浓度的增加,O-H伸缩振动峰强度降低,表明体系内部的分子间氢键作用力减弱,减少了淀粉分子的交联有序结构的形成、水分的迁移,从而抑制淀粉回生过程。从而表明,谷朊粉的添加能够降低小米淀粉的溶解度、膨胀力及消化率,并抑制小米淀粉的老化过程。该试验初步阐明了谷朊粉对小淀粉理化性质的影响,增加小米产品的多样性,为后续探究谷朊粉影响小米淀粉理化性质的分子机制提供了研究基础。In order to explore the effect of gluten on the physical and chemical properties of millet starch,rapid viscosity analyzer(RVA),differential scanning calorimeter(DSC)and fourier transform infrared spectroscopy(FTIR)and other technical methods were used to explore the effects of different contents of gluten on the physicochemical properties of millet starch.As a result,it investigated the effect of gluten content on the physical and chemical properties of millet starch.The experimental results showed that as the gluten content increased from 0 g to 9 g,the digestibility of millet starch decreased,which meant the content of fast-digested and slow-digested starch decreased while the content of resistant starch increased,and starch solubility decreased by about 20%.The millet composite starch system's enthalpy value decreased from 13.14 J·g^(-1) to 9.47 J·g^(-1),and the sample's peak and final viscosities decreased from 2574±47.13 mPa·s and 2714±28.95 mPa·s to 874±33.64 mPa·s and 1033±74.03 mPa·s.Furthermore,as gluten concentration increased,the intensity of the O-H stretching vibration peak of millet composite starch decreased,indicating that the system's intermolecular hydrogen bond force weakened,which inhibited the process of starch retrogradation by reducing the formation of cross-linked ordered structures of starch molecules and the migration of water.It revealed that adding gluten to millet starch would reduce its solubility,swelling power,and digestibility,as well as inhibit its aging process.It clarified the influence of gluten on the physicochemical properties of millet starch,increased the diversity of millet products,and provided a research basis for the subsequent exploration of the molecular mechanism of gluten affecting the physicochemical properties of millet starch.

关 键 词：小米 淀粉 谷朊粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]