摘要
以糯性大黄米为原料,经磨粉后以碱法制备黄米淀粉,以抗性淀粉含量为指标,筛选普鲁兰酶酶解处理糯性大黄米淀粉的最佳条件,并对其理化性质及其在饼干加工中的质构特性和功能特性进行研究。结果表明,普鲁兰酶最适加酶量为7 U/g,最佳酶解时间为3 h,抗性淀粉含量为27.31%,酶处理后黄米淀粉的理化性质及功能特性均发生不同程度的改变。研究发现,酶处理后原黄米淀粉的溶解度与透光率均有明显降低,说明酶处理后黄米淀粉的键结合力增强,直链淀粉含量相较于原黄米淀粉明显升高,淀粉的凝沉性增强;同时,使用酶处理后的黄米淀粉制作饼干,饼干的硬度有所上升,剪切力增大,GI值明显降低。
In this experiment,glutinous rhubarb rice was used as raw material.After milling,yellow rice starch was prepared by alkali method.Taking the content of resistant starch as the index,the best conditions for enzymatic hydrolysis of glutinous rhubarb rice starch by pullulan enzyme were selected,and its physicochemical properties and its texture and functional properties in biscuit processing were studied.The results showed that the optimum amount of pullulanase was 7 U/g,the optimum hydrolysis time was 3 h,and the content of resistant starch was 27.31%.The physicochemical properties and functional properties of yellow rice starch changed in varying degrees after enzyme treatment.It was found that the solubility and light transmittance of raw yellow rice starch decreased significantly after enzyme treatment,indicating that the bond adhesion of yellow rice starch was enhanced,the content of amylose was significantly higher than that of raw yellow rice starch,and the coagulability of starch was enhanced;At the same time,when the yellow rice starch treated by enzyme was used to make biscuits,the hardness of biscuits increased,the shear force increased and the GI value decreased significantly.
作者
张素敏
乔嘉伟
马玲
ZHANG Sumin;QIAO Jiawei;MA Ling(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2023年第23期7-11,共5页
Farm Products Processing
基金
复合谷物发酵制品开发及营养特性项目(SBGJXTZX-05)。
关键词
糯性大黄米淀粉
普鲁兰酶
酶处理
理化性质
品质特性
glutinous rhubarb rice starch
pullulanase
enzyme treatment
physical and chemical properties
quality characteristics
