Hydrothermal treatments of rice starch for improvement of rice noodle quality

Two types of hydrothermal treated rice starches were prepared by annealing and heat-moisture treatment (HMT). Annealing of starch slurry was conducted at 55 °C for 24 h and HMT was applied in starch with 20 g/100 g moisture at 110 °C for 1.5 h, based on the optimization of the treatment conditions. The apparent changes on gelatinization, swelling, RVA paste viscosities and gel hardness of starch were observed. The study on 50% substitution of rice flour with untreated (UR), annealed (AR) or heat-moisture treated (HR) rice starches proved that the cooking and texture quality of rice noodle was substantially affected by the treatments. The composite noodles of flour and hydrothermal treated rice starches exhibited quality parameters which were closer to those of commercial noodles. The results revealed the possibility of utilizing these starches with low quality rice flour so as to produce noodles of acceptable quality. The study also inferred that characterization of RVA paste viscosities and gel texture of flour could become a practical method for predicting the quality of the derived noodle.     

湿热处理对大米淀粉理化性质及其米线品质的影响

以大米淀粉为原料,研究湿热处理对大米淀粉理化性质以及米线品质的影响。结果表明:与未处理大米淀粉相比,湿热处理后,大米淀粉的热学特性中T_0、T_P、T_C、T_C_T0、ΔH均增大;淀粉晶型仍为A型,结晶度增加4.14%;淀粉溶解率和膨润力显著降低,直链淀粉含量显著升高;淀粉糊化黏度、衰减值和回生值明显降低;淀粉凝胶硬度、弹性和耐咀嚼性增强;淀粉白度由89.7降低至80.3;添加20%湿热处理大米淀粉制作的米线感官品质和质构特性得到显著改善,断条率和蒸煮损失率分别降低5.67%,10.13%;大米淀粉溶解率、膨润力、溶解率、凝胶特性和糊化特性可有效预测米线品质。     

高抗性淀粉大米对方便米粉品质及GI值的影响研究

为了开发低GI方便米粉满足糖尿病和超重/肥胖人群的饮食需求,研究高RS大米对方便米粉冲泡特性、质构特性、感官评分、微观结构及GI值的影响。结果表明,高RS的添加提高了方便米粉断条率与吐浆值,降低了感官评分值;方便米粉硬度、咀嚼性有所增加,粘性、弹性、回复性先增加后减少;提高了方便米粉中RS的含量,并使其GI值降低;通过SEM分析,高RS大米较普通大米制作的方便米粉剖面结构更具连续性,结构更为致密,孔洞明显减少;通过XRD分析,添加高RS大米的方便米粉样品在14°附近有一个特征峰,普通大米制作的样品没有。本文为低GI方便米粉的开发与生产实践提供新的思路,但高RS大米对方便米粉品质及GI值的影响机理还需要进一步研究。     

水热处理对大米粉及抗性淀粉性质影响

以大米粉为原料,研究压热法、湿热法、韧化法处理对大米粉及其抗性淀粉成分微观结构、结晶学和热力学性质的影响。研究结果表明,压热处理后,大米粉及其抗性淀粉晶型由A型转化为特殊B型,抗性淀粉在2θ=12.9°、19.8°出现2个特征峰象征脂质淀粉复合物的形成;湿热处理后,大米粉形成有一定淀粉酶抗性的外壳结构,晶型转向A型,升温在115℃附近出现巨大的特征吸热峰;韧化处理后形成了粒度较大但内部疏松的淀粉团粒。表明压热处理后,大米粉及其抗性淀粉形成特殊晶体结构,晶体和热稳定性均提高;湿热处理对大米粉结晶学和热力学性质有一定影响,但对抗性淀粉影响不大;韧化处理对大米粉及抗性淀粉结晶和热力学性质影响不大。     

玉米淀粉对鲜湿米粉品质的影响

研究了玉米淀粉添加量对鲜湿米粉的蒸煮特性、质构特性和感官品质的影响。结果表明,添加玉米淀粉会增加鲜湿米粉的断条率和蒸煮损失,对风味无不良影响。添加3%～5%的玉米淀粉可以显著增加鲜湿米粉的吸水性(P0.05),白度值亦有上升,感官评定分值较高;添加15%～60%玉米淀粉虽然会增加鲜湿米粉的硬度等指标,但断条率及其它品质指标均有劣化的趋势。因此添加3%～5%的玉米淀粉较为适宜,与纯籼米米粉品质最为接近。     

