挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析

doi:10.7506/spkx1002-6630-20210918-231

食品科学 ›› 2022, Vol. 43 ›› Issue (16): 107-113.doi: 10.7506/spkx1002-6630-20210918-231

挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析

王磊鑫，吴娜娜，吕莹果，谭斌

（1.国家粮食和物资储备局科学研究院，北京 100037；2.河南工业大学粮油食品学院，河南郑州 450001）

出版日期:2022-08-25 发布日期:2022-08-31
基金资助:
北京市自然科学基金面上项目（6192028）；国家自然科学基金面上项目（32072266）；中央级公益性科研院所基本科研业务费专项（ZX1912）

Effect of Soluble and Insoluble Dietary Fibers from Extrusion Cooked Rice Bran on the Properties of Rice Starch and Their Interactions

WANG Leixin, WU Nana, LÜ Yingguo, TAN Bin

(1. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; 2. Grain College, Henan University of Technology, Zhengzhou 450001, China)

Online:2022-08-25 Published:2022-08-31

摘要/Abstract

摘要： 研究未挤压、挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉糊化性质、热性质、回生性质、结晶性质、微观结构的影响，并采用质构分析、核磁共振、傅里叶变换红外光谱等方法探究挤压蒸煮米糠膳食纤维与米淀粉之间的相互作用。结果表明：与未挤压蒸煮加工米糠膳食纤维相比，挤压蒸煮加工米糠可溶和不溶膳食纤维分别使米淀粉的崩解值显著增加了74.09%和128.36%，并均显著降低米淀粉的峰值黏度、谷值黏度、终值黏度、峰值时间、糊化温度。米糠经过挤压蒸煮加工后，米糠可溶膳食纤维使淀粉凝胶的自由水向强结合水转化，米糠不溶膳食纤维使淀粉凝胶的自由水向弱结合水转化。与未挤压蒸煮加工相比，挤压蒸煮加工米糠可溶和不溶膳食纤维分别使米淀粉的回生值降低了62.59%和44.81%，也均降低了米淀粉凝胶的回生率、相对结晶度、硬度、内聚性、回复性、胶黏性、咀嚼性、1 047 cm－1与1 022 cm－1处吸收峰的峰高比，添加挤压蒸煮米糠可溶、不溶膳食纤维的淀粉凝胶表面较光滑，凝胶结构出现较大的裂缝，说明挤压蒸煮加工米糠提高了米糠膳食纤维对米淀粉回生的抑制效果，且挤压蒸煮可溶膳食纤维比挤压蒸煮不溶性膳食纤维效果好。

关键词: 挤压蒸煮；米糠；可溶性膳食纤维；不溶性膳食纤维；米淀粉性质；相互作用

Abstract: The effects of soluble and insoluble dietary fibers from unextruded and extruded rice bran on the pasting properties, thermal properties, retrogradation properties, crystallinity properties and microstructure of rice starch were studied. The interaction between dietary fibers from extruded rice bran and rice starch was investigated by means of texture analysis, nuclear magnetic resonance (NMR) spectroscopy and Fourier transform infrared (FTIR) spectroscopy. The results showed that compared with un-extruded rice bran dietary fibers, soluble and insoluble dietary fibers from extruded rice bran significantly increased the breakdown value by 74.09% and 128.36%, respectively, but significantly decreased the peak viscosity, trough viscosity, final viscosity, peak time, and pasting temperature of rice starch. Soluble dietary fibers from extruded rice bran facilitated the transformation of free water into strongly bound water in rice starch gels, while insoluble dietary fibers from extruded rice bran promoted the transformation of free water into weakly bound water. Compared with un-extruded rice bran dietary fibers, soluble and insoluble dietary fibers from extruded rice bran decreased the setback value of rice starch by 62.59% and 44.81%, respectively, and also decreased the retrogradation rate, relative crystallinity, hardness, cohesion, resilience, gumminess, chewiness and ratio between peak heights at 1 047 cm-1 and 1 022 cm-1 of rice starch gels. The surface of starch gels added with extruded rice bran soluble and insoluble dietary fibers was smoother with larger crack, showing that extrusion improved the inhibitory effect of rice bran dietary fibers on the retrogradation of rice starch, and extruded soluble dietary fiber had a more prominent effect than extruded insoluble dietary fibers.

Key words: extrusion cooking; rice bran; soluble dietary fiber; insoluble dietary fiber; properties of rice starch; interaction

中图分类号:

TS213.3

王磊鑫，吴娜娜，吕莹果，谭斌. 挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析[J]. 食品科学, 2022, 43(16): 107-113.

WANG Leixin, WU Nana, LÜ Yingguo, TAN Bin. Effect of Soluble and Insoluble Dietary Fibers from Extrusion Cooked Rice Bran on the Properties of Rice Starch and Their Interactions[J]. FOOD SCIENCE, 2022, 43(16): 107-113.

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挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析

Effect of Soluble and Insoluble Dietary Fibers from Extrusion Cooked Rice Bran on the Properties of Rice Starch and Their Interactions

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