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

doi:10.7506/spkx1002-6630-20221031-318

食品科学 ›› 2023, Vol. 44 ›› Issue (19): 35-42.doi: 10.7506/spkx1002-6630-20221031-318

• 食品工程 • 上一篇

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

王丽爽，王可心，岳喜庆，于小帅，肖志刚，王鹏

（1.沈阳农业大学食品学院，辽宁沈阳 110866；2.沈阳师范大学粮食学院，辽宁沈阳 110034；3.华南理工大学食品科学与工程学院，广东广州 510006）

发布日期:2023-11-07
基金资助:
国家自然科学基金面上项目（32072139）；国家自然科学基金青年科学基金项目（32001742）；沈阳市中青年科技创新人才支持计划项目（RC210305）

Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System

WANG Lishuang, WANG Kexin, YUE Xiqing, YU Xiaoshuai, XIAO Zhigang, WANG Peng

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; 3. School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China)

Published:2023-11-07

摘要/Abstract

摘要： 大米淀粉回生老化是限制其应用的主要原因，而挤压协同米谷蛋白处理对其复合体系回生特性的抑制具有明显效果。为明确挤压处理对大米淀粉/米谷蛋白混合体系回生特性的影响，本研究考察了螺杆转速、挤压温度、物料水分质量分数及大米淀粉/米谷蛋白物料比（m/m）对混合体系回生特性的影响规律，并利用快速黏度分析仪、差示扫描量热仪、X射线衍射仪、傅里叶变换红外光谱仪、低场核磁共振仪、扫描电子显微镜、激光扫描共聚焦显微镜以及流变仪分析挤压处理延缓混合体系回生的作用机制。结果表明：当螺杆转速为300 r/min、挤压温度为90 ℃、物料水分质量分数为34%、大米淀粉/米谷蛋白物料比为91∶9时，挤压处理延缓混合体系回生的效果最显著。与未挤压的混合物相比，挤压处理后混合体系的峰值黏度、崩解值、回生值均显著下降（P＜0.05），分别由（3 005.00±25.00）、（1 193.00±6.00）、（164.33±3.51）cP降低至（429.00±5.00）、（213.00±3.00）、（27.05±0.14）cP，相对结晶度由（20.18±0.13）%下降至（2.17±0.43）%，吸热峰消失，峰值强度比值（1 047 cm−1/1 022 cm−1）显著降低至0.43±0.08（P＜0.05），微观结构更加均匀致密、保水性增强、剪切应力下降、滞后环面积增大、储能模量G’及损耗模量G”降低，表现出较好的抗回生能力。本研究结果为挤压处理在延缓淀粉/蛋白混合体系回生中的应用提供理论参考。

关键词: 大米淀粉；米谷蛋白；混合体系；回生特性；流变特性

Abstract: The retrogradation of rice starch is the major factor that restricts its application. Recent studies have suggested that extrusion combined with glutelin has an obvious inhibitory effect on the retrogradation of rice starch. This study was executed in order to clarify the influence of extrusion parameters including screw speed, extrusion temperature, raw material moisture content and mass ratio of rice starch to glutelin on the retrogradation properties of rice starch-glutelin mixed system. Furthermore, how extrusion treatment could delay the regeneration of the mixed system was analyzed using a rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM), laser scanning confocal microscopy (LSCM) and a rheometer. The results showed that the most pronounced retarding effect on the retrogradation of the mixed system was observed when the screw speed was 300 r/min, the extrusion temperature was 90 ℃, the moisture content of the raw material was 34%, and the starch/protein ratio (material ratio) was 91:9. Extrusion treatment significantly decreased the peak viscosity, disintegration value and retrogradation value of the composite system from (3 005.00 ± 25.00), (1 193.00 ± 6.00), and (164.33 ± 3.51) cP to (429.00 ± 5.00), (213.00 ± 3.00) and (27.05 ± 0.14) cP, respectively (P < 0.05), and reduced the relative crystallinity from (20.18 ± 0.13)% to (2.17 ± 0.43)%. Moreover, the endothermic peak of the mixture disappeared, and the ratio between the peak intensities at 1 047 and 1 022 cm−1 in the infrared spectra was decreased significantly to 0.43 ± 0.08 (P < 0.05). After extrusion treatment, the microstructure became more uniform and compact, the water retention property was enhanced, the shear stress was decreased, the hysteresis loop area was increased, and the storage modulus (G’) and the loss modulus (G”) were decreased, indicating good resistance to retrogradation. The results of this study provide a theoretical reference for the application of extrusion treatment in delaying the retrogradation of rice starch–glutelin mixed system.

Key words: rice starch; glutelin; mixed system; retrogradation characteristics; rheological properties

中图分类号:

TS231

王丽爽，王可心，岳喜庆，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, 2023, 44(19): 35-42.

WANG Lishuang, WANG Kexin, YUE Xiqing, YU Xiaoshuai, XIAO Zhigang, WANG Peng. Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System[J]. FOOD SCIENCE, 2023, 44(19): 35-42.

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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

Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System

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