超声处理对黑米淀粉结构及理化性质的影响  

Effect of Ultrasonic Treatment on the Structure and Physicochemical Properties of Black Rice Starch

作　　者：徐慧 赵忠云 吴宗俊 王宇 周裔彬[1] 杜逸群 余振宇 XU Hui;ZHAO Zhongyun;WU Zongjun;WANG Yu;ZHOU Yibin;DU Yiqun;YU Zhenyu(Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,State Key Laboratory of Tea Plant Biology and Utilization,College of Food and Nutrition,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学食品与营养学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《食品科技》2024年第12期267-275,共9页Food Science and Technology

基　　金：安徽省重点研究与开发计划项目(2023n06020038,2023n06020039);安徽省高等学校科学研究重点项目(2024AH050479);安徽农业大学稳定与人才引进项目(rc352008)。

摘　　要：为探究超声处理对黑米淀粉结构及理化性质的影响,以碱提法制备的黑米淀粉(Black rice starch,BRS)为研究对象,采用扫描电镜、X-射线衍射仪和红外光谱仪等仪器,分析超声处理对黑米淀粉性质改变的前后差异。结果表明,淀粉颗粒在超声后受损,破损的淀粉碎片通过氢键附着在颗粒表面,粒径有所增大。淀粉结晶度从35.27%降至24.23%,且未改变其A型晶体结构。红外光谱和拉曼光谱的数据表明,淀粉短程有序性显著降低。在理化性质方面,淀粉的吸水指数、冷水溶解度和膨胀度均有不同程度增大。与原淀粉相比,超声处理后的淀粉糊化黏度逐渐降低,崩解值和回生值的变化趋势呈现先上升后下降,且最终的数值均低于原淀粉。超声处理是一种操作简便、绿色且可控的物理手段,采用超声法处理黑米淀粉能够有效改善其特定性质,满足不同行业的需求,拓展其在食品行业的潜在应用。In order to investigate the effect of ultrasonic treatment on the structure and physicochemical properties of black rice starch,the black rice starch(BRS)prepared by alkaline extraction method was used as the research object,and scanning electron microscope,X-ray diffractometer and infrared spectroscopy were used to analyze the difference between the before and after of the change of the properties of the black rice starch by ultrasonic treatment,the results showed that starch granules were damaged after ultrasonication,and broken starch fragmentation attached to the surface of the granule through hydrogen bonding,the particle size increased,the crystallinity of starch decreased from 35.27%to 24.23%,and the A-type crystal structure was not changed.The data of infrared spectroscopy and Raman spectroscopy indicated that the short-range ordering of starch was significantly reduced,in terms of the physicochemical properties,the water-absorption index,cold-water solubility,and swelling degree of starch increased in different degrees.Compared with the original starch,the pasting viscosity of ultrasonically treated starch gradually decreased,and the trends of disintegration value and regrowth value showed an increase and then a decrease,and the final values of both were lower than those of the original starch.Ultrasonication is a simple,green and controllable physical means,and the use of ultrasonication to treat black rice starch can effectively improve the specific properties of starch to meet the needs of different industries and expand the potential applications of black rice starch in the food industry.

关 键 词：黑米淀粉 超声处理 结构 理化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]