发酵对糯米鲊海椒淀粉理化特性及营养特性的影响
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摘要
以糯米粉和新鲜红辣椒为原料制备鲊海椒,分析不同发酵时段糯米鲊海椒淀粉理化性质及营养特性变化,并观察淀粉形貌改变。结果显示,发酵可引起糯米鲊海椒淀粉理化特性改变,随发酵时间延长,糯米鲊海椒淀粉含量下降,溶解度、膨胀度、透光率和析水率下降,回升值逐渐增大。发酵90 d时,各指标与其他发酵时间测得的指标差异显著;峰值黏度和终值黏度出现在发酵20～40 d;糯米鲊海椒淀粉的消化特性、HI和GI随发酵时间延长略有增加并呈波动变化;原子力显微扫描形貌图显示随发酵时间延长,淀粉颗粒表面由光滑变得粗糙,表面突起增多,比表面积增大;厌氧发酵可使糯米淀粉产生纳米级别小分子,有望成为重要的纳米材料来源。在该研究发酵时间内,发酵对糯米鲊海椒淀粉消化特性和GI值影响较小,但发酵可影响糯米鲊海椒淀粉理化特性,合适的发酵时间在20～60 d。
Glutinous rice starch and fresh red pepper were used as raw materials to prepare Za-chili. The physicochemical properties and nutrient characteristics of sticky Za-chili starch were analyzed at different fermentation stages and the changes of starch morphology were observed. The results showed that the physicochemical characteristics of sticky Za-chili starch could be changed by fermentation. As the fermentation time extended,the starch content of sticky Za-chili was decreased. Its solubility,swelling capacity,light transmittance,and water diffusibility were decreased,while the recovery value gradually increased. When it was fermented for 90 days,each index was significantly different from those measured at other fermentation stages. The peak and final viscosity appeared when Za-chili was fermented for 20 to 40 days. The digestive characteristics,HI,and GI of Za-chili starch slightly increased and then fluctuated with fermentation time. Atomic force microscopy scanning topography showed that as the fermentation time extended,the surface of starch granules became rough,and their surface protrusions were increased,hence increasing specific surface area. Anaerobic fermentation made sticky starch to be nanoscale molecules,which was expected to become a source of important nanomaterials. In the fermentation duration,fermentation had a little effect on digestibility and GI value of Za-chili but could affect its physicochemical properties. The suitable fermentation time was found to be 20 to 60 days.
Glutinous rice starch and fresh red pepper were used as raw materials to prepare Za-chili. The physicochemical properties and nutrient characteristics of sticky Za-chili starch were analyzed at different fermentation stages and the changes of starch morphology were observed. The results showed that the physicochemical characteristics of sticky Za-chili starch could be changed by fermentation. As the fermentation time extended,the starch content of sticky Za-chili was decreased. Its solubility,swelling capacity,light transmittance,and water diffusibility were decreased,while the recovery value gradually increased. When it was fermented for 90 days,each index was significantly different from those measured at other fermentation stages. The peak and final viscosity appeared when Za-chili was fermented for 20 to 40 days. The digestive characteristics,HI,and GI of Za-chili starch slightly increased and then fluctuated with fermentation time. Atomic force microscopy scanning topography showed that as the fermentation time extended,the surface of starch granules became rough,and their surface protrusions were increased,hence increasing specific surface area. Anaerobic fermentation made sticky starch to be nanoscale molecules,which was expected to become a source of important nanomaterials. In the fermentation duration,fermentation had a little effect on digestibility and GI value of Za-chili but could affect its physicochemical properties. The suitable fermentation time was found to be 20 to 60 days.
引文
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[20] GRANFELDT Y,BJORCK I,DREWS A,et al. An invitro procedure based on chewing to predict metabolic response to starch in cereal and legume products[J]. The American Journal of Clinical Nutrition,1994,59(3):777S.
[21] GONI I,GARCIA-ALONSO A,SAURA-CALIXTO F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research,1997,17(3):427-437.
[22]彭敏,阮湘元,范洪波,等.淀粉及碘嵌入淀粉结构的原子力显微镜观测[J].高分子材料科学与工程,2009,25(4):102-104.
[23] LI J Y,YEH A I. Relationships between thermal,rheological characteristics and swelling power for various starches[J]. Journal of Food Engineering,2001,50(3):141-148.
