湿度对糙糯米发芽过程中淀粉结构及糊化性能的影响
目的 研究湿度对糙糯米发芽过程中淀粉结构及糊化性能的影响。方法 通过扫描电镜、X射线衍射仪、拉曼光谱、差示扫描量热仪、快速粘度测定仪等方法测定糙糯米淀粉结构和糊化性能。结果 发芽处理破坏了糙糯米淀粉的颗粒结构、结晶结构和螺旋结构, 使其淀粉颗粒表面出现凹坑和孔洞, 颗粒粒径减小, 淀粉结构无序化程度增加, 且随着发芽过程中湿度条件的改变, 趋势越加明显。此外, 由于发芽处理对淀粉结构的影响, 致使淀粉的糊化温度、热糊稳定性升高, 而降低了淀粉糊的黏度性能。结论 发芽湿度条件能够显著影响糙糯米发芽过程中淀粉结构特性及糊化性能。
Objective To study the effects of germination humidity on starch structure and gelatinization performance during germination of glutinous brown rice. Methods Starch structure and gelatinization performance of glutinous brown rice were determined by scanning electron microscopy, X-ray diffractometry, Raman spectroscopy, differential scanning calorimeter and fast viscosity analyzer. Results Germination treatment destroyed the granular structure, crystal structure and spiral structure of the brown rice starch, causing pits and pores on the surface of the starch particles, reducing the particle size and increasing the disorder of the starch structure. And as the humidity conditions changed during the germination process, the trend became more obvious. In addition, due to the influence of the germination treatment on the starch structure, the gelatinization temperature and the hot paste stability of the starch were increased, and the viscosity property of the starch paste was lowered. Conclusion The germination humidity can significantly affect the starch structure and gelatinization properties of glutinous rice during germination.
标题：湿度对糙糯米发芽过程中淀粉结构及糊化性能的影响
英文标题：Effect of germination humidity on starch structure and gelatinization performance during germination of glutinous brown rice
作者：
冯志强 三全食品股份有限公司
肖乃勇 郑州轻工业大学食品与生物工程学院；河南省食品生产与安全协同创新中心
孙建伟 三全食品股份有限公司
张照勇 三全食品股份有限公司
王宏伟 郑州轻工业大学食品与生物工程学院；河南省食品生产与安全协同创新中心
中文关键词:发芽湿度,糙糯米,淀粉,结构特性,
英文关键词:germination humidity,glutinous brown rice,starch,structure properties,
发表日期：2019-06-19
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