不同酶解程度对留胚米粉理化性质及消化性的影响研究  

Effects of enzymatic hydrolysis on physicochemical properties and digestibility of embryos retained rice flour

作　　者：刘颖[1] 王子妍 张煜 窦博鑫[1] 贾健辉[1,4] 张娜 LIU Ying;WANG Ziyan;ZHANG Yu;DOU Boxin;JIA Jianhui;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150028;Department of Grain Engineering,Heilongjiang Jiaotong Polytechnic,Harbin 150000;School of Food Engineering,East University of Heilongjiang,Harbin 150076;School of Life Science and Technology,Mudanjiang Normal University,Mudanjiang 157011)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]黑龙江交通职业技术学院粮食工程系,哈尔滨150000 [3]黑龙江东方学院食品工程学院,哈尔滨150076 [4]牡丹江师范学院生命科学与技术学院,牡丹江157011

出　　处：《中国食品添加剂》2024年第1期42-50,共9页China Food Additives

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B02);国家自然科学基金面上项目(32072258);国家重点研发计划(2021YFD2100902-3);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目。

摘　　要：研究不同酶解程度对留胚米粉理化性质及消化性的影响,以留胚米为原料,制备不同酶解程度的留胚米粉,考察不同酶解程度对留胚米粉的营养成分、色度、粒径、水合特性、糊化特性、红外光谱和体外消化特性的影响。结果表明,留胚米粉经过不同酶解时间处理后,淀粉含量降低,淀粉粒径减小;淀粉结块率先减小后增大,当DE值为19.98%±0.78%时淀粉结块率最低;淀粉分散时间缩短,溶解度增大;酶解米粉中淀粉的峰值黏度、谷值黏度、衰减值、最终黏度、回生值和淀粉黏度到达峰值的时间均显著降低;且淀粉的短程有序性受到破坏;快消化淀粉(RDS)含量显著增加。综上所述,当DE值为19.98%±0.78%时,酶解留胚米粉的综合性质最佳。To study the effects of different degrees of enzymatic hydrolysis on the physicochemical properties and digestibility of rice flour with retained embryos,using embryos retained rice as raw material to prepare embryos retained rice flour with different degrees of enzymatic hydrolysis,the effects of different enzymatic hydrolysis degrees on the nutrient composition,color,particle size,hydration characteristics,gelatinization characteristics,infrared spectra and in vitro digestibility of embryos retained rice flour were investigated.The results showed that the amylose content of the hydrolyzed embryos retained rice flour and its particle size decreased after different enzymatic hydrolysis time;the agglomeration rate of the amylose first decreased and then increased,and reached the smallest when DE value was at 19.98%±0.78%;the dispersion time of the amylose was shortened and its solubility increased;its peak viscosity,vallley viscosity,decay value,final viscosity,retrogradation value and the time of reaching peak viscosity were significantly reduced and the amylose short-range orderliness was destroyed.The rapidly digestiable starch(RDS)content in the hydrolyzed embryos retained rice flour increased significantly.In conclusion,the comprehensive properties of the hydrolyzed embryos retained rice flour was the best when the DE value was 19.98%±0.78%.

关 键 词：留胚米 酶解 理化性质 消化性 红外光谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]