21种宁夏大米淀粉分子结构及特性的比较分析  

Comparative Analysis of Starch Molecular Structure and Properties of 21 Rice Varieties in Ningxia

作　　者：贺捷群 辛世华 刘慧燕 方海田[1] 杨小萍[2] HE Jiequn;XIN Shihua;LIU Huiyan;FANG Haitian;YANG Xiaoping(School of Food and Wine/Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control,Ningxia University,Yinchuan 750021,China;School of Tourism Management,Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院/宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021 [2]宁夏工商职业技术学院旅游管理学院,宁夏银川750021

出　　处：《食品与生物技术学报》2023年第10期100-106,共7页Journal of Food Science and Biotechnology

基　　金：宁夏回族自治区重点研发计划项目(2018BBF02010);宁夏食品微生物应用技术与安全控制重点实验室平台建设项目(2019BDC05009,2019YDDF0062);宁夏工商职业技术学院工程技术研发中心项目(NXGSYFZX2020003,NXGSYFZX2020006)。

摘　　要：为探索宁夏稻区不同品种大米淀粉分子在结构及特性上的差异,采用碱法提取大米淀粉后,通过X射线衍射仪(X-ray diffractometer,XRD)、快速黏度测定仪(rapid viscosity analyzer,RVA)和傅里叶红外光谱仪(fourier transform infrared spectrometer,FTIR)测定分析21种宁夏稻区不同品种大米淀粉分子的晶型结构、结晶度、分子有序性及糊化特性。结果表明:所有大米淀粉分子均为A型结构;不同品种大米淀粉分子结晶度和有序性存在差异,“宁梗28号”结晶度最高,为32.96%;“水稻3”在1748 cm-1和2852 cm-1处产生特征吸收峰;所有大米淀粉RVA曲线均呈现先上升后下降再上升的变化趋势,其中“宁梗41号”黏滞性较强,热稳定性和耐剪切性较差,“843”黏滞性较差,“天降优169”有较好的热稳定性和耐剪切性;“宁梗41号”“稻花香4号”“宁香”的回生值较高。研究结果可为宁夏稻区不同大米品种分类及精细加工提供理论依据。In order to explore the differences in molecular structure and characteristics of rice starch from different varieties of rice in Ningxia,the starch was extracted using the alkaline method.The crystal structure,crystallinity,molecular order,and gelatinization properties of rice starch from 21 different varieties in Ningxia were detected and analyzed through X-ray diffractometer(XRD),rapid viscosity analyzer(RVA),and Fourier transform infrared spectrometer(FTIR).The results showed that all rice starch molecules had an A-type structure.Different varieties of rice exhibited variations in crystallinity and molecular order,with‘Ninggeng 28’having the highest crystallinity at 32.96%.‘Rice 3’displayed characteristic absorption peaks at 1748 cm-1 and 2852 cm-1 in the infrared spectrum.All RVA curves of rice starch exhibited the trend of increase initialy,followed by a decrease,and increase later.Among them,‘Ninggeng 41’had the higher viscosity but poor thermal stability and shear resistance,while‘843’had low viscosity and‘Tianjiangyou 169’showed good thermal stability and shear resistance.The varieties'Ninggeng 41','Daohuaxiang 4',and'Ningxiang'demonstrated elevated levels of retrogradation.The results could provide a theoretical basis for the classification and fine processing of different rice varieties in Ningxia.

关 键 词：大米淀粉 结构 结晶区域 糊化 回生 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]