摘要
通过测定不同碾磨程度下大米粉的组成含量、X射线衍射、糊化、流变和凝胶质构和结构特性,发现随着碾磨程度增加,大米粉的蛋白质含量从(11.24±0.06)%降到(7.89±0.27)%,直链淀粉含量从(8.51±0.27)%增加到(25.93±2.42)%,米粉中淀粉的XRD吸收峰增强。糊化峰值黏度从(2025.0±169.2)cp增加到(4847.0±140.5)cp,糊化温度从(71.82±0.67)℃下降到(70.10±0.04)℃,米粉糊的黏度和弹性增加而流动性降低,凝胶微观结构区域均匀紧密。说明碾磨能够降低大米粉的蛋白质含量,增加直链淀粉含量且对大米粉的糊化和短期老化有促进作用,促进作用均随碾磨程度增加而加强。
Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability.The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined.The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch.The peak gelatinization viscosity increased from (2 025±169.2) cp to ( 4 847± 140.5) cp, and the gelatinization temperature decreased from (71.82±0.67)℃to (70.1±0.04)℃.With the increase of the viscosity and elasticity and the decrease of the fluidity of rice flour paste, the gel microstructure region was found uniformed and compacted well.This indicated that milling could reduce the protein content of rice flour, increase amylose content and promote the gelatinization and short-term aging of rice flour, and the promotion effect was strengthened with the increase of milling degree.
作者
王立峰
张磊
姚轶俊
王红玲
徐斐然
王海鸥
WANG Li-feng;ZHANG Lei;YAO Yi-jun;WANG Hong-ling;XU Fei-ran;WANG Hai-ou(College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China;Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing,Jiangsu 210023, China;School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China)
出处
《食品与机械》
北大核心
2019年第5期195-201,共7页
Food and Machinery
基金
国家重点研发计划(编号:2018YFD0400500)
关键词
大米
碾磨程度
糊化
流变
凝胶
rice
milling degree
gelatinization
rheology
gel
