蛋白含量对早籼米粉的微观结构和功能特性的影响

徐晶冰; 王韧; 于秋生; 冯伟; 王莉; 罗小虎; 李亚男; 张名位; 陈正行

doi:10.13386/j.issn1002-0306.2016.17.003

蛋白含量对早籼米粉的微观结构和功能特性的影响

1. 江南大学食品学院粮食发酵工艺与技术国家工程实验室
2. 广东省农业科学院蚕业与农产品加工研究所

基金项目:

国家自然科学基金(31201381,31471616)；公益性行业(农业)科研专项(201303071、201203037、201303069)；

详细信息

作者简介:
徐晶冰(1991-),女,硕士研究生,从事粮食精深加工研究,E-mail:grace911229@163.com。;

陈正行(1960-),男,博士,教授,从事粮食精深加工研究,E-mail:zxchen_2008@126.com。;

中图分类号: TS236
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出版历程
- 收稿日期: 2016-01-31

Effect of protein content on the microstructure and functional properties of indica rice flour

National Engineering Laboratory of Cereal Fermentation Technology,Food College,Jiangnan University
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences

摘要

摘要: 本文采用数学方程拟合的方法制备出了不同蛋白含量的早籼米粉,并研究蛋白含量对籼米粉的糊化、长期回生性质、微观结构、结晶结构和凝胶强度的影响。结果表明:蛋白含量越低,籼米粉表面越光滑,糊化后的凝胶网络结构聚合也越紧密。随着蛋白含量减少,早籼米粉长期回生后的热焓值逐渐降低,表明蛋白含量减少可延缓回生。籼米粉的凝胶强度也发生改变,回复力、咀嚼性和硬度都增大,而胶粘性减小。并且,不同蛋白含量籼米粉样品的X-射线衍射图均显示为A型结晶,在15.17°有一个峰,在17.17°和18.14°处为一个双峰,在23.32°处又有一个单峰;结晶度也相差不大,分别为24.26%、21.79%、19.91%、21.45%、18.73%和21.74%,可见,蛋白含量对该籼米粉的结晶结构影响不显著（p>0.05）。从以上结果分析可推测,蛋白含量和籼米粉原料的相关性能性质确实存在密切的联系。
- 籼米 /
- 蛋白 /
- 微观结构 /
- 凝胶强度 /
- 结晶结构
Abstract: The method of mathematical equations ' simulation was used to prepare early indica rice flour with different protein contents( 0.5%,1.0%,3.0%,5.0% and 6.0%),and then the effect of protein content on gelatinization,the long- term retrogradation properties,microstructure,gel strength and crystallinity of early indica rice flour were investigated. The results showed that as the protein content was decreased,flour surface became smoother and microstructure of rice gel were tighter. The enthalpy value after long- term retrogradation was gradually reduced with the decrease of protein content,which indicated that low protein content could delay retrogradation.The indica rice gel strength also changed,when protein content was decreased,restoring force and chewiness force were increased,adhesiveness was decreased,and hardness was increased.The X- ray diffraction patterns of these six rice flours showed similarly a peak centered on 2θ = 15.17°,a doublet on 17.17° and 18.14°,and another single peak at 23.32°.And the crystallinity were 24.26%,21.79%,19.91%,21.45%,18.73% and 21.74%respectively.Consequently,protein content had little impact on the indica rice's crystallinity.All the results indicated that protein content interacted closely with related properties of indica rice.
- indica rice /
- protein /
- microstructure /
- gel strength /
- crystallinity

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