不同压力蒸煮对中国菰米淀粉结构及理化特性的影响  

Effects of steaming and boiling under different pressure on the structure and physicochemical properties of Chinese wild rice starch

作　　者：王敏[1] 苏嘉敏 袁梦 陈岩松 章海风[1,2,3] 李春梅 WANG Min;SU Jia-min;YUAN Meng;CHEN Yan-song;ZHANG Hai-feng;LI Chun-mei(School of Tourism Cuisine,Yangzhou University,Yangzhou 225127,Jiangsu,China;Yang Cuisine Industrialization Engineering Research Center,Yangzhou 225127,Jiangsu,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225127,Jiangsu,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏省淮扬菜产业化工程研究中心,江苏扬州225127 [3]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127

出　　处：《粮食与油脂》2024年第8期39-44,共6页Cereals & Oils

基　　金：江苏省中医药科技发展计划项目(QN202328)。

摘　　要：以中国菰米淀粉为原料,利用扫描电镜、X射线衍射仪、傅里叶红外光谱仪检测在常压蒸煮、高压蒸煮条件下菰米淀粉的晶体结构,并分析其热稳定性、凝沉特性及消化特性,探究其在不同条件处理下晶体结构和理化性质的变化。结果表明:蒸制处理后,淀粉的表观形貌、晶体结构、短程有序性、粒径大小无显著变化,蒸制提高了淀粉的糊化峰值温度、老化程度,降低了相对结晶度和热焓值。高压处理可促进淀粉老化,利于提高淀粉抗消化性。煮制处理后,淀粉结构破损严重,晶体结构由有序向无序转变,糊化后无明显的凝沉特性,粒径显著降低。经蒸煮处理后,淀粉慢消化淀粉含量显著提升,利于维持血糖平衡。Using Chinese wild rice starch as material,its crystal structure was examined by scanning electron microscopy,X-ray dffraction,and Fourier infrared spectrometer under atmospheric and highpressure steaming and boiling conditions,and the thermal stability,coagulation properties and digestive properties of Chinese wild starch were determined and analyzed,so as to investigate the changes of the crystal structure and physicochemical properties of wild rice starch under the different conditions of treatment.The results showed that there was no significant change in the apparent morphology,crystal structure,short-range ordering and particle size of starch after steaming treatment,and steaming increased the peak temperature and aging degree of starch,and decreased the relative crystallinity and enthalpy.Highpressure treatment was easier for starch aging and more conducive to improving starch resistance to digestion.After boiling treatment,the structure of starch was severely broken,the crystal structure was changed from ordered to disordered,and there was no obvious coagulation property after pasting,and the particle size was significantly reduced.After steaming and boiling,the slow digestible starch content was significantly increased,which was conducive to maintaining blood glucose balance.

关 键 词：菰米淀粉 蒸煮 晶体结构 理化性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]