挤压螺杆转速对碎米重组米中淀粉多层级结构的影响  

Effect of Extrusion Screw Speed on the Multiscale Structure of Starch in Restructured Rice

作　　者：王可心 王丽爽 霍金杰 于小帅 岳喜庆[1] 马小淇 段玉敏 肖志刚[1,2] WANG Kexin;WANG Lishuang;HUO Jinjie;YU Xiaoshuai;YUE Xiqing;MAXiaoqi;DUAN Yumin;XIAO Zhigang(College of Food Science,Shenyang Agricultural University,Shenyang100866,China;College of Grain Science and Technology,Shenyang Normal University,Shenyang110034,China;Experimental Center of Shenyang Normal University,Shenyang110034,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]沈阳师范大学粮食学院,辽宁沈阳110034 [3]沈阳师范大学实验教学中心,辽宁沈阳110034

出　　处：《食品科学》2024年第12期212-219,共8页Food Science

基　　金：国家自然科学基金面上项目(32072139)。

摘　　要：以碎米粉为原料,调整挤压螺杆转速,通过扫描电子显微镜图、小角X射线衍射图、X射线衍射图及傅里叶变换红外光谱对重组米的微观结构、淀粉糊体系亚微观结构和分形结构、长程有序、短程有序结构进行对比。研究发现:挤压处理后大米淀粉的螺旋构象发生变化,其表面孔隙变多,结晶结构发生明显改变。随着挤压螺杆转速逐渐降低,大米淀粉的分形维数、相对结晶度和双螺旋程度均逐渐下降,体系呈现疏松无序的状态。将直链淀粉和支链淀粉进行分离后发现,挤压处理可能导致直链淀粉与脂质形成少量复合物,支链淀粉的粒径最大达到1000μm以上,挤压使得颗粒表面更加粗糙。本研究对大米副产物的重构利用有着重要借鉴意义。The microstructure,the submicroscopic structure and fractal structure of starch paste system,and the long-and short-range ordered structures of amylose and amylopectin inrestructured rice prepared by extrusion of broken rice at varying screw speeds were compared by scanning electron microscopy(SEM),small angle X-ray scattering(SAXS),X-ray diffraction(XRD),Fourier transform infrared(FT-IR)spectroscopy.It was found that the helical conformation of rice starch changed after extrusion treatment,the number of holes on its surface increased,and the crystalline structure obviously altered.Withthe decrease in extrusion screw speed,the mass fractal dimension(Dm),relative crystallinity(RC)and degree of double helix(DD)of rice starch gradually decreased,and the system showed a loose and disordered state.Moreover,it was found that the extrusion treatment led to the formation of small amounts of amylose-lipidcomplex as well asamaximum particle size of amylopectin of over 1000μm,and increased the surface roughness of theparticles.This study has important implications for the restructuring and utilization of rice by-products.

关 键 词：挤压处理 长程有序 精细结构 直链淀粉 支链淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]