小米各级蛋白组分对淀粉糊化特性的影响  

Effects of Different Protein Fractions of Foxtail Millet on the Pasting Properties of Starch

作　　者：张凡 付永霞 曾鸣 宋昊 沈群[2] Zhang Fan;Fu Yongxia;Zeng Ming;Song Hao;Shen Qun(Beijing Industrial Technology Research Institute Ltd.,Beijing 101111;College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083;Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030024;Beijing Arctic Ocean Food Co.,Ltd.,Beijing 100162;Arctic Ocean Food(Beijing)Beverage and Food Co.,Ltd.,Beijing 100162)

机构地区：[1]北京一轻研究院有限公司,北京101111 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]山西农业大学、山西功能食品研究院,太原030024 [4]北京北冰洋食品有限公司,北京100162 [5]北冰洋(北京)饮料食品有限公司,北京100162

出　　处：《中国食品学报》2024年第8期72-81,共10页Journal of Chinese Institute Of Food Science and Technology

摘　　要：根据溶解度的不同,将4种蛋白组分从小米全粉体系中逐步去除,利用扫描电镜(SEM)、低场核磁共振(LF-NMR)、傅里叶变换红外光谱、快速黏度分析仪(RVA)探究样品结构及糊化特性的变化,并构建蛋白组分-淀粉重组体系进行反向验证。结果表明:整体而言,醇溶蛋白对淀粉糊化特性的影响最为显著,其次为谷蛋白;清、球蛋白的影响程度较小。SEM结果显示,醇溶蛋白对复粒淀粉无连接、包裹作用,对淀粉糊化不构成物理屏障,而谷蛋白则明显包围连接了淀粉颗粒。结合蛋白组分特性及RVA、LF-NMR试验结果,可知醇溶蛋白的高疏水性引发了憎水效应,增加了体系内水分子移动性,促进淀粉颗粒吸水溶胀,提高淀粉各项糊化特性值;谷蛋白降低淀粉糊化的峰值黏度及崩解值,延长糊化峰值时间,限制糊化进程。Four protein fractions of foxtail millet were gradually removed from the whole flour system according to their solubility,and the changes in the structure and pasting properties of the residues were investigated by scanning electron microscopy(SEM),low-field nuclear magnetic resonance(LF-NMR),Fourier infrared spectroscopy and rapid viscosity analyzer(RVA).The protein fraction-starch blends were also constructed for reverse validation.Overall,prolamin greatly affected the pasting properties of starch,followed by glutelin,while albumin and globulin showed less impact on it.SEM results showed that prolamin did not connect or encapsulate the starch granules,suggesting that it did not constitute a physical barrier to the pasting of starch;while,glutelin tightly surrounded and connected the starch granules.Combining the results of RVA and LF-NMR,as well as the characteristics of protein fractions,it was believed that prolamin induced a hydrophobic effect which further increased the mobility of water molecules,thus promoting the water absorption,swelling and pasting properties of starch.However,glutelin decreased the peak viscosity and breakdown value,and increased the pasting time of starch,indicating that it had a limiting effect on starch pasting.

关 键 词：小米 蛋白组分 淀粉 糊化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]