小麦水溶性阿拉伯木聚糖对大米粉加工特性及鲜湿米粉食用品质的影响  

Effects of Wheat Water-extractable Arabinoxylanon on the Processing Properties of Rice Flour and Eating Quality of Fresh Rice Noodles

作　　者：李佳洋 王馨远 殷丽君[1] 刘志刚 贾鑫 LI Jiayang;WANG Xinyuan;YIN Lijun;LIU Zhigang;JIA Xin(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;Wilmar(Shanghai)Biotechnology Research&Development Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品工业科技》2025年第5期56-62,共7页Science and Technology of Food Industry

基　　金：金龙鱼奖教金资助项目(1061-2220001)。

摘　　要：为改善鲜湿米粉在储藏过程中易老化、食用品质下降等问题,本文系统研究了不同添加量(0%~1.0%,w/w)的小麦水溶性阿拉伯木聚糖(water-extractable arabinoxylan,WEAX)对大米粉的糊化和热力学特性,以及鲜湿米粉色泽、蒸煮品质、质构特性和老化特性的影响。结果表明:与空白对照组相比,加入WEAX后大米粉的糊化黏度从3454.00 cP升高至3773.65 cP,糊化焓值从4.02 J/g降低至3.18 J/g,但不同添加量的WEAX对大米粉-WEAX复合体系的糊化温度影响不显著(P>0.05)。在WEAX的添加量为0.6%时,鲜湿米粉的断条率和蒸煮损失最低,分别为11.46%和8.48%。鲜湿米粉的色泽和质构品质随着WEAX添加量的增加而得到显著提升(P<0.05)。与原米粉相比,添加1%WEAX的鲜湿米粉经过老化7 d处理后,其老化度、相对结晶度以及红外峰强度比值R1047/1022分别下降了67.3%、71.4%和30.9%。综上,添加1%WEAX能够改善鲜湿米粉的色泽及质构品质,延缓米粉的长期老化进程。本研究为拓展WEAX在淀粉类食品工业中的应用,以及提升淀粉类食品品质提供了理论依据。To improve the problems of fresh rice noodles such as being prone to aging and eating quality declined during storage,the effects of wheat water-extractable arabinoxylan(WEAX)addition(0%~1.0%,w/w)on the gelatinization and thermodynamic properties of rice flour,as well as the color,cooking,texture and aging properties of fresh rice noodles were systematically studied.The results showed that compared with the blank control group,the gelatinization viscosity of rice flour with WEAX increased from 3454.00 cP to 3773.65 cP,and the gelatinization enthalpy value decreased from 4.02 J/g to 3.18 J/g.WEAX with different additive amounts had no significantly effect on gelatinization temperature of rice flour-WEAX mixed systems(P>0.05).The breakage rate and the cooking loss of fresh rice noodles with 0.6%WEAX reached the minimum of 11.46%and 8.48%,respectively.As the increase of WEAX addition,the color and texture quality of fresh rice noodles were significantly improved(P<0.05).Compared with the original rice noodles,the aging degree,relative crystallinity and infrared peak intensity ratio R1047/1022 of fresh rice noodles with 1%WEAX after aging for 7 days decreased by 67.3%,71.4%and 30.9%,respectively.In summary,the addition of 1%WEAX could improve the color and texture quality of fresh rice noodles and delay the long-term aging process of rice noodles.This study will provide a theoretical basis for expanding the application of WEAX in the starch food industry and improving the quality of starch food.

关 键 词：大米粉 鲜湿米粉 小麦水溶性阿拉伯木聚糖 糊化 老化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]