藜麦直链淀粉—风味分子复合物物化特性的研究  

Physicochemical Characterisation of Quinoa Amylose Complexed with Flavour Molecules

作　　者：付丽红[1] 杨梓婷 徐润东 畅莹莹 郭云娥 杨鸿宇 Fu Lihong;Yang Ziting;Xu Rundong;Chang Yingying;Guo Yun e;Yang Hongyu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801

出　　处：《中国粮油学报》2025年第1期68-75,共8页Journal of the Chinese Cereals and Oils Association

基　　金：山西省基础研究计划项目(202103021223154);山西农业大学地方合作项目(XDHZRCZXY-07)。

摘　　要：藜麦直链淀粉与风味分子之间的相互作用会影响藜麦饭香气的释放,本研究探索直链淀粉与典型风味物质复合的规律,为调控藜麦米饭风味提供理论依据。选取己醛、十九烷和十六酸甲酯3种典型风味物质与藜麦直链淀粉进行复合,直链淀粉-十九烷复合物的晶体结构V_(6Ⅰ)型,直链淀粉-十六酸甲酯的晶体结构V_(6Ⅰ)型,直链淀粉-己醛晶体结构为V_(6Ⅱ)型。3种风味分子复合物的热稳定性高且存在着显著性差异(P<0.05),直链淀粉-十九烷>直链淀粉-十六酸甲酯>直链淀粉>直链淀粉-己醛。气质分析结果显示,藜麦直链淀粉对3种不同风味分子具有控释作用。因此,藜麦直链淀粉与藜麦饭风味分子之间的相互作用关系会影响藜麦饭香气释放,从而影响产品的品质。The interaction between quinoa amylose and flavor molecules affects the aroma release of quinoa rice.The complex rule of amylose and typical flavor substances were explored,providing a theoretical basis for regulating the flavor of quinoa rice.In this study,three typical flavor substances were selected,namely hexanal,nonadecane and methyl hexadecoate,to composite with quinoa amylose.The crystal structure of the amylose-nonadecane complex was type V6_(-Ⅰ),the crystal structure of the amylose methyl hexadecoate complex was type V_(6-Ⅰ),and the crystal structure of the amylose hexane complex was type V6_(-Ⅱ).The thermal stability of the three flavor molecule complexes was high and significantly different(P<0.05),with amylose nonadecane>amylose hexadecyl ester>amylose>amylose-hexanal.The results of temperament analysis indicated that quinoa amylose had a controlled release effect on different flavor molecules.Therefore,the interaction between quinoa amylose and quinoa rice flavor molecules would affect the aroma release of quinoa rice,thereby affecting the quality of the product.

关 键 词：藜麦饭 直链淀粉 风味分子 复合物 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]