发芽-发酵联合处理对谷子淀粉结构和理化性质的影响  

Effect of Combined Germination-Fermentation Treatment on the Structure and Physicochemical Properties of Foxtail Millet Starch

作　　者：张桂英 李会霞 姜龙波 张晓霜 王玲[3] 朱静 杜文娟 ZHANG Guiying;LI Huixia;JIANG Longbo;ZHANG Xiaoshuang;WANG Ling;ZHU Jing;DU Wenjuan(Millet Research Institute,Shanxi Agricultural University,Changzhi 046000,China;Department of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Shanxi Medical University,Taiyuan 030001,China)

机构地区：[1]山西农业大学谷子研究所,山西长治046000 [2]信阳农林学院食品学院,河南信阳464000 [3]山西医科大学,山西太原030001

出　　处：《食品工业科技》2024年第22期89-96,共8页Science and Technology of Food Industry

基　　金：山西省基础研究计划青年科学研究项目(自由探索类)(202203021212463);山西农业大学校科技创新提升工程(CXGC2023066);山西农业大学生物育种工程项目(YZGC027);中央引导地方科技发展资金项目(YDZJSX2022A048);山西重点研发计划(202102140601003,2022ZDYF107)。

摘　　要：为了探究发芽-发酵联合处理对谷子淀粉结构和理化性质的影响,以长杂谷466为原料,先进行发芽处理,再进行食窦魏斯氏菌发酵处理,采用碱提法提取淀粉,并对其直链淀粉含量、分子量、微观形貌、粒度分布、短程有序结构、糊化特性和热力学特性等结构和理化性质进行分析。结果表明:经发芽-发酵联合处理后,谷子总淀粉含量显著降低(P<0.05),淀粉颗粒表面出现明显的裂痕,更多的淀粉颗粒表面出现大而深的孔洞,破坏了淀粉颗粒的完整性,显著减小了淀粉粒径(P<0.05),增加了淀粉的结晶度和有序化程度。与单独发芽相比,发芽-发酵联合处理使谷子淀粉具有更高的直链淀粉含量(24.53%)、回生值(2754 cP)、糊化温度(76.9℃)、ΔH(11.3 J/g)和Tc(79.0℃),且具有更低的峰值黏度(4593 cP)和崩解值(2926 cP)。综上所述,发芽-发酵联合处理对谷子淀粉结构、糊化特性和热力学特性有显著影响。相比发芽处理,发芽-发酵联合处理后谷子淀粉的抗消化性、抗膨胀性、热稳定性和抗剪切力更好,本研究结果将为谷子全谷物食品的开发提供理论依据。To investigate the effects of combined germination-fermentation treatment on structural and physicochemical properties of foxtail millet starch.Starch was extracted from Changzagu 466 using an alkaline extraction method.Changzagu 466 was first germinated and then fermented by Weissella cibaria.Properties such as amylose content,molecular weight,morphology structure,granule size,short-range ordered structure,pasting properties,and thermal properties of starch from foxtail millet were analyzed.The results showed that the combined germination-fermentation treatment resulted in a significant decrease(P<0.05)in its total starch content of foxtail millet.Obvious cracks appeared on the surface of starch granules,and more granules appeared to large and deep pores on the surface,which destroyed the integrity of the granules.This significantly reduced(P<0.05)starch particle size and increased starch crystallinity and the degree of starch ordering.The combined germination-fermentation treatment resulted in foxtail millet starch with higher amylose content(24.53%),setback viscosity(2754 cP),pasting temperature(76.9℃),∆H(11.3 J/g),and Tc(79.0℃),but lower peak viscosity(4593 cP)and breakdown viscosity(2926 cP)compared to germination alone.In conclusion,the combined germination-fermentation treatment had a significant effect on the structure,pasting characteristics,and thermodynamic properties of foxtail millet starch.Compared to the germination treatment alone,foxtail millet starch subjected to the combined germination-fermentation treatment had better anti-digestion,anti-swelling force,heat resistance and shear resistance.The results of this study would provide a theoretical basis for the development of whole foxtail milllet.

关 键 词：谷子 发芽 发芽-发酵 淀粉结构 理化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]