不同产地大米淀粉分子结构与其凝胶性能的关联性

doi:10.7506/spkx1002-6630-20240713-124

食品科学 ›› 2025, Vol. 46 ›› Issue (10): 39-50.doi: 10.7506/spkx1002-6630-20240713-124

不同产地大米淀粉分子结构与其凝胶性能的关联性

邹朋来，张佳乐，李卓，张龙鑫，周彬，吴文锦，褚上

（1.湖北工业大学生命科学与健康工程学院，湖北武汉 430068；2.湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064；3.湖北工业大学工业发酵省部共建协同创新中心，湖北武汉 430068）

出版日期:2025-05-25 发布日期:2025-05-07
基金资助:
湖北工业大学校企合作科研项目（4201/01737）

Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions

ZOU Penglai, ZHANG Jiale, LI Zhuo, ZHANG Longxin, ZHOU Bin, WU Wenjin, CHU Shang

(1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 2. Institute for Agro-products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)

Online:2025-05-25 Published:2025-05-07

摘要/Abstract

摘要： 以来自10 个不同产地大米的淀粉为材料，分析大米淀粉的链长分布、基本理化性质及其凝胶特性。结果表明：直链淀粉含量与糊化特性、热特性、质构特性等密切相关，各个样品间的相对结晶度和分子有序性存在明显差异。直链淀粉含量高的河南原阳大米淀粉形成的淀粉凝胶具有更好的凝胶强度。支链淀粉的链长分布在不同大米淀粉样品中有明显差异，A链（聚合度（degree of polymerization，DP）6～12）、B1链（DP 13～24）、B2链（DP 25～36）和B3＋链（DP≥37）的占比分别为25.03%～30.90%、47.82%～52.02%、10.17%～11.98%和8.39%～12.56%。采用Pearson相关分析法探究大米淀粉分子结构与不同性质之间的关系，发现不同长度的支链淀粉分散体的流变学行为不同，中长链（DP 13～24）占比与转变温度呈负相关，短链（DP 6～12）占比与凝胶硬度呈正相关。本研究结果有助于根据淀粉分子精细结构分析原料中淀粉理化特性及其凝胶制品的性质，更精准地为生产目标和市场需求筛选淀粉产品。

关键词: 大米淀粉；分子结构；链长分布；凝胶性能

Abstract: The chain length distribution, basic physicochemical properties, and gelling properties of rice starches from 10 different regions were analyzed. The results showed that the amylose content was closely related to the pasting, thermal, and textural properties. Furthermore, significant differences were observed in relative crystallinity and molecular ordering among all starch samples. Rice starch from Yuanyang, Henan had the highest amylose content and exhibited better gel strength. The chain length distribution of amylopectin varied significantly among different rice starch samples, with the proportions of A (degree of polymerization (DP) 6–12), B1 (DP 13–24), B2 (DP 25–36), and B3+ (DP ≥ 37) chains being 25.03%–30.90%, 47.82%–52.02%, 10.17%–11.98%, and 8.39%–12.56%, respectively. Pearson correlation analysis was used to investigate the relationship between the molecular structure and properties of rice starch. It was found that the rheological behaviors of amylopectins with different chain lengths dispersed in water were different. The proportion of medium and long chains (DP 13–24) was negatively correlated with the transition temperature, and the proportion of short chains (DP 6–12) was positively correlated with the gel hardness. The results of this study contribute to understanding the physicochemical and gelling properties of starch based on its fine structure, and consequently selecting starch products for production targets and market demands.

Key words: rice starch; molecular structure; chain length distribution; gelling properties

中图分类号:

TS231

邹朋来，张佳乐，李卓，张龙鑫，周彬，吴文锦，褚上. 不同产地大米淀粉分子结构与其凝胶性能的关联性[J]. 食品科学, 2025, 46(10): 39-50.

ZOU Penglai, ZHANG Jiale, LI Zhuo, ZHANG Longxin, ZHOU Bin, WU Wenjin, CHU Shang. Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions[J]. FOOD SCIENCE, 2025, 46(10): 39-50.

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不同产地大米淀粉分子结构与其凝胶性能的关联性

Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions

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