3种物理方法制备抗性粳米淀粉的结构与物化特性  

Structure and Physical and Chemical Properties of Resistant Japonica Rice Starch Prepared by Three Physical Methods

作　　者：张楚佳 贾健辉 高嫚 王泽冉 刘颖[1] 窦博鑫[1] 张娜[1] ZHANG Chujia;JIA Jianhui;GAO Man;WANG Zeran;LIU Ying;DOU Boxin;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028;College of Life Science and Technology,Mudanjiang Normal University,Mudanjiang 157011,Heilongjiang)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]牡丹江师范学院生命科学与技术学院,黑龙江牡丹江157011

出　　处：《中国食品学报》2025年第1期193-207,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B07);国家自然科学基金面上项目(32072258);国家重点研发计划项目(2021YFD 2100902-3);黑龙江省经济社会发展重点研究课题(基地专项)(22329)。

摘　　要：对比不同物理法制备的抗性粳米淀粉结构的性质,为其工业化生产提供理论基础。以粳米淀粉为原料,分别采用湿热法、压热法和超声法制备抗性粳米淀粉(分别记为HMT-JS、PT-JS、UT-JS),通过单因素实验确定最佳制备条件,并研究该条件下抗性粳米淀粉的结构与性质。结果表明,不同物理法制备抗性粳米淀粉的最佳条件为:HMT-JS:水分含量20%,湿热时间6 h,湿热温度110℃,抗性淀粉含量为24.31%;PT-JS:淀粉乳质量分数30%,压热时间30 min,压热温度110℃,抗性淀粉含量为16.68%;UT-JS:淀粉乳质量分数30%,超声时间20 min,超声温度30℃,抗性淀粉含量为15.02%。与粳米淀粉相比,3种抗性淀粉的溶解度、膨润力均降低,热稳定性均显著提高,且不易回生,冻融稳定性也有不同程度的变化。流变学特性表明,粳米淀粉及3种抗性淀粉均为弱凝胶体系,且呈假塑性流体;3种抗性淀粉颗粒表面变粗糙并发生黏连,相对结晶度和短程有序性有所增加。体外消化试验结果表明:在同一水解时间内,3种抗性淀粉的水解速率均小于粳米淀粉,其中HMT-JS的血糖生成指数最低为74.45%。研究结果为粳米淀粉深加工产品的开发提供参考依据。Comparison of the structural properties of resistant japonica starch prepared using various physical methods provides a theoretical foundation for industrial production.The resistant japonica starch(denoted as HMT-JS,PT-JS,and UT-JS,respectively)was prepared by the heat moisture method,the heat pressure method,and the ultrasonic method using japonica starch as raw material.The optimal preparation conditions were determined by single-factor tests,and the structure and properties of the resistant japonica starch under the optimal process conditions were investigated.The results showed that the optimum conditions for the preparation of resistant japonica rice starch by different physical methods were as follows:HMT-JS:moisture content of 20%,heat moisture time of 6 h,heat moisture temperature of 110℃,resistant starch content of 24.31%;PT-JS:starch emulsion mass fraction of 30%,heat pressure time of 30 min,heat pressure temperature of 110℃,resistant starch content of 16.68%;UT-JS:starch emulsion mass fraction of 30%,ultrasonic time 20 min,ultrasonic temperature 30℃,resistant starch content of 15.02%.Compared with japonica starch,the solubility and swelling power of the three resistant starches were reduced,the thermal stability was significantly improved,and they were less likely to regenerate,and the freeze-thaw stability also changed to different degrees;the rheological results showed that japonica starch and the three resistant starches were weak gel systems and pseudoplastic fluids;the surface of the three resistant starch granules became rough and adhered,and the relative crystallinity and short-range orderliness increased.The results of in vitro digestion tests showed that within the same hydrolysis time,the hydrolysis rate of the three resistant starches was lower than that of japonica rice starch,with HMT-JS having the lowest glycaemic index of 74.45%.The results of the study provide a reference for the development of deep processing products of japonica starch.

关 键 词：粳米淀粉 抗性淀粉 物理法 结构性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]