不同粒径小麦麸皮纤维对大米淀粉特性的影响  

Effect of Wheat Bran Fibers of Different Grain Sizes on Characteristics of Rice Starch

作　　者：付文军 孙鹤 刘海波 秦勇 FU Wenjun;SUN He;LIU Haibo;QIN Yong(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《食品科技》2024年第7期261-269,共9页Food Science and Technology

基　　金：信阳农林学院青年科研基金项目(QN2022026,QN2022029);信阳农林学院科技创新团队项目(XNKJTD-002)。

摘　　要：文章探究了不同粒径的小麦麸皮纤维对大米淀粉消化特性、流变特性、糊化特性等指标的影响。结果表明,小麦麸皮纤维能抑制大米淀粉的消化,其中140目小麦麸皮纤维的抑制率最高(快消化淀粉含量降至(79.03±1.10)%,慢消化淀粉含量升至(19.04±1.55)%)。小麦麸皮纤维能提高大米淀粉凝胶的溶解度、膨胀度以及析水率,当小麦麸皮纤维粒径为120目时,大米淀粉凝胶的溶解度((29.73±0.42)%)和膨胀度((19.35±0.16)%)最高;当小麦麸皮纤维粒径为140目时,大米淀粉凝胶的析水率((46.35±0.59)%)最大。小麦麸皮纤维能降低大米淀粉凝胶强度、硬度、咀嚼性、胶黏性以及透光率,粒径为120目时,大米淀粉凝胶强度((0.31±0.02)N)、硬度((1.45±0.09)N)、咀嚼性(8.77±0.05)以及胶黏性(1.57±0.05)最小;粒径为140目时,大米淀粉凝胶的透光率((5.80±0.20)%)最小。此外,小麦麸皮纤维还能提高大米淀粉凝胶的储能模量、损耗模量、持水性,降低大米淀粉凝胶沉降率,影响大米淀粉糊化特性。研究结果可为大米淀粉加工生产与产品开发提供理论依据。The effects of wheat bran fibers of different particle sizes on the digestive properties,rheological properties,pasting properties and other indexes of rice starch were investigated.The results showed that wheat bran fiber inhibited the digestion of rice starch,with the highest inhibition rate of wheat bran fiber at 140 mesh(rapidly digestible starch content decreased to(79.03±1.10)%and slowly digestible starch content increased to(19.04±1.55)%).Wheat bran fiber increased the solubility,swelling and water precipitation of rice starch gel.The solubility((29.73±0.42)%)and swelling((19.35±0.16)%)of rice starch gel were the highest when the particle size of wheat bran fiber was 120 mesh.Water precipitation rate of rice starch gel((46.35±0.59)%)was maximum at wheat bran fiber particle size of 140 mesh.Wheat bran fibers reduced rice starch gel strength,hardness,chewability,adhesion,and light transmittance,and rice starch gel strength((0.31±0.02)N),hardness((1.45±0.09)N),chewability(8.77±0.05),and adhesion(1.57±0.05)were minimized at a particle size of 120 mesh.The transmittance((5.80±0.20)%)of rice starch gel was minimum at 140 mesh particle size.In addition,wheat bran fiber could also increase the energy storage modulus,loss modulus,and water-holding capacity of rice starch gel,reduce the sedimentation rate of rice starch gel,and affect the pasting characteristics of rice starch.The results can provide theoretical basis for rice starch processing production and development of product.

关 键 词：小麦麸皮纤维 大米淀粉 消化特性 流变特性 质构 糊化特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]