摘要
为探究脱乙酰魔芋葡甘露聚糖(deacetylated konjac glucomannan,DKGM)改善挤压熟化米粉品质的机制,该研究考察不同脱乙酰度DKGM(0%、27.62%、47.62%、59.81%、76.19%)对米粉糊化及流变性质、蒸煮品质、质构特性的影响,并通过X射线衍射、傅里叶变换红外光谱、扫描电镜探究其作用机理。结果表明,DKGM能显著缩短米粉的最佳蒸煮时间,降低断条率,增加透光率。其中适度脱乙酰的DKGM(47.62%)使米粉的蒸煮损失率由9.59%降至5.00%,硬度由1544.79 g降至1158.00 g。而高脱乙酰度DKGM(76.19%)组米粉蒸煮损失率仅比纯大米粉组降低了1.07%。X射线衍射分析表明DKGM能够抑制淀粉的重结晶,延缓老化。扫描电镜观察发现,添加DKGM使米粉具有更均匀的网络结构,但当DKGM脱乙酰度超过59.81%时,米粉结构变得松散。因此,添加适度脱乙酰的DKGM(47.62%)能够显著改善米粉蒸煮品质及质构特性。该研究可为DKGM在米制品中的应用提供理论依据,拓宽了魔芋葡甘露聚糖在食品加工中的应用。
To study the mechanism of deacetylated konjac glucomannan(DKGM)improving the quality of extruded cooked rice noodles,the effect of the degree of deacetylation of DKGM(0%,27.62%,47.62%,59.81%,76.19%)on the quality of rice noodles was investigated by determining the pasting and rheological properties,cooking and texture characteristics of the noodles.In addition,the influence mechanism was studied by X-ray diffraction,Fourier transform infrared spectroscopy,and scanning electron microscopy.Results demonstrated that DKGM could significantly shorten the optimal cooking time of rice noodles,reduce the broken rate,and increase the light transmission rate.The moderately deacetylated DKGM(47.62%)reduced the cooking loss of rice noodles from 9.59%to 5.00%and the hardness from 1544.79 g to 1158.00 g.The highly deacetylated DKGM(76.19%)reduced the cooking loss of rice noodles by only 1.07%in comparison with the control group.X-ray diffraction analysis showed that DKGM could inhibit the recrystallization of starch and delay aging.Scanning electron microscopy revealed that the addition of DKGM gave the rice noodles a more homogeneous network structure,but when the degree of DKGM deacetylation exceeded 59.81%,the structure of the rice noodles became loose.Therefore,the addition of moderately deacetylated DKGM(47.62%)could appreciably improve the cooking quality and textural properties of rice noodles.This study can support the theoretical basis for the application of DKGM in rice products and extend the application of konjac glucomannan in food processing.
作者
赵琦
覃小丽
王豪缘
杨悦
刘合文
刘雄
ZHAO Qi;QIN Xiaoli;WANG Haoyuan;YANG Yue;LIU Hewen;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Western Food Industry Technology Research Institute,Chongqing 402284,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第13期190-197,共8页
Food and Fermentation Industries
关键词
脱乙酰魔芋葡甘露聚糖
挤压熟化米粉
糊化特性
蒸煮品质
质构特性
微观结构
deacetylated konjac glucomannan
extruded cooked rice noodle
pasting properties
cooking quality
textural properties
microstructure
