高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响

doi:10.7506/spkx1002-6630-20220505-044

食品科学 ›› 2023, Vol. 44 ›› Issue (6): 116-124.doi: 10.7506/spkx1002-6630-20220505-044

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响

张淑仪，许祥，张林华，孟令晗，汤晓智

（南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023）

出版日期:2023-03-27 发布日期:2023-03-27
基金资助:
江苏高校优势学科建设工程资助项目（苏政办发〔2018〕87号）

Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles

ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi

(Modern Grain Circulation and Security Collaborative innovation Center, Key Laboratory of Grains and Oils Quality Control and Further Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Online:2023-03-27 Published:2023-03-27

摘要/Abstract

摘要： 制备挤压荞麦面条，研究不同添加量（10%、20%、25%、30%）的高直链玉米淀粉（m/m，基于全粉）对挤压荞麦面条结构、蒸煮品质及消化特性的影响。结果表明，随着高直链玉米淀粉添加量的增加，挤压面条直径减小，糊化度降低。X射线衍射结果表明添加高直链玉米淀粉后，面条除了V型结晶峰外还存在未完全糊化的直链淀粉的典型B型峰。热力学性质结果也表明直链淀粉发生部分糊化。添加高直链玉米淀粉后，面条色泽变浅变亮，最佳蒸煮时间缩短，蒸煮损失率由9.90%增加到12.43%。当高直链玉米淀粉添加量为25%时，面条开始出现断条。面条硬度由2 105.709 g显著增加至3 680.401 g，弹性由0.961降低至0.866。扫描电镜结果表明，随着高直链玉米淀粉添加量的增加，致密的面条结构逐渐出现裂纹，且面条截面有较多未完全糊化的淀粉颗粒。淀粉体外消化实验表明，随着高直链玉米淀粉添加量的增加，淀粉水解率逐渐下降，预计血糖指数减小，抗性淀粉含量增加。当高直链玉米淀粉添加量为30%时，挤压荞麦面条的预计血糖指数从74.28降至66.31，抗性淀粉含量从34.43%增加至47.86%。

关键词: 挤压荞麦面条；高直链玉米淀粉；淀粉水解率；抗性淀粉

Abstract: The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored. The results showed that the diameter and gelatinization degree of extruded noodles decreased with increasing addition of high amylose corn starch. The X-ray diffraction results showed that noodles with added high amylose corn starch exhibited the typical B-type peaks of amylose not completely gelatinized in addition to V-type crystallization peaks. Thermodynamic properties also indicated partial gelatinization of amylose. After addition of high amylose corn starch, the color of noodles became lighter and brighter, the optimal cooking time was shortened, and the cooking loss percentage increased from 9.90% to 12.43%. When the addition of high amylose corn starch was 25%, the noodles began to break. The hardness of noodles increased from 2 105.709 to 3 680.401 g, and the elasticity decreased from 0.961 to 0.866. The results of scanning electron microscopy (SEM) showed that with increasing amount of added high amylose corn starch, cracks appeared in the dense structure of noodles gradually, and more starch grains were not completely gelatinized in the cross-section of noodles. In vitro starch digestion experiments showed that with increasing addition of high amylose corn starch, the rate of starch hydrolysis and predicted glycemic index (pGI) decreased, and resistant starch (RS) content increased. The pGI of extruded buckwheat noodles decreased from 74.28 to 66.31 and RS content increased from 34.43% to 47.86% after addition of 30% high amylose corn starch.

Key words: extruded buckwheat noodles; high amylose corn starch; starch hydrolysis rate; resistant starch

中图分类号:

TS231

张淑仪，许祥，张林华，孟令晗，汤晓智. 高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响[J]. 食品科学, 2023, 44(6): 116-124.

ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi. Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles[J]. FOOD SCIENCE, 2023, 44(6): 116-124.

[1]	卢楹，雷宁宇，宋萧萧，Cui Steve W.，殷军艺. 4种杂豆淀粉结构特征和理化特性比较[J]. 食品科学, 2023, 44(6): 34-40.
[2]	林顺顺. 淀粉水凝胶体系水分分布规律分析[J]. 食品科学, 0, (): 0-0.
[3]	李博张彦军赵媛黄崇杏. 直链淀粉聚合指数对无籽面包果淀粉三元复合物体外一阶消化动力学的影响[J]. 食品科学, 0, (): 0-0.
[4]	邝吉卫张冲黄峻榕蒲华寅马文慧闵聪熊幼翎. 不同面筋蛋白组分对小麦淀粉消化特性的影响机理[J]. , 0, (): 0-0.
[5]	王丽爽王可心于小帅肖志刚王鹏. 挤压处理对淀粉-米谷蛋白复合体系回生特性及流变特性的影响[J]. 食品科学, 0, (): 0-0.
[6]	刘兵曹瀚文蒋栋磊. 仿生“皮肤”电化学传感器的构建及其对鸡蛋过敏原卵清蛋白的检测[J]. 食品科学, 0, (): 0-0.
[7]	刘峻恺王绍康顾志鹏扶雄黄强张斌. 化学交联改性对高链玉米淀粉体外大肠发酵特性的调控机制[J]. 食品科学, 0, (): 0-0.
[8]	王紫萱宗鑫妍宋萧萧殷军艺聂少平谢明勇. 不同酸水解条件下葡聚糖生成糠醛类化合物的规律性[J]. 食品科学, 0, (): 0-0.
[9]	房子蔚，王雨生，于真，陈海华. 油酸和麦芽糖醇混合物对玉米淀粉老化特性的影响[J]. 食品科学, 2022, 43(20): 109-116.
[10]	房子蔚王雨生于真陈海华. 油酸和麦芽糖醇混合物对玉米淀粉老化特性的影响[J]. 食品科学, 0, (): 0-0.
[11]	雷宁宇卢楹宋萧萧殷军艺. 热加工方式对鹰嘴豆淀粉结构及理化特性的影响[J]. 食品科学, 0, (): 0-0.
[12]	丁欣欣范欣蔡启玲李小平. 瓜尔豆胶对发酵小麦淀粉结构和理化性质的影响[J]. 食品科学, 0, (): 0-0.
[13]	张金秀，胡新中，马蓁. 不同类型抗性淀粉的多尺度结构特征与肠道菌群调节功能研究进展[J]. 食品科学, 2022, 43(17): 24-35.
[14]	张金秀胡新中马蓁. 不同类型抗性淀粉的多尺度结构特征与肠道菌群调节功能研究进展[J]. 食品科学, 0, (): 0-0.
[15]	尚玮璇刘璐雷素珍郑宝东张怡曾红亮. 莲子抗性淀粉及乳酸钠对大鼠小肠菌群及代谢产物的影响[J]. 食品科学, 0, (): 0-0.

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响

Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价