超声波协同发芽处理对糙米淀粉结构和理化性质的影响  

Effects of Ultrasonication and Germination Synergistic Treatment on the Structure and Physicochemical Properties of Brown Rice Starch

作　　者：张广琛 孙雪 许新月 华东 刘贺 Zhang Guangchen;Sun Xue;Xu Xinyue;Hua Dong;Liu He(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《中国食品学报》2024年第9期268-276,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省“兴辽英才计划”科技创新领军人才(XLYC2002039);辽宁省博士启动项目(0702304);辽宁省教育厅青年项目(LJKQZ20222421)。

摘　　要：为了探究超声波协同发芽处理对糙米淀粉结构和理化性质的影响,采用波谱分析和电镜检测等方法,对比糙米、超声糙米、发芽糙米和超声协同发芽糙米中α-淀粉酶活性、淀粉表观与晶体结构以及理化性质的变化。结果显示:与糙米淀粉相比,超声波协同发芽处理提高了发芽糙米中α-淀粉酶活性和还原糖含量,分别增加了0.9倍和12.0倍,淀粉含量降低了16.2%。超声波协同发芽处理使糙米淀粉颗粒表面呈现较多的凹坑和孔隙,但仍保持着原有的形貌特征。协同处理后糙米淀粉的晶体类型未发生显著变化,但其相对结晶度显著降低(P<0.05)。超声波协同发芽对糙米淀粉的糊化黏度影响显著,糊化焓值增加了0.6倍,崩解值减少了22.4%。结论:超声波协同发芽处理提升了糙米中α-淀粉酶活性,进而影响了糙米淀粉的结构特征与理化性质,这为糙米淀粉产品的改良和发芽全谷物食品的开发提供了理论依据。In order to explore the effects of ultrasonication and germination synergistic treatment on the structure and physicochemical properties of brown rice starch,spectroscopic analysis and electron microscopy were employed to compare the changes in α-amylase activity,starch morphology,crystalline structure,and physicochemical properties across four groups:untreated brown rice,ultrasonication and germination synergistic treatment brown rice,germinated brown rice,and ultrasound-assisted germinated brown rice.The results showed that ultrasonication and germination synergistic treatment increased the α-amylase activity and reducing sugar content in germinated brown rice by 0.9 times and 12.0 times,respectively;while decreased the starch content by 16.2% compared with brown rice.The synergistic role of ultrasonication and germination contributed to more pits and pores in the surface of brown rice starch granules,but still maintained the original morphological characteristics.The treatment did not significantly change the crystal form of brown rice starch,but remarkably decreased the relative crystallinity(P<0.05).Ultrasonication and germination synergistic treatment had a significant effect on the gelatinization viscosity of brown rice starch,where the gelatinization enthalpy value was increased by 0.6 times,and the breakdown viscosity was reduced by 22.4%.In conclusion,synergistic treatment of ultrasonication and germination significantly enhanced the α-amylase activity,and further affected the structural characteristics and physicochemical properties of brown rice starch.These findings suggest that ultrasonication and germination synergistic treatment enhances α-amylase activity in brown rice,subsequently altering starch structural characteristics and physicochemical properties,thereby providing a theoretical foundation for the improvement of brown rice starch products and the development of germinated whole grain foods.

关 键 词：超声波协同发芽处理 糙米淀粉 Α-淀粉酶活性 结构特性 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]