[24]陈恋.蕨根淀粉理化性质及抗性淀粉制备工艺的研究[D].重庆:西南大学,2008.
[25]封欣.氧化淀粉回生特性的研究[D].南宁:广西大学,2007.
[26]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[27] TAKEDA Y,HIZUKURI S,JULIANO B O. Purification and structure of amylose from rice starch[J]. Carbohydrate research,1986,148(2):299-308.
[2]陈超,高学军,刘营,等.产蛋白酶乳酸茵的筛选及蛋白酶的纯化[J].乳业科学与技术,2008,31(4):160-162.
[3] OVANDO-MARTINEZ M,OSORIO-DIAZ P,WHITNEY K,et al. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean(Phaseolus vulgaris L.)grown under different water regimes[J]. Food Chemistry,2011,129(2):358-365.
[4] JAISUT D, PRACHAYAWARAKORN S, VARANYANOND W,et al. Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice[J]. Journal of Food Engineering,2008,86(2):251-258.
[5] LEHMANN U,ROBIN F. Slowly digestible starch-its structure and health implications:A review[J]. Trends in Food Science&Technology,2007,18(7):346-355.
[6] CHUNG H J,LIU Q,LEE L,et al. Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents[J]. Food Hydrocolloids,2011,25(5):968-975.
[7] KAUR M,SANDHU K S,LIM S T. Microstructure,physicochemical properties and in vitro digestibility of starches from different Indian lentil(Lens culinaris)cultivars[J].Carbohydrate Polymers,2010,79(2):349-355.
[8]鲁战会.生物发酵米粉的淀粉改性及凝胶机理研究[D].北京:中国农业大学,2002.
[9]王立,杨懿,钱海峰,等.不同加工方式对淀粉性质的影响[J].食品与生物技术学报,2017(3):225-235.
[10]李温静,尹玉云.浅谈糯米淀粉的性状及应用[J].粮食与食品工业,2017(3):29-34.
[11]莫紫梅.糯米淀粉分子结构及其物化性质的研究[D].武汉:华中农业大学,2010.
[12]李玥.大米淀粉的制备方法及物理化学特性研究[D].无锡:江南大学,2008.
[13]杨红丹,杜双奎,周丽卿,等. 3种杂豆淀粉理化特性的比较[J].食品科学,2010(21):186-190.
[14] MARTINEZ O M,BELLO-PEREZ W K,et al. Starch characteristics of bean(Phaseolus vulgaris L.)grown in different localities[J]. Carbohydrate polymers,2011,85(1):54-64.
[15]许鑫,韩春然,袁美娟,等.绿豆淀粉和芸豆淀粉理化性质比较研究[J].食品科学,2010(17):173-176.
[16]任顺城,李翠翠,李想,等.赤豆,刀豆,芸豆淀粉性质的比较[J].食品研究与开发,2011,32(11):36-39.
[17]郭神旺,王充,单玉琳,等.甘肃主要杂豆淀粉理化特性分析[J].食品科学,2012,33(15):127-132.
[18] ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46:S33-S50.
[19]李里特,鲁战会,闵伟红,等.自然发酵对大米理化性质的影响及其米粉凝胶机理研究[J].食品与发酵工业,2001,27(12):1-6.
[20] GRANFELDT Y,BJORCK I,DREWS A,et al. An invitro procedure based on chewing to predict metabolic response to starch in cereal and legume products[J]. The American Journal of Clinical Nutrition,1994,59(3):777S.
[21] GONI I,GARCIA-ALONSO A,SAURA-CALIXTO F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research,1997,17(3):427-437.
[22]彭敏,阮湘元,范洪波,等.淀粉及碘嵌入淀粉结构的原子力显微镜观测[J].高分子材料科学与工程,2009,25(4):102-104.
[23] LI J Y,YEH A I. Relationships between thermal,rheological characteristics and swelling power for various starches[J]. Journal of Food Engineering,2001,50(3):141-148.
[24]陈恋.蕨根淀粉理化性质及抗性淀粉制备工艺的研究[D].重庆:西南大学,2008.
[25]封欣.氧化淀粉回生特性的研究[D].南宁:广西大学,2007.
[26]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[27] TAKEDA Y,HIZUKURI S,JULIANO B O. Purification and structure of amylose from rice starch[J]. Carbohydrate research,1986,148(2):299-308.