柠檬酸脱镉对糙米粉结构及理化性质的影响吴亚楠1鞠兴荣1王志高2.DOC

柠檬酸脱镉对糙米粉结构及理化性质的影响 1 鞠兴荣1 王志高2 何荣1 袁建1 邢常瑞1( （南京财经大学食品科学与工程学院；江苏省现代粮食流通与安全协同创新中心；江苏高校粮油质量安全控制及深加工重点实验室1，南京 210023） （江南大学学院2，214122） 摘 要 进一步了解柠檬酸脱镉是否会品质，采用扫描电镜、X射线衍射仪、傅里叶变换红外光谱仪、差示扫描量热仪、快速黏度分析仪对柠檬酸脱镉前后糙米粉的结构及理化性质进行了测定。结果显示：酸处理糙米粉的直链淀粉含量显著低于原糙米粉；酸处理糙米粉的表面变得粗糙，小颗粒数目增多未改变晶体类型，也未产生新的化学键或基团；酸处理糙米粉的糊化开始温度、峰值温度、糊化终止温度均显著降低，但吸热焓增大；酸处理糙米粉的最高黏度、崩解值显著增大，最低黏度、最终黏度、回生值、糊化温度降低后糙米粉发生显著变化，但品质有所提高。 关键词 柠檬酸 镉 糙米粉 结构 理化性质 中图分类号： 文献标识码：A 文章编号：1003-0174（ ） - - Effect of removing cadmium with citric acid on the structure and physicochemical properties of brown rice flour Wu Yanan1 Ju Xingrong1 Wangzhigao2 He Rong1 Yuan Jian1 Xing Changrui1 （College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics1, Nanjing 210023） (School of Food Science and Technology, Jiangnan University2, Wuxi 214122) Abstract This study was based on our previous study of removing cadmium (Cd) from brown rice flour with citric acid. In order to further understand whether removing Cd with citric acid will affect the quality of brown rice flour, scanning electron microscopy, X-ray diffraction, differential scanning calorimeter and rapid viscosity analyzer were used to determine the structure and physicochemical properties of brown rice flour before and after removing Cd with citric acid. The results were as follows: the amylose content of acid treated brown rice flour was significantly lower than that of the original brown rice flour. The surface of brown rice flour with acid treatment became rough, and the number of small starch granules increased. The crystal type of brown rice flour was not changed，and new chemical bonds or groups were not produced in the brown flour with acid treatment. The initial gelatinization temperature, peak gelatinization temperature and pasting termination temperature of acid treated brown rice fl