乙酰化羟丙基糯玉米淀粉对速冻汤圆品质的影响

为提高速冻汤圆的食用品质,以乙酰化羟丙基糯玉米淀粉(acetylated hydroxypropyl waxy corn starch,AHWCS)作为品质改良剂,探究其对速冻汤圆的蒸煮、质构特性和感官品质的影响。结果表明,当添加质量分数为20%时,在蒸煮特性方面速冻汤圆失重率为9. 95%、蒸煮损失率为0. 93%、冻裂率为13. 33%,均为最低;汤汁透光率为7. 43%,为最高。在质构特性方面,硬度、咀嚼性较低,质地松软,弹性最高。在感官品质方面,汤圆表面光滑、色泽鲜亮、口感柔软、有浓厚的糯米清香味,感官评分最高,为90. 67分,汤圆品质最佳。因此,添加适当比例的AHWCS可有效改善速冻汤圆的品质,这为其在速冻食品中的应用提供了基础。     

蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响

将蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,考察蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响.结果显示:蜡质玉米淀粉的添加能提高糯米粉的透明度,升高沉降值,同时降低糯米粉的峰值黏度和崩解值.蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,使汤圆的高径比有所降低,冷冻失水率上升.加有蜡质玉米淀粉的速冻汤圆煮制后汤的透明度提高,质构特性...     

糯米淀粉质低脂冰淇淋的品质研究

实验选取籼糯和粳糯两个品种的糯米淀粉,研究了以糯米淀粉为基质的脂肪替代品对低脂冰淇淋品质的影响。结果表明:糯米淀粉加入低脂冰淇淋提高了浆料黏度,降低了冰淇淋成品的硬度,改善了冰淇淋的抗融化性。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现脂肪替代率为25%的籼糯淀粉低脂冰淇淋的感官指标与中脂冰淇淋最接近。表明低脂冰淇淋中糯米淀粉的最适添加量为25%。     

Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

Jeolpyeon, the Korean traditional rice cake, was prepared from the newly developed dry rice flour with 10 and 20% cross-linked resistant starch (RS4) to improve sanitation during processing and to enrich the functional properties of dietary fiber. The rice flour was prepared from white rice ‘Chuchungbyeo’ through soaking, drying and milling using a pin mill with a built-in 120 mesh sieve. The total dietary fiber contents were 44.97% for RS4, 3.57% for rice cake, 7.78 and 11.35% for 10 and 20% RS4 added jeolpyeon, respectively. With an increase in RS4 content, the swelling power, solubility, water binding capacity, and all pasting viscosities decreased, while lightness increased. Cohesiveness and resilience in the 10% RS4 added jeolpyeon was higher than those in the control. The preference test showed that the color and overall quality increased with the addition of RS4 and overall quality was the highest in the 10% RS4 added jeolpyeon.     

添加抗性淀粉对质构米理化性质及食用品质的影响

以高抗性玉米淀粉和大米淀粉为原料,改良单螺杆挤压技术,采用螺旋挤压法制备了质构米,考察了抗性淀粉添加量对质构米抗性淀粉蒸煮稳定性、膨润力、溶解度、硬度、粘性和食用品质的影响。结果表明:高抗性玉米淀粉添加量为12.5%、25%、37.5%、50%的质构米,所含抗性淀粉质量分数分别为4.59%±0.14%、9.21%±0.19%、13.80%±0.22%、18.39%±0.27%,蒸煮后保留率达93.43%～95.37%。抗性淀粉添加量增加,质构米膨润力降低,溶解度增大,米饭硬度增加,粘性下降,显著影响质构米的外观、味道、粘度、硬度和食味的感官得分(p<0.05),对气味无显著性影响。25%添加量的质构米食用品质最优,以质量比1∶1混和精白米后,米饭较基因育种高抗米饭有更高的感官得分。若强调产品功能性,推荐抗性淀粉添加量为50%。      

粳稻脂肪含量对淀粉热力学特性及米饭食味品质的影响

以江苏省种植的直链淀粉含量和蛋白质含量相近的20个粳稻品种为实验材料,采用聚类分析将稻米脂肪含量分为低脂、中脂和高脂三种类型,探究不同脂肪含量稻米回生过程中淀粉热力学特性、米饭食味品质、质构特性变化差异.结果 表明,中脂类型品种未脱脂米粉具有较高的糊化热焓值、较低的回生热焓值和回生度,米饭食味品质和质构特性显著优于低脂...     

