食品科学 ›› 2005, Vol. 26 ›› Issue (12): 94-98.

• 基础研究 • 上一篇    下一篇

发酵产物对发酵米粉流变性的影响

 彭荷花, 鲁战会, 李永玉, 李里特, 辰巳英三   

  1. 中国农业大学食品科学与营养工程学院,日本农林水产省国际农林水产业研究中心
  • 出版日期:2005-12-15 发布日期:2011-10-01

Effect of Fermentation Metabolites on the Rheological Characteristics of Fermented Rice Noodles

 PENG  He-Hua, LU  Zhan-Hui, LI  Yong-Yu, LI  Li-Te, CHEN  Si-Ying-San   

  1. 1.College of Food Science and Nutritional Engineering, China Agricultural University; 2.Japan International Research Center for Agricultural Sciences, Ministry of Agriculture, Forestry and Fisheries, 1-2 Ohwashi, Tsukuba
  • Online:2005-12-15 Published:2011-10-01

摘要: 本文为了研究发酵产生的酸和酶对米粉流变性的影响,采用发酵中的主要酸(乳酸、醋酸)和酶(α-淀粉酶、β-淀粉酶、淀粉葡萄糖苷酶、脂肪酶、蛋白酶)以及一些常见的酸(盐酸、甲酸、柠檬酸)处理米粉的原料,用流变仪测定米粉的流变性。结果表明:这些处理方式中对米粉流变性影响较显著的是:pH4.0、pH5.0的乳酸-乳酸钠缓冲液,α-淀粉酶,蛋白酶,脂肪酶。它们都在不同程度上增加了米粉的最大破断应力和最大破断应变,改善了米粉的流变性。本文还从大米中蛋白质和二硫键的含量会影响大米的蒸煮品质出发,研究了大米粉中蛋白质含量和二硫键含量对米粉流变性的影响,较低蛋白质、二硫键含量有利于淀粉成胶。

关键词: 发酵, 米粉, 流变性

Abstract: Polished rice grains were treated with various acid (lactic acid, acetic acid) and enzyme (α-amylase, β-amylase, amyloglucosidase, lipase, proteinase) solutions, which are typical fermentation metabolites during the processing of fermented rice noodles, to investigate their effects on the rheological chardcteristics of rice noodles. The rheological characteristics were mensurated by a rheomete.The maximum stress and maximum strain of rice noodles treated with pH4.0, pH5.0 lactic acid sodium lactate buffer,α-amylase,proteinase, lipase were improved significantly. Because protein and disulfide bond can affect the cooking properties of rice, the effects of contents of protein and disulfide bond on rice noodle rheological characteristics were also studied. Lower protein, disulfide contents are benefit to gel forming.

Key words: fermentation, rice noodle, rheological characteristic