浸泡处理对大米淀粉糊化特性及流变特性的影响
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摘要
为了研究大米的浸泡处理对大米淀粉性质的影响,本文采用快速粘度分析仪(RVA)及流变仪研究了不同浸泡时间对大米淀粉的糊化特性和流变特性的影响。RVA曲线表明,随着浸泡时间的延长,大米米粉的峰值黏度和崩解值都有显著提高(p<0.05),最终黏度和回生值先上升后下降,糊化温度有所降低。流变实验表明,经过浸泡处理的大米淀粉的屈服应力、剪切应力及表观黏度均高于未经处理的大米淀粉;随着浸泡时间的延长,大米淀粉悬浊液的G'_(max)、G'_(95℃)、G'_(25℃)、tanδ_(G'25℃)和K'_G都呈现减小趋势,表明浸泡处理可以显著影响大米淀粉凝胶强度,提高其稳定性。
In order to study the effect of soaking treatment on the gelation properties of rice starch,the effects of different soaking times on the gelatinization and rheological properties of rice starch were investigated by means of rapid viscosity analyzer(RVA)and rheometer.The RVA curves showed that the peak viscosity and the breakdown of rice flour increased significantly with the soaking time(p<0.05),and the final viscosity and setback first increased and then decreased,and the gelatinization temperature decreased.Rheological experiments showed that the yield stress,shear stress and apparent viscosity of rice starch after soaking treatment were higher than those of untreated rice starch.With the prolongation of soaking time,the G'max,G'_(95℃),G'_(25℃),tanδ_(25℃)and K'_Gshowed a decreasing trend,which indicated that soaking treatment could significantly affect the strength of rice starch gel,and improve the stability of the gel.
In order to study the effect of soaking treatment on the gelation properties of rice starch,the effects of different soaking times on the gelatinization and rheological properties of rice starch were investigated by means of rapid viscosity analyzer(RVA)and rheometer.The RVA curves showed that the peak viscosity and the breakdown of rice flour increased significantly with the soaking time(p<0.05),and the final viscosity and setback first increased and then decreased,and the gelatinization temperature decreased.Rheological experiments showed that the yield stress,shear stress and apparent viscosity of rice starch after soaking treatment were higher than those of untreated rice starch.With the prolongation of soaking time,the G'max,G'_(95℃),G'_(25℃),tanδ_(25℃)and K'_Gshowed a decreasing trend,which indicated that soaking treatment could significantly affect the strength of rice starch gel,and improve the stability of the gel.
引文
[1]余擎宇,江俊翔.大米加工安全生产与质量控制[J].科技研究,2014.
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[14]闵伟红,李里特,王朝辉.乳酸菌发酵对大米淀粉物理化学性质的影响[J].食品科学,2004,25(10):73-76.
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[16]Eliasson A C,Eliasson A C.Starch in food:structure,function and applications[M].Starch in food:structure,function and applications.CRC Press,Woodhead Pub,2004:107-133.
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[19]Li J H,Vasanthan T,Hoover R,et al.Starch from hull-less barley.IV.Morphological and structural changes in waxy,normal and high-amylose starch granules during heating[J].Food Research International,2004,37(5):417-428.
[20]陈克复.食品流变学及其测量[M].北京:中国轻工业出版社,1989:53-58.
[21]金日光.高聚物流变学及其在加工中的应用[M].北京:化学工业出版社,1986.
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[23]Chen P,Yu L,Kealy T,et al.Phase transition of starch granules observed by microscope under shearless and shear conditions[J].Carbohydrate Polymers,2007,68(3):495-501.
[24]Norton,I.T,Spyropoulos,F,Cox,P,et al.Practical food rheology:an interpretive approach[J].Food Hydrocolloids,2011,25(7):1655-1655
[25]Mounsey J S,O’Riordan E D.Characteristics of imitation cheese containing native or modified rice starches[J].Food Hydrocolloids,2008,22(6):1160-1169.
[26]Singh N,Kaur L,Sandhu K S,et al.Relationships between physicochemical,morphological,thermal,rheological properties of rice starches[J].Food Hydrocolloids,2006,20(4):532-542.
[27]Hsu S,Lu S,Huang C.Viscoelastic changes of rice starch suspensions during gelatinization[J].Journal of Food Science,2010,65(2):215-220.
[28]朱帆,徐广文,丁文平,等.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47.
[29]Eliasson,A C.Viscoelastic behaviour during the gelatinization of starch i.comparison of wheat,maize,potato and waxy-barley starches[J].Journal of Texture Studies,1986,17(3):253-265.
[30]Keetels C J A M,Vliet T V.Gelation and retrogradation of concentrated starch gels.[J].Gums and Stabilizers for the Food Industry G,1994.
[31]Lii C Y,Shao Y Y,Tseng K H.Gelation mechanism and rheological properties of rice starch[J].Cereal Chemistry,1995,72(4):393-400.
[32]Lii C Y,Tsai M L,Tseng K H.Effect of amylose content on the rheological property of rice starch[J].Cereal Chemistry,1996,73(4):415-420.
