首页|超声波协同发芽处理对糙米淀粉结构和理化性质的影响

超声波协同发芽处理对糙米淀粉结构和理化性质的影响

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为了探究超声波协同发芽处理对糙米淀粉结构和理化性质的影响,采用波谱分析和电镜检测等方法,对比糙米、超声糙米、发芽糙米和超声协同发芽糙米中α-淀粉酶活性、淀粉表观与晶体结构以及理化性质的变化.结果显示:与糙米淀粉相比,超声波协同发芽处理提高了发芽糙米中α-淀粉酶活性和还原糖含量,分别增加了 0.9倍和12.0倍,淀粉含量降低了 16.2％.超声波协同发芽处理使糙米淀粉颗粒表面呈现较多的凹坑和孔隙,但仍保持着原有的形貌特征.协同处理后糙米淀粉的晶体类型未发生显著变化,但其相对结晶度显著降低(P＜0.05).超声波协同发芽对糙米淀粉的糊化黏度影响显著,糊化焓值增加了 0.6倍,崩解值减少了 22.4％.结论:超声波协同发芽处理提升了糙米中α-淀粉酶活性,进而影响了糙米淀粉的结构特征与理化性质,这为糙米淀粉产品的改良和发芽全谷物食品的开发提供了理论依据.
Effects of Ultrasonication and Germination Synergistic Treatment on the Structure and Physicochemical Properties of Brown Rice Starch
In order to explore the effects of ultrasonication and germination synergistic treatment on the structure and physicochemical properties of brown rice starch,spectroscopic analysis and electron microscopy were employed to compare the changes in α-amylase activity,starch morphology,crystalline structure,and physicochemical properties across four groups:untreated brown rice,ultrasonication and germination synergistic treatment brown rice,germinated brown rice,and ultrasound-assisted germinated brown rice.The results showed that ultrasonication and germination synergistic treat-ment increased the α-amylase activity and reducing sugar content in germinated brown rice by 0.9 times and 12.0 times,respectively;while decreased the starch content by 16.2％compared with brown rice.The synergistic role of ultrasonica-tion and germination contributed to more pits and pores in the surface of brown rice starch granules,but still maintained the original morphological characteristics.The treatment did not significantly change the crystal form of brown rice starch,but remarkably decreased the relative crystallinity(P＜0.05).Ultrasonication and germination synergistic treatment had a significant effect on the gelatinization viscosity of brown rice starch,where the gelatinization enthalpy value was increased by 0.6 times,and the breakdown viscosity was reduced by 22.4％.In conclusion,synergistic treatment of ultrasonication and germination significantly enhanced the α-amylase activity,and further affected the structural characteristics and physicochemical properties of brown rice starch.These findings suggest that ultrasonication and germination synergistic treatment enhances α-amylase activity in brown rice,subsequently altering starch structural characteristics and physico-chemical properties,thereby providing a theoretical foundation for the improvement of brown rice starch products and the development of germinated whole grain foods.

ultrasonication and germination synergistic treatmentbrown rice starchα-amylase activitystructural char-acteristicsphysicochemical properties

张广琛、孙雪、许新月、华东、刘贺

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渤海大学食品科学与工程学院 辽宁锦州 121013

超声波协同发芽处理 糙米淀粉 α-淀粉酶活性 结构特性 理化性质

辽宁省"兴辽英才计划"科技创新领军人才辽宁省博士启动项目辽宁省教育厅青年项目

XLYC20020390702304LJKQZ20222421

2024

10.16429/j.1009-7848.2024.09.025

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子：1.079
ISSN：1009-7848
年,卷(期)：2024.24(9)
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