食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 304 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042605

研究报告

大米淀粉结构与功能性质相关性分析及其在珍珠粉圆中应用初探

  • 李梦锦 ,
  • 张昊 ,
  • 冯伟 ,
  • 王涛 ,
  • 李亚男 ,
  • 霍坚 ,
  • 刘莉 ,
  • 王韧
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(南京农业大学 食品科学技术学院,江苏 南京,210095)
    3(湖南聚宝金昊生物科技有限公司,湖南 湘潭,411100)
第一作者:硕士研究生(王韧教授为通信作者,E-mail:nedved_wr@jiangnan.edu.cn)

收稿日期: 2025-03-04

  修回日期: 2025-04-17

  网络出版日期: 2025-12-25

基金资助

国家重点研发计划项目(2023YFD2100803);国家自然科学基金青年基金项目(32472370)

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Correlation analysis of structural and functional properties of rice starch and its application in starch pearl:A preliminary study

  • LI Mengjin ,
  • ZHANG Hao ,
  • FENG Wei ,
  • WANG Tao ,
  • LI Yanan ,
  • HUO Jian ,
  • LIU Li ,
  • WANG Ren
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    3(Hunan Ju Bao Jin Hao Biotechnology Co.Ltd., Xiangtan 411100, China)

Received date: 2025-03-04

  Revised date: 2025-04-17

  Online published: 2025-12-25

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摘要

大米淀粉凭借颗粒小、粒度均匀等特性广泛应用于食品和纺织行业,而品种差异性导致的直链淀粉(amylose,AM)含量跨度广、分子/结晶结构多样,赋予其差异化的加工功能特性。该文旨在利用聚类相关性分析探究不同品种的大米淀粉结构和功能特性之间的关系,并初探大米淀粉在珍珠粉圆中的应用潜力。结果表明,12种大米淀粉均呈现典型A型晶体结构,其AM含量跨度达0.83%~29.01%,相对结晶度与糊化焓值呈正相关。基于AM含量梯度差异,黏度分析图谱可划分为中高AM型、低AM型及糯稻型三类。短期老化过程中,AM显著影响凝胶特性。大米淀粉添加可改善产品低温稳定性,与对照组相比,4 ℃/4 h硬度增加率显著降低了20.7%~55.5%(P<0.05)。当粳米添加量为30%(质量分数)时,产品体现出最佳适口性,感官特性与质构协同体现产品状态。以上结果表明,大米淀粉具有应用于珍珠粉圆中的可行性及潜力,为珍珠粉圆制品原料优化提供新思路。

关键词： 大米淀粉; 结构; 功能性质; 相关性; 珍珠粉圆

本文引用格式

李梦锦 , 张昊 , 冯伟 , 王涛 , 李亚男 , 霍坚 , 刘莉 , 王韧 . 大米淀粉结构与功能性质相关性分析及其在珍珠粉圆中应用初探[J]. 食品与发酵工业, 2025 , 51(23) : 304 -311 . DOI: 10.13995/j.cnki.11-1802/ts.042605

Abstract

Rice starch has small particle size and uniform distribution, making it widely used in food and textile industries.Varietal differences contribute to the wide span of straight-chain amylose (AM) content and diverse molecular/crystalline structures, endowing it with differentiated processing and functional properties.This study aims to investigate the relationship between the structural and functional properties of different varieties of rice starch using cluster correlation analysis, and preliminarily evaluate the potential of rice starch for application in starch pearl.Results showed that all 12 varieties of rice starch exhibited typical A-type crystal structure with AM content spanning 0.83%-29.01%.The relative crystallinity was positively correlated with the gelatinization enthalpy.Based on the difference of AM content gradients, RVA profiles could be categorized into three types:medium-high AM type, low AM type and glutinous rice type.During short-term retrogradation, AM significantly influenced gel properties.The incorporation of rice starch improved the low-temperature stability of products (20.7%-55.5% reduction in the increase rate of hardness at 4 ℃/4 h compared with the control, P<0.05).When the addition of japonica rice was 30%, the product showed optimal palatability, where the sensory properties and texture synergized to exhibit the product properties.These findings indicate that rice starch has the feasibility and potential to be applied in starch pearl, providing new insights for raw material optimization in starch pearl products.

Key words： rice starch; structure; functional properties; correlation analysis; starch pearl

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