黑糯米和血糯米淀粉结构及物化性质的对比分析

本研究从黑糯米、血糯米中提取淀粉，对其表观结构、球晶结构、支链链长、结晶结构、短程结构、黏度性质、糊化性质、老化性质进行对比分析。结果表明：两种淀粉颗粒形态类似，均具有双折射现象；黑糯米淀粉支链中A链、B2链所占比例较低，B1链、B3链所占比例较高；X衍射结果表明，两种淀粉均属于A型晶体，血糯米淀粉相对结晶度较高；红外结果表明，血糯米淀粉有序程度较高，无序程度较低；黏度结果表明，血糯米淀粉峰值黏度、崩解值较高，回升值、糊化温度较低；热力学结果表明，黑糯米淀粉起始温度、峰值温度、终止温度均较高，且更容易发生老化。两种淀粉在结构特性、物化性质方面存在差异，为指导糯米原材料的选用及其在食品工业中的合理开发利用和深加工提供理论依据。

Comparative Analysis of Starch Structure and Physicochemical Properties between Black Glutinous Rice and Red Glutinous Rice

In this study, starch was extracted from black glutinous rice and red glutinous rice. The apparent structure, spherulite structure, branched chain length, crystalline structure, short-range structure, viscosity properties, gelatinization properties and retrogradation properties were compared and analyzed. The results showed that the morphology of the two starch granules was similar and both had birefringence. The proportion of A chain and B2 chain in amylopectin for black glutinous rice starch was lower, while the proportion of B1 chain and B3 chain was higher. The X-ray diffraction results showed that the two kinds of starch had A-type polymorph, and the relative crystallinity of red glutinous rice starch was higher. The FTIR results showed that the order degree of black glutinous rice starch was higher and the disorder degree was lower. The viscosity results showed that the peak viscosity and disintegration value of red glutinous rice starch were higher, and the retrograde value and gelatinization temperature were lower. The thermodynamic results showed that the onset temperature, peak temperature and conclusion temperature of black glutinous rice starch were all higher, and the aging was more likely to occur. The differences of the two kinds of starch in structure and physicochemical properties provide a theoretical basis for the introduction of glutinous rice raw materials and their rational development and utilization and further processing in the food industry.