[33]Rao M A,Mckenna B M.Phase transitions,food texture and structure[J].Texture in Food:Semi-Solid Foods,2003,5(3):36-62.
[2]顾正彪,李兆丰,洪雁,等.大米淀粉的结构、组成与应用[J].中国粮油学报,2004,19(2):21-27.
[3]王领军,王立,姚惠源,等.大米淀粉的性质、生产及应用[J].粮食与饲料工业,2004(11):22-25.
[4]阚建全.食品化学[M].北京:中国农业大学出版社,2008.
[5]谭洪卓,谭斌,刘明,等.淀粉流变学特性的研究进展[J].中国粮油学报,2008,23(4):215-220.
[6]Doublier J L,Paton D,Llamas G.A rehological investigation of oat starch pastes.[J].Cereal Chemistry,1987,64(1):21-26.
[7]蒋紫妍.自然发酵对大米理化特性与米粉品质影响的研究[D].长沙:中南林业科技大学,2016.
[8]中华人民共和国卫生部.GB/T 15683-2008大米直链淀粉含量的测定[S].2008.
[9]中华人民共和国卫生部.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].2016.
[10]中华人民共和国卫生部.GB/T 9826-2008粮油检验小麦粉破损淀粉测定α-淀粉酶法[S].2008.
[11]Zhong Fang,Li Yue,Ibanz Ana Marie,et al.The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes[J].Food Hydrocolloids,2009,23(2):406-414.
[12]Zhu F,Wang Y J.Rheological and thermal properties of rice starch and rutin mixtures[J].Food Research International,2012,49(2):757-762.
[13]王锋,鲁战会,薛文通,等.浸泡发酵大米成分的研究[J].粮食与饲料工业,2003(1):11-14.
[14]闵伟红,李里特,王朝辉.乳酸菌发酵对大米淀粉物理化学性质的影响[J].食品科学,2004,25(10):73-76.
[15]林亲录,肖华西,李丽辉,等.大米淀粉及其不同取代度磷酸酯淀粉的糊化和流变特性[J].食品科学,2010,31(3):49-54.
[16]Eliasson A C,Eliasson A C.Starch in food:structure,function and applications[M].Starch in food:structure,function and applications.CRC Press,Woodhead Pub,2004:107-133.
[17]张友松.变性淀粉生产与应用手册[M].北京:中国轻工业出版社,1999:74-91,558-573,628-636.
[18]Huijbrechts A A M L,Huang J R,Schols H A,et al.1-Allyloxy-2-hydroxy-propyl-starch:Synthesis and characterization[J].Journal of Polymer Science Part A:Polymer Chemistry,2007,45(13):2734-2744.
[19]Li J H,Vasanthan T,Hoover R,et al.Starch from hull-less barley.IV.Morphological and structural changes in waxy,normal and high-amylose starch granules during heating[J].Food Research International,2004,37(5):417-428.
[20]陈克复.食品流变学及其测量[M].北京:中国轻工业出版社,1989:53-58.
[21]金日光.高聚物流变学及其在加工中的应用[M].北京:化学工业出版社,1986.
[22]许元泽.高分子结构流变学[M].四川:四川教育出版社,1988.
[23]Chen P,Yu L,Kealy T,et al.Phase transition of starch granules observed by microscope under shearless and shear conditions[J].Carbohydrate Polymers,2007,68(3):495-501.
[24]Norton,I.T,Spyropoulos,F,Cox,P,et al.Practical food rheology:an interpretive approach[J].Food Hydrocolloids,2011,25(7):1655-1655
[25]Mounsey J S,O’Riordan E D.Characteristics of imitation cheese containing native or modified rice starches[J].Food Hydrocolloids,2008,22(6):1160-1169.
[26]Singh N,Kaur L,Sandhu K S,et al.Relationships between physicochemical,morphological,thermal,rheological properties of rice starches[J].Food Hydrocolloids,2006,20(4):532-542.
[27]Hsu S,Lu S,Huang C.Viscoelastic changes of rice starch suspensions during gelatinization[J].Journal of Food Science,2010,65(2):215-220.
[28]朱帆,徐广文,丁文平,等.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47.
[29]Eliasson,A C.Viscoelastic behaviour during the gelatinization of starch i.comparison of wheat,maize,potato and waxy-barley starches[J].Journal of Texture Studies,1986,17(3):253-265.
[30]Keetels C J A M,Vliet T V.Gelation and retrogradation of concentrated starch gels.[J].Gums and Stabilizers for the Food Industry G,1994.
[31]Lii C Y,Shao Y Y,Tseng K H.Gelation mechanism and rheological properties of rice starch[J].Cereal Chemistry,1995,72(4):393-400.
[32]Lii C Y,Tsai M L,Tseng K H.Effect of amylose content on the rheological property of rice starch[J].Cereal Chemistry,1996,73(4):415-420.
[33]Rao M A,Mckenna B M.Phase transitions,food texture and structure[J].Texture in Food:Semi-Solid Foods,2003,5(3):36-62.