提取方法对大米淀粉结构与理化性质的影响  

Effects of Extraction Methods on Structural and Physicochemical Properties of Rice Starches

作　　者：靳宇丹 王涛 冯伟[1,2] 张昊 周星[2] 王韧 JIN Yudan;WANG Tao;FENG Wei;ZHANG Hao;ZHOU Xing;WANG Ren(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;School ofFood Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2024年第6期31-39,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32072140)。

摘　　要：大米淀粉具有颗粒小、白度高、致敏性低等优点,但其提取难、价格高,限制了大米淀粉在食品工业中的广泛应用。作者以3种大米为原料,优化了碱法和酶法提取的工艺条件,研究不同提取工艺对淀粉结构和理化性质的影响。结果表明,在碱液质量分数0.20%、料液比1 g∶5 mL、反应时间4 h的条件下,碱提大米淀粉的蛋白质残留率为0.65%~1.35%;在蛋白酶添加质量分数0.50%、温度45℃、pH 4.0、反应时间4 h条件下,酶提大米淀粉蛋白质残留率为0.58%~0.82%。大米淀粉呈不规则的多面体状,粒径为4~8μm;与碱提大米淀粉相比,酶提大米淀粉颗粒多角形结构更明显。碱提大米淀粉的相对结晶度为22.93%~43.58%,略低于酶提大米淀粉(28.00%~43.81%)。大米淀粉的溶解度(温度为90℃时)比大米粉高3%~15%,膨润力高8%~20%,表明酶提大米淀粉有更高的溶解度和膨润力。此外,与大米粉相比,大米淀粉还具备更强的凝胶特性,大米粉凝胶的硬度为-7.16~275.96 g,碱提大米淀粉凝胶的硬度为55.09~368.43 g,酶提大米淀粉凝胶的硬度为62.37~373.45 g。Rice starch has the advantages of small particles,high whiteness,and low allergenicity,but the difficulty in extraction,as well as its high cost,limits the wide application of rice starch in the food industry.The authors used three varieties of rice as raw materials and optimized the extraction conditions of alkali and protease to investigate the effects of different extraction processes on the structural and physicochemical properties of rice starches.The results showed that the protein residual rate in the alkali-extracted rice starches ranged within 0.65%~1.35%under the conditions of 0.20%alkali mass concentration,solid-liquid ratio of 1 g∶5 mL,and reaction duration of 4 h.The protein residual amount in the protease-extracted rice starches ranged from 0.58%to 0.82%with protease of 0.50%(mass fraction)at 45℃under pH 4.0 for 4 h.The rice starches displayed irregularly polyhedral granules with a diameter ranging from 4 to 8μm.Compared to the alkali-extracted rice starches,the protease-extracted rice starches had a more prominent polyhedral structure.The relative crystallinity of alkali-extracted rice starch was 22.93%~43.58%,slightly lower than that of protease-extracted rice starch(28.00%~43.81%).The solubility of rice starch(at the temperature of 90℃)was 3%~15%higher than that of rice flour,and the swelling power was 8%~20%higher.Meanwhile,protease-extracted rice starch exhibited higher solubility and swelling power.Furthermore,compared to rice flour,rice starch showed stronger gel properties.The hardness of rice flour gels,alkali-extracted rice starch gels,and protease-extracted rice starch gels were in the range of-7.16~275.96 g,55.09~368.43 g,and 62.37~373.45 g,respectively.

关 键 词：大米淀粉 提取方法 淀粉结构 理化性质 

分 类 号：TS210.93[轻工技术与工程—粮食、油脂及植物蛋白工程]