加热时间对大米淀粉特性及抗性淀粉含量的影响-食品科学.PDF

34 2010, Vol. 31, No. 15 食品科学 ※基础研究 赵 娜，杨 超，田斌强，孙智达 * ，谢笔钧 (华中农业大学食品科学技术学院，湖北 武汉 430070) ：采用不同的加热时间对大米进行处理，并从加热处理过的大米中提取淀粉，采用电镜扫描仪、差示扫 描量热仪、质构仪、流变仪等检测仪器研究加热时间对大米淀粉的颗粒形貌、热力学性质、凝胶特性、流变等 性质的影响，采用酶解法测定加热处理过的大米中抗性淀粉的含量。结果表明：随着加热时间的延长，淀粉的膨 润力与溶解度先增大后减小；加热时间在 0 ～10min 时，抗性淀粉含量减少，其范围为 18.01%～8.10% ；淀粉颗 粒由单个独立的颗粒逐渐膨胀至相互粘连，糊化焓值降低；硬度、延伸性等都有不同程度的变化；淀粉糊的剪切 稳定性降低。 ：大米淀粉；抗性淀粉含量；颗粒形貌；热力学性质；流变性 Effect of Heating Time on Starch Properties and Content of Resistant Starch in Rice ZHAO Na ，YANG Chao ，TIAN Bin-qiang ，SUN Zhi-da*，XIE Bi-jun (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract：In this work, rice was subjected to heating treatment for different time periods. Rice starch was extracted from heated rice and used to explore the effect of heating time on its granular morphology, thermomechanical properties, gel characteristics and rheology behavior measured using SEM, DSC, texture analyzer and rheometer. Resistant starch content was determined by enzymatic hydrolysis method. With prolonged heating time, the swelling power and solubility of rice starch initially increased, followed by a decrease, and the content of resistant starch decreased by 18.01% －8.10% during 0 －10 min. Starch granular morphology was converted to adhesive granules from single independent granules due to swelling. Gelatinization enthalpy value also decreased from 5.862 to 0.532 J/g. Different changes in the hardness and elongation of starch from heated rice were also observed. In addition, the shear stability of rice starch paste changed downward. Key words ：rice starch ；resistant starch content ；granule morphology ；thermomechanical property ；rheology behavior 中图分