苹果酸大米淀粉酯的制备及其对面条品质特性的改善  

Preparation of Rice Starch Malate and Its Improvement on the Quality Characteristics of Noodles

作　　者：徐悦 马春敏 付瑶 杨杨[1] 边鑫 王冰[1] 王艳[1] 刘晓飞[1] 张光[1] 张娜[1] XU Yue;MA Chunmin;FU Yao;YANG Yang;BIAN Xin;WANG Bing;WANG Yan;LIU Xiaofei;ZHANG Guang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2024年第11期110-117,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32072258);科技部“十四五”国家重点研发计划(2021.YFD2100902);中央支持地方项目(ZY2022B-HRB-12)。

摘　　要：为探究不同取代度(Degree of Substitution,DS)对苹果酸大米淀粉酯理化特性及对面条品质的影响,制备不同取代度(DS=0~0.603)苹果酸大米淀粉酯,考察了苹果酸大米淀粉酯溶解度、溶胀度、糊化特性和流变特性,以及对面条蒸煮特性、质构特性和感官特性的改善作用。结果表明,苹果酸淀粉酯的红外光谱分析显示在光谱波数约1720 cm-1处出现一个新的吸收峰。淀粉发生酯化反应后溶解度显著升高(P<0.05),但溶胀度有所下降。糊化和流变实验结果表明,低酯化淀粉(DS=0.141~0.442)的加入显著降低(P<0.05)了淀粉的峰值黏度,降低了苹果酸淀粉酯的储能模量G′和损耗模量G″,高酯化淀粉(DS=0.603)的添加不利于改善苹果酸淀粉酯的糊化和流变特性。利用相关性分析对苹果酸淀粉酯部分理化指标(溶解度、溶胀度和糊化特性)和面条的品质(蒸煮特性、质构特性和感官特性)进行了综合分析。苹果酸大米淀粉酯可以显著提升面条的整体品质,在本实验中,取代度为0.442时,小麦粉制备的面条品质较佳。In order to investigate the effects of different degrees of substitution(DS)on physicochemical properties of rice starch malate and on the quality of noodles,rice starch malate with different degrees of substitution(DS=0~0.603)was prepared.The solubility,swelling,gelatinization and rheological properties of rice starch malate were investigated,as well as its improvement effect on the cooking characteristics,texture characteristics and sensory characteristics of noodles.The results indicated that a new absorption peak appeared at a spectral wavenumber of approximately 1720 cm-1 on the infrared spectrum curve of malic acid starch esters.After esterification,the solubility of starch significantly increased(P<0.05),while the swelling property decreased.The results of gelatinization and rheological experiments showed that the addition of low-substituted starch(DS=0.141~0.442)significantly reduced(P<0.05)the peak viscosity,decreased the storage modulus G'and loss modulus G"of malic acid starch esters,while the addition of highly substituted starch(DS=0.603)was not conducive to improving the gelatinization and rheological properties of malic acid starch esters.Correlation analysis was used to comprehensively analyze the relationship between some physicochemical properties of malic acid starch esters(solubility,swelling,and gelatinization characteristics)and the quality of noodles(cooking characteristics,texture characteristics,and sensory characteristics).Rice starch malate could significantly enhance the overall quality of noodles.In this experiment,the best noodle quality was obtained when the degree of substitution was 0.442 for wheat flour preparation.

关 键 词：苹果酸 酯化 大米淀粉 理化性质 面条品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]