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乳酸菌发酵改善米粉食用品质的机理
引用本文:闵伟红,李里特,鲁战会,楼湖冰,辰巳英三.乳酸菌发酵改善米粉食用品质的机理[J].食品与发酵工业,2003,29(6):5-9,13.
作者姓名:闵伟红  李里特  鲁战会  楼湖冰  辰巳英三
作者单位:1. 中国农业大学食品学院,北京,100083
2. 日本农林水产省国际农林水产研究中心,日本筑波
摘    要:以早籼稻为原料 ,研究了以乳酸菌发酵改善大米淀粉凝胶食用品质的机理 ,揭示了大米淀粉的功能性与结构之间的关系。GPC结果表明 ,淀粉颗粒经过凝胶柱被分成 2部分(FrⅠ ,FrⅡ ) ,FrⅠ区为支链淀粉 ,FrⅡ区为直链淀粉。乳酸菌发酵使大米中的支链淀粉的平均聚合度由 12 6 76 3GLU降低到 115 0 0 4GLU ,而直链淀粉的平均聚合度由 2 975 3GLU增加到 35 6 3 2GLU ;支链淀粉的平均链长由 6 1 2GLU下降到 4 5 0GLU ,直链淀粉的平均链长由 2 3 7GLU增加到 2 8 4GLU ;直链淀粉的含量由 12 33%增加到 17 37% ;蛋白质含量由6 89%下降到 4 2 0 %。拉伸试验证明 ,乳酸菌发酵使米粉的最大破短应力显著增强 ( p <0 0 1) ,伸展率 /断面收缩率及最大破短应变显著增加 ( p <0 0 1) ,杨氏模量显著下降 (p <0 0 1) ,经感官评定 ,米粉筋道柔韧。

关 键 词:米粉  GPC  平均聚合度  平均链

Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
Min Weihong,Li Lite Lu Zhanhui,Lou Hubing,Eizo Tatsumi.Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation[J].Food and Fermentation Industries,2003,29(6):5-9,13.
Authors:Min Weihong  Li Lite Lu Zhanhui  Lou Hubing  Eizo Tatsumi
Affiliation:Min Weihong 1 Li Lite 1 Lu Zhanhui 1 Lou Hubing 1 Eizo Tatsumi 2 1
Abstract:The mechanism of improving eating quality of rice noodles by lactic acid bacteria fermentation was studied in this paper. The starch molecular profile could be divided into two distinct fractions (FrⅠ,FrⅡ),FrⅠ was the amylopectin fraction and FrⅡ was the amylose fraction.The number of average molecular polymerization (DPn) of amylopectin decreased from 12*#676.3 GLU to 11*#500.4GLU by lactic acid bacteria fermentation, while DPn of the amylose increased from 2*#975.3 to 3*#563.2GLU. The average chain length of FrⅠ decreased from 61 2GLU to 45 0GLU and FrⅡ increased from 23 7GLu to 28 4GLU.Amylose content increased from 12 33% to17 37% and protein content decreased from 6 89% to 4 2%. Experiments of extensibility showed that the maximum breaking train,the maximum breaking stress and stretch ratio/shrink ratio of section increased significantly(p<0.01), but Young's modulus decreased significantly(p<0.01).Sensory evaluation showed that fermented rice noodles had favorite mouth feel.Conclusively,a relationship between starch structure and functional properties could be built from this study.
Keywords:rice  noodles  GPC  average molecular polymerization  average chain length
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