摘要
以新米和陈米相同粒径的米粉为试验材料,对比它们经超声处理后的粒度分布、显微形态、水结合能力及米胶质构的变化,考察超声处理对新米和陈米中淀粉颗粒间解离及米胶质构的影响,揭示陈化引起大米品质劣变的原因。结果表明:大米陈化后淀粉颗粒间难于解离,中间粒径的淀粉颗粒峰体积分数由64.907%降到40.927%,水结合能力由1.46 g/g显著降到1.35 g/g。超声处理可明显促进陈米中淀粉颗粒间的解离,显著提高水结合能力,进而改善陈米米胶的质构。陈米经超声处理30 min,水结合能力提高到1.44 g/g,达到新米水平,米胶质构与新米接近。陈米经超声处理180 min,其粒度分布、水结合能力及米胶的黏性、弹性和咀嚼性均好于或达到新米水平。陈化引起淀粉颗粒间难于解离,降低了水结合能力,这可能是大米品质陈化劣变的原因之一。超声处理可明显改善陈米米胶的质构,研究结果对揭示稻米陈化机制以及调控大米品质具有重要意义。
Taking the rice flour with the same particle size of fresh and aged rice as research materials,the changes of particle size distribution,microstructure,water binding capacity and rice gel texture after ultrasonic treatment were compared,in order that the effects of ultrasonic treatment on the dissociation between starch granules and rice gel texture of fresh and aged rice were investigated,revealing the underlying reasons of quality deterioration caused by rice aging.The results showed that the starch granules were difficult to dissociate after rice aging,the peak volume fraction of starch granules with intermediate particle size decreased from 64.907%to 40.927%,and the water binding capacity decreased significantly from 1.46 g/g to 1.35 g/g.Ultrasonic treatment could significantly promote the dissociation between starch granules in aged rice,significantly increase the water binding ability,and then improve the gel texture of aged rice.After ultrasonic treatment for 30 min,the water binding capacity of aged rice could be improved to 1.44 g/g,approaching to the level of fresh rice,and the gel texture of aged rice was close to that of fresh rice.After ultrasonic treatment for 180 min,for the aged rice,its particle size distribution,water binding capacity,stickiness,elasticity and chewability of rice gel were better than or reached the level of fresh rice.Rice aging caused the difficulty of dissociation between starch granules and reduces the water binding capacity,which could be one of the underlying reasons for the quality deterioration of rice aging.Ultrasonic treatment could significantly improve the gel texture of aged rice,which was of great significance to reveal the aging mechanism of rice storage and regulate rice quality.
作者
朱世民
郭玉宝
宋睿
魏秦
许子鑫
Zhu Shimin;Guo Yubao;Song Rui;Wei Qin;Xu Zixin(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第5期31-38,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31671784)。
关键词
大米
陈化
超声处理
解离
品质劣变
rice
aging
ultrasonic treatment
disassociation
quality deterioration
