为研究酵母菌发酵糯米粉对油果品质的影响机制,对发酵过程中糯米粉中淀粉的链长分布、短程有序结构、晶体结构、球晶结构、粒径分布、表观结构等进行了研究。结果表明,发酵导致支链淀粉的A链[DP(degree of polymerization)≤12]降低,B1链(DP,13~24)、B2链(DP,25~36) 和B3链(DP≥37)的比例上升;淀粉的短程有序结构表现先有序后无序;淀粉颗粒保持A-晶型未变,但结晶度先增加后减小;淀粉颗粒表面产生腐蚀孔洞,淀粉颗粒的平均粒径减小,偏光十字仍然存在。综合结果显示,糯米粉的发酵影响淀粉的精细结构。该研究为油果的生产及糯米粉发酵的精深加工提供了理论依据。
关键词：
油果; 发酵; 糯米淀粉; 结构; 影响
This study aims to reveal the mechanisms of how yeast-fermented waxy rice flour affected the quality of Youguo. Indexes of the starch in waxy rice flour were studied during fermentation, including chain length distribution, short-range order structure, crystal structure, spherulite structure, particle size distribution and apparent structure. The results showed that the ratio of A chain (DP (degree of polymerization) ≤12) of amylopectin decreased, while that of B1 chain (DP 13-24), B2 chain (DP 25-36) and B3 chain (DP ≥ 37) increased. Moreover, the short-range ordered structure of starch was ordered first and then disordered. The starch granules remained unchanged in an A-crystal form, but the crystallinity increased first and then decreased. The average particle size of starch granules decreased, corrosive pores appeared on the surface and the polarized cross remained. In conclusion, fermentation of waxy rice flour affects the fine structure of starch, which provides a theoretical basis for producing Youguo and for deep fermentation of waxy rice flour.
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