超声处理对黑米粉结构、理化及消化性的影响研究  

Effect of Ultrasonic Treatment on Structure,Physicochemical and Digestibility of Black Rice Flour

作　　者：王宇 李超 谷宗艳 郝宗围 韩嵊峻 肖亚庆 刘英男 刘抗 李诗义 王永泉 郑明明 周裔彬[1] 余振宇 Wang Yu;Li Chao;Gu Zongyan;Hao Zongwei;Han Shengjun;Xiao Yaqing;Liu Yingnan;Liu Kang;Li Shiyi;Wang Yongquan;Zheng Mingming;Zhou Yibin;Yu Zhenyu(Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,College of Tea&Food Science and Technology,Anhui Agricultural University,Food Processing Research Institute of Anhui Agricultural University,State Key Laboratory of Tea Plant Biology and Utilization,Hefei 230036)

机构地区：[1]安徽农业大学茶与食品科技学院、农业农村部江淮农产品精深加工与资源利用重点实验室、安徽省特色农产品高值化利用工程研究中心、安徽农业大学食品加工研究院、安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《中国粮油学报》2024年第5期69-78,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008);安徽农业大学自然科学青年基金项目(K2135002);安徽省重点研究与开发计划项目(2023n06020038)。

摘　　要：为探究超声处理对黑米粉结构、理化及消化性的影响。以黑米粉(BRF)为研究对象,分析不同超声功率处理对黑米粉粒径分布、微观结构、结晶结构、短程有序结构、热力学、流变学和消化特性的影响。结果表明:超声处理后黑米粉颗粒被破坏,粒径减小,淀粉结晶度从45.14%降至28.53%,短程有序结构受到破坏。在理化性质方面,黑米粉吸水指数、冷水溶解度和膨胀度显著增加,分别从2.02 g/g、4.86%、3.20%上升至4.27 g/g、10.5%、6.17%。超声处理后黑米粉的糊化焓和储能模量与损耗模量均降低。在消化性方面,经超声处理后黑米粉的RDS含量减少,SDS和RS含量显著升高。To investigate the effect of ultrasonic treatment on the structure,physicochemical,and digestibility of black rice flour.In this study,black rice flour(BRF)was used as the research object to analyze the effects of different ultrasonic power treatments on the particle size distribution,microstructure,crystalline structure,short-range ordered structure,thermodynamics,rheology and digestibility properties of black rice flour.The results indicated that the black rice flour particles were destroyed after ultrasonic treatment,the particle size decreased,the starch crystallinity decreased from 45.14%to 28.53%,and the short-range ordered structure was damaged.In terms of physicochemical properties,the water absorption index,cold water solubility,and swelling of black rice flour increased significantly from 2.02 g/g,4.86%,and 3.20%to 4.27 g/g,10.5%,and 6.17%,respectively.The enthalpy of pasting with storage modulus and loss modulus of black rice flour was reduced after ultrasound treatment.In terms of digestibility,the RDS content of ultrasound-treated black rice flour was reduced,and the SDS and RS contents were significantly increased.

关 键 词：黑米粉 超声 结构 理化性质 消化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]