聚葡萄糖对大米淀粉凝胶老化特性的影响

为探究聚葡萄糖(PD)对大米淀粉(RS)凝胶老化特性的影响,利用快速黏度分析仪(RVA)、差示扫描量热分析(DSC)、X-射线衍射分析(XRD)和扫描电子显微镜(SEM)研究聚葡萄糖对大米淀粉糊化黏度特性、热特性、晶体结构和微观结构的影响。结果表明,随着聚葡萄糖添加量的增大,大米淀粉糊化的峰值黏度、崩解值和回生值均显著下降(p<0.05);但是糊化温度升高,大米淀粉的糊化焓值和老化焓值均显著降低(p<0.05),大米淀粉凝胶的相对结晶度从14.09%降到8.61%。SEM结果表明添加聚葡萄糖后,大米淀粉凝胶孔洞变小,表面更致密、光滑,说明聚葡萄糖可以抑制大米淀粉凝胶的重结晶,延缓大米淀粉凝胶的老化。     

Effect of tea polyphenols on the retrogradation of rice starch

The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%, 10%, 14%, and 20% TPLs (based on RS weight), respectively. In the DSC analysis, the temperature and enthalpy of starch gelatinization obviously decreased as the polyphenols level increased. After storage at 4 °C, retrogradation enthalpy for RS with 10%, 14%, and 20% TPLs did not appear until storage of 20 days. After 10 days of storage at 4 °C, RS gel with 10%, 14%, or 20% TPLs had almost no recrystallization of the retrogradation. The overall results demonstrate that the marked inhibitory effect of TPLs on the retrogradation of RS.     

水分对淀粉糊化度及鲜湿米粉品质的影响

探究了加水量对淀粉糊化度及鲜湿米粉理化品质、色泽、质构及机械性能的影响。结果表明:水分含量对大米淀粉的糊化程度及米粉品质影响显著;当加水量过低(65%)时,米粉糊化不均匀,形成的淀粉凝胶品质较差,米粉断条率高;当加水量过高(75%)时,形成的粉条易黏连,机械性能较差;加水量在65%~75%范围内,淀粉糊化均匀,制成的鲜湿米粉综合品质较好。     

羟丙基交联木薯淀粉对籼米淀粉老化特性的影响

以籼米淀粉为原料,考察添加不同比例的羟丙基交联木薯淀粉（HP-CLTS）,对籼米淀粉粘度特性以及样品糊化后贮藏过程中持水力、质构特性、外貌形态和红外光谱的影响,发现随HP-CLTS添加量增加,籼米淀粉糊化温度、衰减值逐渐降低,而峰值粘度、热糊粘度、崩解值、终值粘度呈升高趋势。样品贮存过程中持水力增强而凝胶硬度显著下降（p<0.05）;添加HP-CLTS后混合淀粉糊化凝胶4℃老化7d的冻干样品,扫描电镜观察显示添加HP-CLTS的淀粉凝胶具有比纯籼米淀粉更疏松多孔的网络空腔结构,从微观结构上证明了HP-CLTS具有高的持水能力,能老化过程中凝胶水分损失;凝胶傅里叶红外光谱显示随HP-CLTS添加量增加1047cm-1处吸收峰减弱,而1022cm-1处的峰强度增强,说明HP-CLTS能够抑制籼米淀粉老化结晶。结果表明添加一定量HP-CLTS能有效抑制籼米淀粉老化。      

变性淀粉对面包品质的影响

采用改良一次发酵法制作面包,将交联淀粉、醋酸酯淀粉、交联酯化淀粉分别添加到面包中,详细探讨了变性淀粉用量对面包比容、水分含量、保水性及硬度等品质指标的影响,旨在为提高面包的品质,延缓其老化作用提供有益的帮助.结果表明:不同变性淀粉的添加量不同对面包品质有不同程度的影响.适量添加(1%～3%)变性淀粉可使面包的比容增大、含水量提高、保水性增强、硬度降低,对延缓面包老化起到一定作用.其中交联酯化淀粉可弥补单一改性淀粉的不足,更适合添加到面包中,对改善面包品质、延缓面包老化比交联淀粉和醋酸酯淀粉更明显.     

