食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 95 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029214

研究报告

方竹笋超微粉对大米淀粉理化和结构特性的影响

  • 黄艺 ,
  • 张同芳 ,
  • 张甫生 ,
  • 杨金来 ,
  • 吴良如 ,
  • 郑炯
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  • 1(西南大学 食品科学学院,食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
    2(国家林业和草原局竹子研究开发中心,浙江 杭州,310012)
第一作者：本科生(吴良如研究员和郑炯副教授为共同通信作者,E-mail:bamshoots@163.com;zhengjiong_swu@126.com)

收稿日期: 2021-09-02

  修回日期: 2021-11-01

  网络出版日期: 2022-12-20

基金资助

重庆市自然科学基金面上项目(cstc2020jcyj-msxmX0392);重庆市林业局科技兴林项目(2021-8);贵州省特色林业产业研发项目(2020-28);中央高校基本科研业务费重点项目(XDJK2020B045)

收起

Effects of Chimonobambusa quadrangularis shoot superfine powder on physicochemical and structural properties of rice starch

  • HUANG Yi ,
  • ZHANG Tongfang ,
  • ZHANG Fusheng ,
  • YANG Jinlai ,
  • WU Liangru ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University), Chongqing 400715, China)
    2(China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2021-09-02

  Revised date: 2021-11-01

  Online published: 2022-12-20

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摘要

为了拓展方竹笋超微粉(Chimonobambusa quadrangularis shoot superfine powder,CQSSP)的应用范围,该文探究了CQSSP对大米淀粉糊化、流变、结晶结构、红外光谱、微观结构等特性的影响。结果表明,添加CQSSP后的大米淀粉峰值黏度、终值黏度、崩解值和回生值均降低,糊化温度升高,表明CQSSP能降低大米淀粉的黏度,抑制淀粉短期回生并提升淀粉颗粒热稳定性;大米淀粉糊的剪切应力随CQSSP的添加呈现递减趋势;添加CQSSP使大米淀粉的储能模量G'、损耗模量G″、稠度系数K 值以及结晶度均降低,凝胶强度变弱;由红外光谱分析发现CQSSP可能与淀粉分子形成氢键等相互作用,但对大米淀粉晶体结构没有影响;通过扫描电镜可知,添加CQSSP后淀粉凝胶结构的不规则孔洞增加,并随添加量的增加变化更为显著。研究结果可以为CQSSP在淀粉类食品中的应用提供理论参考。

关键词： 方竹笋; 大米淀粉; 糊化; 流变; 微观结构

本文引用格式

黄艺 , 张同芳 , 张甫生 , 杨金来 , 吴良如 , 郑炯 . 方竹笋超微粉对大米淀粉理化和结构特性的影响[J]. 食品与发酵工业, 2022 , 48(22) : 95 -100 . DOI: 10.13995/j.cnki.11-1802/ts.029214

Abstract

To expand the application range of Chimonobambusa quadrangularis shoot superfine powder (CQSSP), the effects of CQSSP on pasting, rheology, crystal structure, infrared spectrum and microstructure of rice starch were investigated. The results showed that the peak viscosity, final viscosity, breakdown value and setback value of rice starch decreased after adding CQSSP, and the gelatinization temperature increased, indicating that CQSSP could reduce the viscosity of rice starch, inhibit the short-term retrograde of starch and improve the thermal stability of starch particles. The shear stress of rice starch paste decreased with the addition of CQSSP. The storage modulus G', loss modulus G″, consistency coefficient K and crystallinity of rice starch decreased with the addition of CQSSP, and the gel strength weakened. FTIR analysis showed that CQSSP may interact with starch molecules to form hydrogen bonds, but it did not affect the crystal structure of rice starch. Scanning electron microscopy showed that the irregular holes structure of starch gel increased after adding CQSSP, and the change was more significant with the increase of the addition level. The results can provide a theoretical reference for the application of CQSSP in starch foods.

Key words： Chimonobambusa quadrangularis shoot; rice starch; pasting; rheology; microstructure

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