玉米糁品质特性研究  

Study on Quality Characteristics of Maize Grits

作　　者：刘洋金 常蕾 党悦怡 魏燕超 杜双奎[1,3] Liu Yangjin;Chang Lei;Dang Yueyi;Wei Yanchao;Du Shuangkui(College of Food Science and Engineering,Northwest A&F University,Yangling 712100;Shaanxi Jinshahe Flour and Noodle Industry Co.,Ltd,Xianyang 712200;Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies,Yangling 712100)

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]陕西金沙河面业有限责任公司,咸阳712200 [3]陕西省“四主体一联合”谷物加工技术校企联合研究中心,杨凌712100

出　　处：《中国粮油学报》2024年第9期37-44,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：玉米糁是玉米籽粒经除杂、脱胚、研磨、筛分等系列工序加工而成的不同大小颗粒状产品,深受消费者的喜爱。为了解玉米糁的品质特性,本研究以玉米全粉为对照,以大玉米糁、粗玉米糁、细玉米糁和脱胚玉米粉为实验材料,对其基本组分、理化特性、糊化特性、热学特性、流变学特性等进行分析。结果表明,不同玉米糁、脱胚玉米粉与玉米全粉的品质特性存在显著差异。所有玉米糁的淀粉质量分数在72.27%~73.64%之间,高于玉米全粉(62.36%),低于脱胚玉米粉(74.57%),溶解度(6.67%~6.93%)与膨胀度(7.82~8.61 g/g)更低,糊化后形成最终黏度更大(1275~1524 cP)、更稳定的弹性凝胶。傅里叶红外光谱分析表明大玉米糁的淀粉结构更紧密,细玉米糁的淀粉晶体松散,糊化焓值更低(6.06 J/g),机械加工导致3种玉米糁蛋白质的二级结构受到破坏。与玉米糁相比,脱胚玉米粉更白、更亮,且吸水性好,但其双螺旋度低,糊化形成的凝胶稳定性较弱。玉米全粉的蛋白质、脂肪含量最高,吸水性较弱,峰值黏度最低,糊化焓值最高。Maize grits are granular products made from maize processed by a series of procedures,such as impurity removal,degerming,milling and screening,they are popular among consumers.To understand the quality characteristics of maize grits,in this study,the basic components,physicochemical properties,pasting properties,thermal properties,and rheological properties of large maize grits,coarse maize grits,fine maize grits,and degermed maize flour processed in the production line of the enterprise were analyzed by using whole maize flour as a control.The results indicated significant differences in the quality characteristics of maize grits,degermed maize flour,and whole maize flour.The starch content of maize grits ranged from 72.27%to 73.64%,higher than that of whole maize flour(62.36%)and lower than that of degermed maize flour(74.57%),with a lower solubility(6.67%-6.93%)and swelling power(7.82-8.61 g/g).After gelatinization,a more stable elastic gel with high final viscosity(1275-1524 cP)was formed.Fourier transform infrared spectroscopy analysis showed a more compact starch structure in large maize grits,loose starch crystals in fine maize grits,lower gelatinization enthalpy(6.06 J/g),and disruption of the secondary structure of the three maize grit proteins.Compared with maize grits,degermed maize flour was whiter and brighter and had the highest water absorption,however,it had the lowest degree of double helix;the gel formed by gelatinization was less stable.Whole maize flour had the highest protein and fat content,weaker water absorption,lowest peak viscosity,and highest gelatinization enthalpy.

关 键 词：玉米 玉米糁 淀粉 干磨 品质特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]