抗性淀粉对面条品质影响的研究

采用压热一酶法制备小麦抗性淀粉,并测定其持水性、乳化性和黏度特性.研究了小麦抗性淀粉对面团流变学特性、面条的物性参数(如硬度、黏聚性、弹性等)和食用品质的影响,并添加谷朊粉以改善面条品质.实验结果表明:小麦抗性淀粉的持水性、乳化性和黏度特性均显著低于小麦淀粉.随着抗性淀粉添加量的增加,面粉的粉质特性显示面团的吸水率增高,稳定时间减少,弱化度增加;面条的物性参数显示黏聚性和弹性在8%RS时分别达到最小值和最大值,但变化不明显,而面条的硬度和黏着性则变化较大.最终确定添加8%抗性淀粉、2%谷朊粉时,所制作的面的品质达到最佳.     

Effect of the addition of fatty acids on rice starch properties

The effect of the addition of the two fatty acids (stearic and linoleic acid) on starch pasting, thermal properties and the leaching of amylose during the gelatinization process are presented. The addition of stearic acid (C18:0) at 1.0% level (w/w, on the basis of starch) significantly changed starch pasting characteristics in peak viscosity (P < 0.05), breakdown (P < 0.001) and time to peak viscosity (P < 0.001) as measured by RVA. In contrast, the addition of linoleic acid (C18:2) showed less impact on the three RVA parameters. Thermal studies with DSC suggested that the addition of both fatty acids did not significantly influence the starch gelatinization behaviour as reflected in peak width and enthalpy but there was a decrease in peak temperature. However, the addition of the saturated fatty acid produced a significant decrease in the retrogradation endotherm (P < 0.01) compared to that of native starch. It is suggested that the saturated fatty acid complexes with amylose and is preferentially introduced into the starch granule. The double bond in the linoleic acid apparently hinders complexation. After complexation, hydrophobicity was further enhanced with the content of amylose in the hot-water soluble fraction being significantly reduced (P < 0.01) as determined by HPLC.     

Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

The effect of three different rice varieties with different starch shapes (Seolgaeng (SG), round starch structure; Samkwang (SK), polygonal starch structure and Boramchan (BRC), polygonal starch structure) on rice flour characteristics and gluten‐free bread baking quality was investigated. Rice flours were produced by dry milling and passed through a 200 mesh sieve. Electron microscopy revealed that the structure of SG grains, with round starch granules, possessed larger void spaces than SK and BRC, composed of polygonal starch granules. For this reason, SG grain had low grain hardness and consequently, it was milled to a fine flour with low damaged starch content. The thermo‐mechanical properties were determined by Mixolab, which revealed that SG was gelatinised rapidly and maintained high viscosity after gelatinisation. These characteristics gave SG flour the ability to build up bread structure without gluten. Specific volume and crumb hardness of gluten‐free rice breads made of SG, SK and BRC flours were 3.37, 3.11 and 2.12 mL g^?1 and 2.61, 2.76 and 6.46 N, respectively. The SG flour with round starch structure is appropriate for making gluten‐free rice breads.     

不同粳米的淀粉及其糊化特性与食用性能的研究

为探索粳米的淀粉特性对粳米饭食用性能的影响,揭示不同粳米的淀粉及其糊化特性与食用性能之间的关系。本实验以10个粳米品种为材料,测定粳米的直链淀粉含量、结晶度和支链淀粉的分支链长等淀粉特性,分析淀粉特性与其糊化特性的相关性,并建立淀粉特性与食用性能的线性回归方程。结果表明:直链淀粉含量与崩解值极显著负相关（r=-0.781,p<0.01）,B1链与峰值粘度、崩解值均呈极显著负相关（r=-0.878、p<0.01;r=-0.924,p<0.01）,短A链与峰值粘度、崩解值则呈极显著正相关（r=0.874、p<0.01;r=0.938,p<0.01）,而B2链只与热浆粘度和崩解值的相关性显著,B3+链与糊化特性的相关性不显著。利用逐步回归分析的方法建立了硬度、粘着性、弹性、内聚性、回复性和感官得分等食用性能指标的线性回归方程,通过回归方程可以对粳米的食用性能进行预测。食用性能较好的粳米,短A链含量较高,而直链淀粉含量、B1链含量和结晶度较低。