基于挤压法的高抗性淀粉米粉制备及结构表征  

Preparation and Structural Characterization of Rice Flour with High Content of Resistant Starch Based on Extrusion Method

作　　者：李欣洋 贺殷媛[1] 吕铭守 孙莹 杨萍[1] 刘琳琳[1] 石彦国[1] 杨春华[1] 陈凤莲[1] 汤晓智[3] LI Xinyang;HE Yinyuan;L Mingshou;SUN Ying;YANG Ping;LIU Linlin;SHI Yanguo;YANG Chunhua;CHEN Fenglian;TANG Xiaozhi(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]哈尔滨商业大学旅游与烹饪学院,黑龙江哈尔滨150076 [3]南京财经大学食品科学与工程学院,江苏南京210023

出　　处：《食品科学技术学报》2025年第2期151-161,共11页Journal of Food Science and Technology

基　　金：黑龙江省自然科学基金资助项目(LH2023C065);中央支持地方高校改革发展资金青年骨干人才项目;“十四五”国家重点研发计划项目(2021YFD2100902-3);中央引导地方科技发展专项(ZY2022 B-HR B-12);高校协同创新成果建设项目(LJGXCG2022-088)。

摘　　要：为生产具有抗消化性的高抗性淀粉营养米粉,采用挤压法,以碎米(broken rice,BR)为原料,添加月桂酸(lauric acid,LA)和β-乳球蛋白(β-lactoglobulin,βLG),探讨高温挤压、低温挤压结合常温贮藏和低温贮藏处理对米粉中淀粉-脂肪酸和淀粉-脂肪酸-蛋白质复合物的形成、结构及其体外消化性质的影响。以冷却峰黏度、差示热扫描焓值(enthalpies,ΔH)和体外消化抗性淀粉相对含量为复合物形成效果考察指标,探究高抗性淀粉米粉的优化制备方法;以傅里叶红外光谱谱带和X射线衍射V型峰表征复合物结构特性。结果表明:不同挤压和贮藏处理对米粉的糊化、热特性影响较大,低温挤压结合低温贮藏处理的B R-L A-βLG组冷却峰黏度最大(636 cP),说明经过低温挤压-低温贮藏处理的B R-L A-βLG组产生的复合物最多,且其热特性中的ΔH和抗性淀粉相对含量最高,分别为27.69 J/g和28.08%;短程有序性测定发现,B R-LA组和B R-L A-βLG组在1710 cm^(-1)和2855 cm^(-1)处出现了红外吸收峰,且B R-L A-βLG组在1710 cm^(-1)处的吸收峰强度显著低于B R-LA组;晶体结构分析表明,淀粉与LA和βLG在不同挤压和贮藏温度下形成Va型晶体,低温挤压结合低温贮藏处理的B R-L A-βLG组的结晶度最高,为13.77%。应用低温挤压结合低温贮藏的加工方式可以获得抗性淀粉相对含量较高的营养米粉,研究旨在丰富糖尿病人群的主食来源,并为高抗性淀粉食品原料制备提供一定参考。In order to produce nutritious rice flour with high content of resistant starch and anti-digestive properties,the extrusion method was used to investigate the effects of high-temperature extrusion,low-temperature extrusion combined with ambient and low-temperature storage on the formation,structure and in vitro digestive properties of starch-lipid and starch-lipid-protein complexes in rice flour,using broken rice(BR)as raw material and with the addition of lauric acid(LA)and β-lactoglobulin(βLG).The optimal preparation method of rice flour containing high resistant starch was explored by taking the viscosity value of the pasting cooling peak,the differential thermal scanning enthalpies(ΔH)and the relative content of resist starch of in vitro digestion as the indicators for the formation effect of the complexes.The structural properties of the complexes were characterized by Fourier infrared spectroscopy bands and V-shaped peaks of X-ray diffraction.The results showed that different extrusion and storage treatments had a large effect on the pasting and thermal properties of rice flour,and the B R-L A-βLG group treated with low-temperature extrusion combined with low-temperature storage had the largest the pasting cooling peak viscosity value of 636 cP,indicating that the B R-L A-βLG treated with low-temperature extrusion-low-temperature storage produced the largest number of complexes,and had the highest ΔH and relative contents of resist starch in the thermal properties,which were 27.69% and 28.08%,respectively.The short-range ordering determination found that the infrared absorption peaks appeared at 1710 cm^(-1) and 2855 cm^(-1) in the B R-LA group and B R-L A-βLG group,and the intensity of the absorption peak of B R-L A-βLG group at 1710 cm^(-1) was significantly lower than that of B R-LA group.The analysis of the crystal structure showed that the Va-type crystals were formed by starch with LA and βLG under different extrusion and storage temperatures.The crystallinity of the B R-L A-βLG group treate

关 键 词：挤压 抗性淀粉 月桂酸 Β-乳球蛋白 品质特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]