低聚果糖对大米淀粉回生特性的影响

doi:10.7506/spkx1002-6630-20210405-052

食品科学 ›› 2022, Vol. 43 ›› Issue (2): 27-33.doi: 10.7506/spkx1002-6630-20210405-052

低聚果糖对大米淀粉回生特性的影响

裴斐，倪晓蕾，孙昕炀，杜逸飞，杨文建，方勇，胡秋辉

（南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室，江苏省现代粮食流通与安全协同创新中心，江苏南京 210023）

出版日期:2022-01-25 发布日期:2022-01-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400500）；江苏省高校优势学科建设工程资助项目（PAPD）

Effects of Fructose-Oligosaccharides on Retrogradation Characteristics of Rice Starch

PEI Fei, NI Xiaolei, SUN Xinyang, DU Yifei, YANG Wenjian, FANG Yong, HU Qiuhui

(Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance, Nanjing 210023, China)

Online:2022-01-25 Published:2022-01-29

摘要/Abstract

摘要： 为明确低聚果糖对大米淀粉回生特性的影响，以广泛报道的抗回生添加剂β-环糊精为对照，研究低聚果糖处理对大米淀粉的回生值、析水率、硬度、直链淀粉浸出量和动态流变学的影响，并利用傅里叶变换红外光谱、低场核磁共振、扫描电镜、X射线衍射和激光共聚焦扫描显微镜对大米淀粉的回生特性进行分析。结果表明，与空白对照组（大米淀粉）相比，低聚果糖处理后能显著降低大米淀粉糊化后的峰值黏度、终值黏度和回生值。此外，在短期冷藏后低聚果糖处理组大米淀粉的析水率、硬度和渗漏直链淀粉含量分别显著降低了21.82%、16.26%和17.25%，有利于提高大米淀粉的保水性和稳定性。同时，低聚果糖处理组的储能模量、水流动性、相对结晶度降低和红外1 047 cm－1/1 022 cm－1比率降低，网络结构更加紧密，表现出较好的抗回生性。因此，低聚果糖在延缓以大米淀粉类产品的回生方面具有较大潜力。

关键词: 大米淀粉；回生；低聚果糖；β-环糊精

Abstract: To identify the effects of fructo-oligosaccharides on retrogradation characteristics of rice starch, we determined the setback viscosity, syneresis rate, firmness, amylose leaching, and dynamic rheology of rice starch paste blended with fructo-oligosaccharides in contrast to the widely reported anti-retrogradation additive β-cyclodextrin. The retrogradation characteristics of rice starch were analyzed by Fourier transform infrared (FTIR) spectroscopy, low field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM), X-ray diffraction (XRD) spectroscopy, and confocal laser scanning microscopy (CLSM). The results showed that fructo-oligosaccharide treatment significantly decreased the peak viscosity, final viscosity and setback value of gelatinized rice starch paste. In addition, after short-time refrigeration, fructo-oligosaccharide-treated rice starch exhibited lower syneresis rate (21.82%), hardness (16.26%) and amylose leaching (17.25%), indicating that fructo-oligosaccharides could improve the water retention and stability of rice starch. Also, fructose-oligosaccharides decreased the storage modulus, water mobility, relative crystallinity, and ratio between transmittance at wavenumbers of 1 047 and 1 022 cm-1 of rice starch paste, and made the network structure become more compact, showing better anti-retrogradation efficiency. Therefore, fructo-oligosaccharides have excellent potential in delaying the retrogradation of rice starch-based foods.

Key words: rice starch; retrogradation; fructose-oligosaccharides; β-cyclodextrin

中图分类号:

TS231

裴斐，倪晓蕾，孙昕炀，杜逸飞，杨文建，方勇，胡秋辉. 低聚果糖对大米淀粉回生特性的影响[J]. 食品科学, 2022, 43(2): 27-33.

PEI Fei, NI Xiaolei, SUN Xinyang, DU Yifei, YANG Wenjian, FANG Yong, HU Qiuhui. Effects of Fructose-Oligosaccharides on Retrogradation Characteristics of Rice Starch[J]. FOOD SCIENCE, 2022, 43(2): 27-33.

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低聚果糖对大米淀粉回生特性的影响

Effects of Fructose-Oligosaccharides on Retrogradation Characteristics of Rice Starch

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