摘要
为探究超声处理对黑米粉结构、理化及消化性的影响.以黑米粉(BRF)为研究对象,分析不同超声功率处理对黑米粉粒径分布、微观结构、结晶结构、短程有序结构、热力学、流变学和消化特性的影响.结果表明:超声处理后黑米粉颗粒被破坏,粒径减小,淀粉结晶度从45.14％降至28.53％,短程有序结构受到破坏.在理化性质方面,黑米粉吸水指数、冷水溶解度和膨胀度显著增加,分别从2.02 g/g、4.86％、3.20％上升至4.27 g/g、10.5％、6.17％.超声处理后黑米粉的糊化焓和储能模量与损耗模量均降低.在消化性方面,经超声处理后黑米粉的RDS含量减少,SDS和RS含量显著升高.
Abstract
To investigate the effect of ultrasonic treatment on the structure,physicochemical,and digestibility of black rice flour.In this study,black rice flour(BRF)was used as the research object to analyze the effects of differ-ent ultrasonic power treatments on the particle size distribution,microstructure,crystalline structure,short-range ordered structure,thermodynamics,rheology and digestibility properties of black rice flour.The results indicated that the black rice flour particles were destroyed after ultrasonic treatment,the particle size decreased,the starch crystal-linity decreased from 45.14％to 28.53％,and the short-range ordered structure was damaged.In terms of physi-cochemical properties,the water absorption index,cold water solubility,and swelling of black rice flour increased significantly from 2.02 g/g,4.86％,and 3.20％to 4.27 g/g,10.5％,and 6.17％,respectively.The enthalpy of pasting with storage modulus and loss modulus of black rice flour was reduced after ultrasound treatment.In terms of digestibility,the RDS content of ultrasound-treated black rice flour was reduced,and the SDS and RS contents were significantly increased.
基金项目
国家自然科学基金(32172162)
安徽农业大学稳定与人才引进项目(rc352008)
安徽农业大学自然科学研究青年基金(K2135002)
安徽省重点研发计划(2023n06020038)
NETL
NSTL
万方数据