γ射线辐照对大米食用品质及淀粉理化特性的影响  

Effect ofγ-Ray Irradiation on Eating Quality of Rice and Physicochemical Properties of Rice Starch

作　　者：孙鹏伟 刘娅妮 高虹[2,4] 范秀芝 殷朝敏[2,4] 沈汪洋 王展[1] 程世伦 史德芳 SUN Pengwei;LIU Yani;GAO Hong;FAN Xiuzhi;YIN Chaomin;SHEN Wangyang;WANG Zhan;CHENG Shilun;SHI Defang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,National Research and Development Branch Center for Edible Fungi Processing,Hubei Provincial Engineering Research Center of Under-forest Economy,Wuhan 430064,China;School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Hubei Mushroom Industry Technology Research Institute Co.Ltd.,Suizhou 441300,China;Zhongxiang Xingli Foods Co.Ltd.,Jingmen 431900,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北省农业科学院农产品加工与核农技术研究所,国家食用菌加工技术研发分中心,林下经济湖北省工程研究中心,湖北武汉430064 [3]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [4]湖北省香菇产业技术研究院有限公司,湖北随州441300 [5]钟祥兴利食品股份有限公司,湖北荆门431900

出　　处：《食品科学》2024年第13期210-219,共10页Food Science

基　　金：湖北省重点研发计划项目(2022BBA0024);湖北省现代农业产业技术体系专项(HBHZDZB-2021-023)。

摘　　要：为探究不同剂量60Co-γ射线辐照对大米的影响,采用质构仪、快速黏度分析仪、差示扫描量热仪、流变仪、X射线衍射仪和傅里叶变换红外光谱仪等对大米的食用品质及大米淀粉的理化特性、结构进行表征分析。结果表明:在食用品质方面,随辐照剂量的增加,辐照处理显著降低了大米加热吸水率、体积膨胀率、米汤pH值、米汤固体溶出物含量及米汤碘蓝值(P<0.05);与未经辐照的米饭相比,较高剂量的辐照导致米饭的总色差(ΔE)升高,在10 kGy时,ΔE为12.53,表现出明显的色泽变化;辐照对米饭硬度的影响也较为明显。在淀粉理化特性方面,大米淀粉的峰值黏度、回生值、糊化焓随辐照剂量的增加而显著降低(P<0.05);辐照减小了淀粉的刚性、弹性、相对结晶度及有序度,其中,大米淀粉的结晶度由23.68%降低至15.69%。蒸煮指标、米汤性质、ΔE、质构特性的测定结果表明,较高辐照剂量会降低大米的食用品质。辐照处理后的大米淀粉中慢消化淀粉及抗性淀粉的含量上升,在4 kGy辐照处理下,抗性淀粉质量分数增加至20.22%;与对照组相比,辐照处理降低了淀粉的水解率。综上可知,γ射线辐照主要通过影响淀粉晶体结构,达到改善其糊化和流变学特性、抑制淀粉消化率的目的,但大米不宜进行较高剂量辐照处理。本研究可为辐照大米及其制品的制作及淀粉的改性提供理论指导。In order to investigate the effects of different doses of 60Co-γ-ray irradiation on rice,this experiment employed a texture analyzer,a rapid viscosity analyzer,a differential scanning calorimeter,a rheometer,an X-ray diffractometer,and a Fourier transform infrared spectrometer to characterize the eating quality of rice and the physicochemical properties and structure of rice starch.The results indicated that as irradiation dose increased,the water absorption and volumetric expansion of rice during cooking,and the pH,dissolved solid content and iodine blue value of rice broth fell significantly(P<0.05).High doses of irradiation resulted in a noticeable increase in the total color difference(ΔE)of rice compared with that before irradiation,and aΔE of 12.53 was obtained at 10 kGy,indicating a significant color change.Also,the irradiation notably affected the hardness of cooked rice.The peak viscosity,setback value,and gelatinization enthalpy of rice starch decreased significantly(P<0.05)with the increase in irradiation dose;the irradiation also reduced the rigidity,elasticity,relative crystallinity and orderliness of rice starch,with the crystallinity being decreased from 23.68%to 15.69%.The measurement results of cooking indicators,rice soup properties,ΔE,and texture characteristics indicate that higher irradiation doses reduced the edible quality of rice.Moreover,the contents of slowly digestible starch and resistant starch in irradiated rice starch increased,with the latter being increased to 20.22%after irradiation treatment at 4 kGy.Compared with the unirradiated control,the irradiation reduced the hydrolysis rate of starch.Overall,γ-ray irradiation altered the crystalline structure of starch,thereby enhancing its pasting and rheological properties and inhibiting its digestibility,but rice is not suitable for high doses of irradiation treatment.This study provides theoretical guidance for the production of irradiated rice and its products,as well as for the modification of starch.

关 键 词：Γ射线辐照 大米 食用品质 理化特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]